Search results

I just bought a banjo burner and I think it's the best $100 I've spent. My boil times took way to long and it never really had a rolling boil on my old camp burner. My camp burner is 32,000 BTU, which did the job. I brewed with the banjo yesterday and it ROCKED! I tweaked the flame and had...

The main purpose to care about water chem is the mash. So make it easy and just use mash and include sparge if you wants to. however sparge is just a rinse. my 2 cents Sent from my iPad using Home Brew

I was told that all hop plants are female. So says a hop farm in Oregon. Sent from my iPad using Home Brew

I used a pound of rice hulls, as usual. no pre-soak, just a single infusion with mash out. it seems to me I come up a little short on my target fermentor wort volume when I include wheat. I suppose next time I'll fudge the grain absorption to compensate. Sent from my iPad using Home Brew

Has anyone noticed that wheat absorbs more water than barley? It's the only reason I can come up with why I am short on my post sparge wort volume. Sent from my iPad using Home Brew

I'd guess about 1 gallon an hour. Give or take a bit. Sent from my iPhone using Home Brew

The starter size also depends on the starter gravity. The higher the gravity, the less size is needed. But I think you'd want to stay at or below a 1.040 gravity. Sent from my iPad using Home Brew

I would rack the HPA to secondary and leave the other alone. Sent from my iPhone using Home Brew

i bought a 3 roller monster mill 2.0 and it came with about a .040 gap. it produced a beautiful crush out of the box. husks were in tact, with a nice crush. I'd say it depends on how long you plan to brew beer as to how much you plan to spend. As for me, I will be brewing into my 80's for sure...

i would try about 4-12oz or 7% of aromatic or melanoidin malt. It should give it a nice malty accent flavor. Sent from my iPad using Home Brew

could be a bacteria or wild yeast. Sent from my iPad using Home Brew

How cold was your wort when you took a reading? Just curious, because it was cold outside that day. If it was colder than 68 deg F, then you'd need to compensate for that. Sent from my iPad using Home Brew

Using the formula and your parameters it would look like this. 10 PSI - 1 / 3 = 3 foot This assumes no elevation change and that you're using a 3/16 ID vinyl hose. For example a tower or if your pouring higher or lower than the keg. For every 1 foot increase in elevation, you lose another...

I set my PSI to BeerSmith Calculations, balanced my lines using the formula. PSI - 1 - (.5 for every 1 foot elevation) / (3 PSI for 3/16) = hose length 22 - 1 - (.75) / 3 or 22 - 1.75 / 3 or 20.25 / 3 = 6.75' I still had foam issues until I started using an ice cold glass and tapped...

I set my PSI to BeerSmith Calculations, balanced my lines using the formula. PSI - 1 - (.5 for every 1 foot elevation) / (3 PSI for 3/16) = hose length 22 - 1 - (.75) / 3 or 22 - 1.75 / 3 or 20.25 / 3 = 6.75' I still had foam issues until I started using an ice cold glass and tapped the beer...

How long did you boil for? Sent from my iPad using Home Brew

The best method is pure oxygen. I think you can get away with the other methods with lower gravity beers, but with a high gravity beer, you'll want the pure O2 so the yeasties don't konk out on you. After scouring the internet to determine if one can over oxygenate, i think the official answer...

i was told yesterday that 1/4 is for soda and 5/16 is for beer. I suppose either would work.

I'm almost done with only 1 step remaining. I need to drill a hole for the CO2 line. I'd like to drill it on the top of the 'hump' in the fridge. One person said they hit a line, so I'm hesitant to do so. Does anyone know if there are lines running along the 'hump' or step inside the...

i think you're right. I don't see it in the mobile full version. You could use Brewersfriend.com. I like that calculator, because it gives you a ball park mash PH. HTH