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    Texas FS: Blichmann floor burner, cooler MLT w/ SS

    Houston, Austin, DFW only. $120 - Blichmann Top Tier floor burner w/ regulator $100 - 10-gallon cooler MLT with all stainless hardware including a recirculation port in the lid $210 if you buy both.
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    Cascaded MLT setup for high-ABV batches

    My friend and I have essentially identical brew setups, water cooler-based eHERMS with 10-gallon MLTs having standard SS false bottoms. We'd like to brew some 10-gallon (or larger) batches of higher-ABV beers for which a single 10-gallon MLT is not enough. My thought was that we could gravity...
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    Does grain crush affect absorption rate?

    Currently I buy milled grain from my LHBS. I ended up with a much higher pre-boil volume than I was expecting. 10 gallons water in, 15.75# of grain so just under 2 gallons of absorption, approx 0.75 gallon dead space below false bottom, for a theoretical pre-boil volume of about 7.25 gallons...
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    Is anybody using pin locks with the Frigidaire 7.2?

    I have done quite a bit of searching to try to determine whether 4 pin locks will fit, but have not been able to find anything conclusive. The only kegs I seem to be able to buy for a reasonable price are converted pin locks (pin lock body, ball lock connections). I plan on building a collar, so...
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    Is anybody using pin locks with the Frigidaire 7.2?

    I have done quite a bit of searching to try to determine whether 4 pin locks will fit, but have not been able to find anything conclusive. The only kegs I seem to be able to buy for a reasonable price are converted pin locks (pin lock body, ball lock connections). I plan on building a collar, so...
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    "Keeping" brett/lacto/pedio starters on hand

    I have a moderate amount of experience rinsing yeast from batches, but am relatively new to sour styles. I'm curious about what people out there are doing to keep their wild yeast and bacteria thriving and ready to add to a freshly made batch of wort. Rather than rely on repitching onto a funky...
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    Another "is this normal" thread

    This is my first attempt at brewing with bacteria or fruit. This is a Berliner weisse (pitched lacto first, yeast after 48 hours, let it ferment down to about 1.008) that I racked onto 3# of raspberry puree. The mass at the top of the fermenter formed a few days after, and I assumed it had...
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    HERMS coil length - 15' x 1/2" too little?

    A while back I bought 50' x 1/2" copper coil that I cut into 15' and 35' segments for a pre-chiller (I live in TX) and an IC, respectively. Shortly thereafter, I discovered that it's more effective to pump ice water through the 35' coil with a cheap aquarium pump, rendering my 15' coil...
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    2x 1 1/2" tri-clamp ferrules, 3/8" hose barb

    Asking $11 each plus shipping (should be $4.90 flat rate in the US). These are great quality, unfortunately I was supposed to receive 1/2" hose barb ferrules and the vendor will not allow me to return. PayPal only. Clamp and gasket are not included. Local pickup is an option if you're in...
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    Making priming sugar solution in bulk?

    Making bottling go as smoothly as possible is important to me, as it is one of my least favorite parts about brewing (I know, kegging solves some of this, and trust me, it is not far off). I already bake my bottles in the oven w/ foil over the mouth so that I can keep a store of sterilized...
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    Tangential inlet placement

    I'm very close to pulling the trigger on a brew kettle with a tangential inlet for whirlpooling and improved cooling using my immersion chiller. My problem is that I'd like to get a 20-gallon kettle so that I can have the option to do 10-gallon (and larger) batches. That being said, at least for...
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    Dry-hopping: How long is too long, OR, how late is too late?

    I'm making a DIPA (OG - 1.085, FG - 1.016) that has now been conditioning in the secondary for 1 week. I had hoped to dry hop at about this time, let it go for 5-6 days to avoid getting too much of a grassy aroma, and then bottle. Of course I neglected to look at my holiday schedule - I leave...
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    Fermentation chamber: frost-free necessary? Advised?

    I was wondering if anyone had advice regarding the necessity of using a frost free upright freezer as a fermentation chamber. Seems to me like the higher (than freezing) temperature required for fermentation might make using a non-frost free model perfectly OK. And, it would be nice to avoid...
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    Cultivating yeast from high gravity Belgian

    I'm about to embark on an Abt 12 type beer, and I would love to use yeast cultivated from a St. Bernardus bottle, but have read a lot about the possibility of yeast mutating in high-alcohol environments. Has anyone successfully used yeast cultivated from St. Bernardus Abt 12 (or similar), or am...
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