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I have tested it with both digital and a regular glass thermometer... Hmmm.... slope factor. Never heard of that before, in the manual it has this under the specs (forgive me, I'm an idiot about this stuff): Input type: Thermocouple: K, S, WRe (5/26), T, E, J, B, N Resistance...

So I recently made a pipe-bomb-looking RIMS. I'm using the 2" liquid tight RTD probe from Auberins.com coupled with the SYL-2352 PID. My issue is that my temp readings are off. Not way crazy off, just off enough to not trust it. I've read through the other threads and know I have the...

When I decant, I leave enough wort to swirl around and get all the yeasties off the bottom. Kind of like you would in a White Labs vial.

So is there anybody who pitches their starters at high krausen????

Yeah, I've always decanted before, but I remember reading somewhere that a lot people pitch their starters at high krausen. I just tried it out on my last batch, I guess we'll see how it goes... although I'm starting to regret the experiment already.

I've stepped up to making full 2L starters for my bigger beers. I only make 5g batches, most of them 1.065+. I was wondering the general consensus or pros and cons about dumping the whole 2 liters of starter wort into primary vs decanting and just adding the slurry. Anybody have a...

Trying to figure this one out seems like a good exercise in futility, you both will still have sweet, sweet beer and maybe next time you'll measure a little better. No worries!

well at least you're doing it on the cheap...

i use an egg shaped stirbar. works great and doesn't make that clinking noise that can happen with some straight bars. also nice because it's just big enough to get lodged in the bottom of the funnel when i pour in the yeast!

I just made Thunderstruck Pumpkin Ale a couple weeks ago. If you're going all grain I recommend that you add the pumpkin in the mash. I added 75oz of pure pumpkin and a pound of rice hulls right to the mash. Slightly longer sparge time, but overall worked great. I had no problems pumping the...

after originally reading this thread I have made 3 starters using the cold water + whisk method then pouring into a flask and just boiling in the flask. Works flawlessly. HIGHLY recommend using some foam control.

I know there's a homebrew supply store somewhere on the West side. But I usually go to FH Steinbart's just off Burnside on the East side. If you've never been there before, you'll have fun. Lots of stuff and lots of grain.

you could probably do either. My concern with drilled holes is (depending on the size) they would be much more prone to getting clogged and giving you a stuck sparge over the slots. For that reason I personally went with the slots and cut them with dremel. Dremel makes a beefed up version of...

i'm with brokenbrew on this one. the same thing happens to me. i mix thoroughly but still end up with different hotspots. Difference in temp ranges from 4-8 degrees different. And I DO use an extreme cooler. my beer's been attenuated well, so i'm not overly concerned, but if there's a way...

I feel chastised... strangely in a good way! Thanks Revvy!

So I just made a starter yesterday with some washed pacman yeast... It's a 2 liter starter and I put a LOT of yeast in there to begin with. 24 hours later no little krausen ring to let me know the yeast are ready to go. Should I be worried about this? There are lots of little bubbles...

..................:drunk:

I recently made a honey ale that started off at 1.066. I used 1.5 liter starter of Pacman and the thing finished off with great attenuation. I know that in a perfect world I would only reuse yeast from a batch less than, let's say, 1.050. Problem is that I just made a batch of 1.063...

I was recently introduced to Crazy Ivan and I would like to invite him around more often but I can't find a clone recipe anywhere. It's from the Bear Republic and it's half Red Rocket and half Racer 5 finished with Belgian yeast. Hovers somewhere around 6.9%. Any ideas are welcome!

Hey Yuri - - On page 11 (I think) you posted a recipe for a 6 gallon batch with only 1 tsp Cinnamon Plus and no other spices... is that right or should I still go off the spice concoction you have on page 1? Thanks man, can't wait to try this one out! EDIT - - It's on page 10. My bad.