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Is there an accurate way to titrate a sample of my house water with an acid to a certain endpoint using a pH meter in order to calculate alkalinity? My Ward Labs reports have varied from 33-54ppm. I'm trying to minimize the amount of acid used in the sparge water so measuring the alkalinity at...

Find out the temp rating of your lines before applying hot fluids. For example, Bev-seal Ultra 235 is only rated for 150F. Above that they don't guarantee nothing will exude from the plastic.

reference this thread I posted a chart with explanation.

The jury is out whether or not WLP644 is Brett. Looks like it might be another genus of yeast besides cerevisiae or pastorianus. Certainly a fun yeast to play with regardless.

I bought some fermcap-s in November of 2008 and have kept it cold since and it still works the same. Just this week, I've moved on to patcote 376 though. I think a trial is in order because I used the patcote in a starter on Tuesday and it grew 20% fewer cells than normal. There is much more...

Searching for boiling points of chlorophenols leads to most being over 175ºC. The compound in a beer spiking kit I found is 2,6-dichlorophenol which has a boiling point of 219-220ºC. If you distill, it should stay behind but try heating, cooling and tasting a sample first, it should still be...

Chances are the fault is in the probe. Does the reading change if you flex the wire at all? I use the same probe attached to my mash paddle and it's worked great for ~125 batches.

reference this thread

When I do a 30 minute hopstand, I hold it above 200 and enter it into beersmith as a 20 min boil addition. I've heard 15% utilization during whirlpool from Brynildson (compared to 35% utilization in the kettle) which is the same as a 20 minute kettle addition.

I do 2 things to help the hop stopper. An addition of whole hops and a long handled heat resistant spoon. The whole hops help keep the screen from clogging and the spoon can be put in the boil for the last 15 minutes to sanitize and be used to scrape the screen if it clogs.

For Briess DME, they brew it at 16P and their water has 63 ppm SO4, 28 ppm Cl and "moderate hardness" which I assume to be 90 ppm CaCO3 (wiki shows moderate hardness as 61-120 ppm CaCO3) with 26 ppm Ca and 6 ppm Mg. If you brew at 8P, you half those quantities if using all distilled water. If...

Brewed a bigger version of this recipe yesterday. 1.060 OG, bumped the same varieties of hops up to 80 IBU (17 bittering + 63 hopstand) and used Pauls Mild Malt as the base. Pitched the Tired Hands yeast at 1 Million cells/mL/ºP at 64F after oxygenating to 12ppm. I've used Conan a few times...

I use a "Brewer's Edge" heat pad under the flask on the stir plate controlled with an STC-1000. Tape the probe to the outside of the flask near the bottom.

12-5-14

disassembled

disassembled

work in progress

One more step up and it's ready to go. Planning on brewing your recipe on Sunday, except using Pauls Mild malt as the base. It'll be a small BIAB stove top batch just to test the yeast. Looks and smells good and healthy so far: