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Seems like the only time you would need two pumps is in a 3 vessel.

Thats what I was thinking. I assume it CAN be done, but not necessarily that easy. There was some issue with cycling the power to it. I am toying with building a direct element unit that runs on 110.

I forgot to measure the starting gravity. Just looking for a ballpark. I just measured it after 9 days on Nottingham Ale yeast and it was at 1.022 I assume it has a ways to go but I am hoping that is much less than starting gravity.

I know this has been talked about but has anyone come up with a solution? Like my induction burner but looking to do some tighter mash temp control so was wondering if anyone has found a way to skin this proverbial cat?

That was what I was thinking. I dont plan to bottle, just transfer to Keg and keep it at 2-4C until its gone.

Was thinking about recirculating with my BIAB setup. Have a stainless head march pump. Do I throttle that on the output or input side? Full flow seems like too much. Need to knock it down some.

Just set up my first go at this. Read some recipes and techniques and decided to start simple. 4gal of Indian Summer Apple Juice (no preservatives) 1package of Nottigham Ale Yeast Will taste and backsweeten when its fermented out. Question: If I am kegging and force carbing in a...

I think it would be better to round out so that the liquid drains to a single point. I have experimented with many "shapes" of bag bottoms and found that if I can get a cone once lifted, things drain easier.

I have been brewing for years and only have about 40 under my belt (38 AG BIAB and 2 or 3 extract brews). I think people get all caught up in getting everything "exact". 80degree pitch is not going to make a batch undrinkable, now if you ferment at 80F or more you may get some off flavors...

Love me some hops! thanks everyone

Searched a bit but was not able to find any threads on this but a long train of through led to the following question. Can you get desensitized to hop bitterness? The thought came after some hot wings we were eating. I have a high "tolerance" for spice in my food. Others dont. Something...

x2 Brewsmith. Great tool. From my first time using it I was amazed at how accurate it was. That being said, its beer. Dont get too wrapped up in the numbers. No need to fuss with a hydrometer. Refractometer+internet can do it all.

Bittering hops need to be boiled to isomerize Aroma and finishing hops can be added throughout the late stages of boil, all the way through to drinking. The longer you leave the hops in contact with the wort the more and different oils you will get out of them. There is really no...

Strange thing here. I am getting a white film on the lines in the keezer. Its on the outside of the lines. It is "frozen" when the keezer is running, but then it melts and becomes an oily substance when the keezer warms up. Is this something from the compressor? I havent noticed anything...

Thanks a lot everyone for the responses. This is exactly the information I was looking for. I am mostly a DIYer so I like the idea of the "build your own" off-flavor kits.

Not sure if this is the right forum for this. I am a long time homebrewer and think my beer is pretty good. People tell me its pretty good. I want to take it to the next level of quality and consistency and toward that end I need to know what off-flavors are. I need to taste them. Do any of...

Primary. I usually dont secondary and just cold crash it. I have had some really clear beer with that method.

I just did a 10 gal batch of run of a 1051 gravity pale ale and got 77%. I usually count on 80% efficiency. Adding a little more grain is much easier than multiple dunks in multiple pots ( more to clean up at the end of the session) I have always taken the stance that efficiency is much more...

When I started brewing about two years ago, I did a few extract batches and then went straight to BIAB and all grain. I never even considered a 2 or 3 vessle systems and have made many great brews (in my and my neighbors opinions). However, I am now looking to go from gas fired BIAB to...

*meh* is I think a lot of things. I have many areas to improve on. First and foremost I believe is my fermentation temps. I ferment in the garage in the fall and winter when temps are cool. Also in the dead of winter I cold crash my beer in the garage. In summer I have not. Seems that...