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Each of the steps.

So I've been dreaming of setting up a RIMS system and, after looking at a few other designs, here is what I've come up with. My goal is to have a system that eliminates the need for an HLT. I want to minimize the space required, so I want to stick with only the MLT and the brew kettle...

Haha, yeah, actually, my wife and I actually made a toasted almond/apple pasta yesterday. Chop some almonds and throw them in a pan with a little oil, toast, then add diced apples and chopped parsley, salt & pepper. Put over cheese ravioli..Very simple and very good! I guess what I'm saying...

I haven't looked at beers using other types of nuts, but I think acorns are a bit different. Acorns have more starch in them (hence their use as baking flour). I'm thinking that they'll add 1)starch 2)flavor 3)unfortunately oil/fat. Roasting before leeching may be my ticket though. I...

So the white oaks are beginning to produce a tremendous amount of acorns this year. Even though we had a serious drought this summer, we've had about 6 months worth of rain in the last 4 weeks...so the trees are ready to go! My question is, has anyone ever tried brewing with acorns/acorn...

I'm an engineer (licensed in Texas, Chemical Engineering, Texas A&M '03) and I cook A LOT. In fact, I've debated more than once about becoming a full time chef/brewer... ...but SWMBO forbids it. =(

I keep a set of 5-6 Qt jars of wort on the shelf for starters. If there's enough left over wort after a batch I'll use it, otherwise when I run out I do a quick 1/2 mash to make some. Then I can/jar it with the pressure cooker. It's a little bit of work from time to time, but it's great to...

Don't forget that, unlike bourbon, the flavor from scotch comes from more than just the oak. You can take vodka or any other clean spirit of your choice and age it in oak, you'll never get the peaty flavor that scotch whisky has. I can tell you, though, that you'll make something pretty darn...

+1. Bump it up to 48-50F or so for a few more days. I usually leave it at 52F for 1 week, then start lowering the temperatuer for 1 week, 2-4F at a time. At the end of 2 weeks I'm sitting at 35F which is when the lagering really starts. It'll sit there for several weeks until ready. I...

Opacity: I described my first batch of pilsner as looking like "yellow milk"...turns out the base pilsner malt I use is undermodified and requires a protein rest. No protein rest = milky looking Protein rest = normal looking

The only way for fNre^2 to be negative is if there is a negative driving force. This will happen if "h" becomes a negative number. Try adjusting your kettle diameter and/or height to more accurately reflect your system. Increasing these numbers will prevent your entire volume from draining...

Thanks AZ_IPA! :ban: How to use the spreadsheet: Step 1: Go to the Wort Flow worksheet. Fill in the yellow fields. Please note the definition of "h". This spreadsheet will approximate the expected flowrate of the wort -by gravity- through the CFC. Step 2: Go to the Water Flow...

So after reading a lot of questions such as... "How big does my CFC need to be?" "Is 1/4" tubing OK?" "How much water will I be using?" "How long will it take to drain my kettle?" ...I decided to do some calculations. And being the engineering nerd that I am, one thing led to another...

Ha ha, true, except if you neglect friction there is no terminal velocity. (OK, I guess the speed of sound would be the terminal velocity for inviscid flow...:p) Maybe I should keep my equations to myself ! :cross: LOL The main point is this, if you raised the kettle a little higher, your...

AZ, Don't forget that the height of your kettle over the exit of your CFC is going to make a difference. The velocity of the wort leaving the CFC (if we neglect friction) is v=Sqrt(2gh) where v=velocity, ft/s g=accel gravity (32.2 ft/s^2) h=height from fluid level in kettle to...

I prefer a ratio of 1.85743401 : 1.... Obviously I'm kidding. When I step mash I usualy end up with 2:1, when I'm doing a single infusion I'm usually closer to 1.5:1. Both seem to work well and I can't say that I can contribute any "off" flavors to thinner mashes.

Probably your latter reason. I'm looking through Daniels' Designing Great Beers and he gives a figure for the hop utilization curve (Figure 9.4 in his book). He doesn't say from where the information came, perhaps M. Garetz, Using Hops: The Complete Guide to Hops for the Craft Brewer, and I...

That happened to grandma once with the clothes wringer...ugly! :p I hand crank now because I burned up my drill; but I actually don't mind! I feel like I get a more consistent crush (although this may or may not actually be the case). And it only takes a few minutes!

You can certainly decoct this recipe and that is of course the true "traditional" Pilsen method. But I just use a step mash adding boiling water to bring the temperature up for the sacc. rest.

Thanks for the info; I'll have to try Safale sometime! But I intend to add this yeast to my bank. Dry yeasts tend to be rather contaminated with other strains and cost isn't much of an object (I'll be reusing multiple times throught the bank, spreading the cost out). So it looks like the...