Search results

Did you happen to mash fairly low, or perhaps use sucrose in your grain bill? I did a 1.065 batch, mashed at 150, all base malt, with oxygenation and nutrient which finished right on the money at 1.014. 1.010 is pretty dry for an ale yeast. Any off flavors?

Tried this yeast out for the first time in a batch that I brewed ten days ago. I went the rehydration route per Lallemand's instructions, but missed the note about using water rather then cooled wort - the yeast was literally crawling out of the class after fifteen minutes. This yeast smells a...

You should try shooting SS Brewtech an email. If they've intended for the coils to be run through the side of the brew bucket, I'm sure they have a schematic/technical drawing illustrating where the holes should be drilled, etc.

I'm by no means an expert, but I would speculate that if Treehouse is blending beers, they would be doing so going into the brite tank. In other words, the beers being blended would not be carbonated - carbonation would happen after blending.

It's entirely possible that I misinterpreted the discussion. I do have some citric acid on hand that I use for pH correction in my mash - perhaps next time I have a new england style on tap, I'll add a pinch and see how it affects the beer.

Per the podcast linked above, the host was insinuating that the flavor and aroma characteristics extracted from whirlpool hops would be different dependent on the post boil pH. Dosing after the fact wouldn't necessarily nhave the same effect if what he's stating is true.

Wow, that host is annoying. Why bring somebody on your show if you're going to talk over them and keep trying to negate any point they make? Suarez starts talking about how limiting oxygen is important and the host cuts in with "I don't think that's the problem here." Okay, great, but...

The height of the ceiling varies a bit throughout. For example, there's a panel with the LCD temperature readout at the very front of the fridge and the height below that is ~26/5 inches, so anything tall might get caught up on that. Once you're past that panel though, the height increases a...

I've been following this thread and the whole "yeast blending" discussion for a while now. I noticed that The Yeast Bay recently released a new sacch blend named "Hazy Daze" which is: "...a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to...

I appreciate the replies! Ended up brewing the RIS this weekend as I usually would. The next batch in the queue is a pale ale which I'll use for my maiden LoDo voyage. Thanks again!

Greetings Lodo Enthusiasts, In my tireless quest to make the best beer possible, I've found myself poking through all of the various forums and websites dedicated to the art of low oxygen brewing. I would like to take a stab at brewing a LoDo batch relatively soon, however the next brew that I...

Haven't tried cloning Cutting Tiles, however I've brewed with honey quite a bit. When you add the honey depends on what you want to get from it. If you add it during the boil, most of the flavor will volitalize and be driven off with the steam. After flameout is better, but you're still going...

I cannot answer your question regarding the dimensions of the unit which you linked, but I will say that I wouldn't recommend it as a fermentation fridge. This fridge has a "freezer compartment" which restricts the height of any vessel that you're going to put inside. It is possible to bend...

Might I bother you kind gentlemen for one two more dimensions? Would someone mind measuring the overall height of the bucket without the lid as well as the diameter at the top of the bucket without the lid? Thanks in advance, and I promise I'll never bother you again.

Hi all, I'm going to be picking up a brew bucket in either late December or early January and I'm on the hunt for a mini-fridge that'll fit the vessel prior to its arrival. I was wondering if one of you kind gentlemen might be able to help me out by measuring your fermenter and letting me know...

Both times that I used the strains, I did not ferment under pressure. My previous experiences with WLP644 make me think that a pressurized fermentation has tendency to stress that yeast strain, and I've managed to get fusels from sacch trois in a couple batches. My evidence is only...

Thankfully, I'd usually only be storing one ball lock keg at a time in the unit. That said, there may be times that I would want to fit two, however this fridge has the same width dimension as my kegerator fridge and I know I can reliably fit two in there, so it should work. Thanks again for...

Hey Steve, Thanks for the measurements and pictures - your post is incredibly helpful! I'm eventually looking to purchase a brew bucket, but my immediate need is for a new fermentation fridge since the compressor on my old one just died. I wanted to make sure that, until I pick up my brew...

I apologize if this has already been covered in this thread - I looked through all of the posts and didn't see this information, but perhaps I was not being thorough enough. I was hoping someone could measure the inside dimensions of the Tramontina unit: width (inside wall to inside wall)...

I've used 1318 for 1.100+ OG beers before and I'm not certian I'd do it again. I love the flavor profile of 1318, and IMO it's a great strain for stouts and porters but for higher OG stouts I think a semi-neutral, highly-attenuative, american or english ale yeast is your best bet. Even with...