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https://www.hubert.ca/product/43565/Taylor-Digital-Cooking-Thermometer-and-Timer-32-to-392-Degrees.html?&utm_content=shoppingmy15ca&gclid=EAIaIQobChMI96KDz4Pz1QIVh7bACh2E-QOmEAQYAyABEgIxAfD_BwE You can buy this product at most walmarts. It has a temp alarm. Not a bad thermometer too.

Will do! Just save some hops in the yakima valley for the rest of us, eh? Truth be told I made 1 batch so far this year:New baby, new house. I even went quiet on HBT to avoid all temptation. But im looking towards September when things settle down a bit. Re: LODO I agree. Ive read the...

Hey Gavin, Not looking to stir any pots on your thread, but ive been wondering if you've become a LODO convert at all yet. I trust your opinion since you've seemed to nail a few german beers down -pat and have medals to show for it. Specifically, have you taken to experimenting with pre...

Yeah, post the SRM you were expecting and the recipes. Maybe we can help you there. I hate to say it, but maybe someone tampered with your order, charged for special malt, gave you more two row.

I stir once with 20 minutes left to see if I can get just a little bit more grain exposure via agitation for conversion purposes. I don't stir before that because I'm usually mowing the lawn or doing some other such chore to pass the time.

You probably already know this, but it bears mentioning for others who find this thread. BK to fermenter, you can slosh all you want. So long as you're at pitching temp, it's called aeration. MT to BK, though, you risk oxidizing your wort through Hot Side Aeration HSA. Most people will...

Probably would require you to lift/move your kettle, which some might find dangerous. But I would put down some wood or brick at the bottom of an old sleeping bag, then heat up all your water. Once youre 5-10 degrees higher than your strike temp, move the kettle onto the bricks and pull the...

A lot of guys still preheat their MTs maybe you can try something similar with your sleeping bags, towels, and coats. Heat your strike water 5 to 10 degrees above your desired temp, then cut your heat and wrap it up. When your water falls to 161- 158F, then add your grain and see how it holds...

Or, if you want to be super ghetto, remove the push down dispenser thingy, and push a pre-driĺled rubber bung for a carboy in the hole and feed silicone tubing through the bung. Clamp on the other side with your favorite clamping device: vice grips, kant twists, c clamps etc.

No, you don't need a ball valve, OP. You can use a stainless steel siphon to transfer wort, or a plastic one if you can find one that can stand up to the temp.

I've found that most brewers have a modus operandi for selecting the styles that they brew often. Seasons, regions, styles, etc.

Short and sweet. :mug:

I've never had a Schwarzbier before. Gavin, your trip to the land of beer aside, what draws you to make German styles so consistently?

I'm sure that this is a contributing factor. I use 1-3 ml for mash ph adjustment. You added the equivalent of ~30ml of lactic acid, post mashing. That's enough to sour anything, I would think.

Pot lid x 2

Princess BIAB? Is that like regular BIAB, but with more glitter? I have nothing to offer. Edit: I love Priceless's calc. I use it double check all my stuff. But this site is simpler: https://www.brewtoad.com/tools/mash-water-calculator it has a BIAB no sparge option. I use bru n' water to...

Yayyyyy! Love the pics!

Strange that this would be the case though. I have heard of diacetyl formation happening post bottling, but only in the form of a pediococcus infection.

Crystal clear!

Hey Gavin, How do you manage your mineral additions when step mashing via infusion? Do you have to acidity any of the infusion water? Thanks, and happy Easter!