166 reputation
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location California
age 29
visits member for 2 years, 3 months
seen May 25 at 19:08

Nov
15
comment Are exposed threads in a boil kettle a problem?
I'm concerned that the pipe threads (particularly female threads) would be hard to clean. Although perhaps this isn't so important on the steps up to the boil.
Nov
29
comment How to connect my immersion chiller to the faucet
Worth mentioning that in the end, I just got a 3/8" garden hose, with a connector to a standard hose fitting. The 3/8" ID hose fits onto my chiller, and then I just connect that to the hose. Also got an in-line shutoff valve, so I can turn the flow off without having to run down to the hose faucet outside.
Oct
3
comment Any reason not to boil for longer?
Never done a brew in that style. It's entirely possible that you're only extracting sugar and not flavour in the last runnings, but then if that's true, surely it wouldn't negatively impact your beer if you boil off all the water in the last runnings (it would be just like throwing in some dextrose).
Oct
2
comment Any reason not to boil for longer?
I'll test this next brew-day; the fair experiment would be to boil the final runnings down to the same gravity as the original runnings, and then compare. I'm interested to know (in theory) what difference there could be between them.
Sep
30
comment Any reason not to boil for longer?
Well, of course they taste "watered down"; the later runnings contain less sugar (and less of everything else that is extracted, both good and bad) and more water. That fact alone doesn't mean that you'll be left with inferior wort once you've boiled the later runnings down to a thicker consistency.
Sep
29
comment Any reason not to boil for longer?
Good info. Can you elaborate on why the subsequent runnings are "lower quality"? Others have commented on tannin extraction and colour concentration, are there other things to consider as well?
Sep
28
comment Any reason not to boil for longer?
Just found this article: books.google.com/… which mentions that Cantillon evaporate off a minimum of 2k gallons from 9.5k gallons of wort. "Traditional lambic brewers boil their wort for four to six hours. Aside from condensing the wort, it also helps extract more bitterness from hops and counteract the high protein levels brought in by unmalted wheat. Over the course of a long boil, proteins coagulate and drop out of suspension." This doesn't contradict your point at all, but it's an interesting perspective.
Aug
6
comment How to connect my immersion chiller to the faucet
As mentioned above, I was hoping to avoid having to go to a store in the hopes that they have the piece I need. I was hoping to find a way of identifying the part I need ahead of time.
Aug
6
comment How to connect my immersion chiller to the faucet
@baka, I couldn't see those on the Home Depot website, did you just take your aerator in and match the threads?
Aug
6
comment How to connect my immersion chiller to the faucet
Yep, that's the sort of thing I linked to in my original question. I was more looking for suggestions for how to get the right piece (as there are a number of different faucet thread dimensions, and I regularly see people complaining that the one-size-fits-all didn't).
Jun
27
comment Measuring yeast activity by collecting CO2
@Dale -- hadn't seen one that cheap, I might look into that. That flowmeter project looks interesting as well, I'm not sure if you'd really gain more my having the exact volume expelled rather than just the number of bubbles.
Jun
11
comment Measuring yeast activity by collecting CO2
I'm thinking about methods that are more easily automatable than a gravity reading from a sample. Refractometers look expensive. The flow meter sounds interesting though, do you have any links to writeups of that?