960 reputation
158
bio website
location
age
visits member for 4 years, 4 months
seen Jul 22 '10 at 17:41

Jan
2
awarded  Famous Question
Dec
16
awarded  Yearling
Mar
20
awarded  Popular Question
Dec
16
awarded  Yearling
Dec
16
awarded  Yearling
Sep
22
awarded  Notable Question
Feb
1
awarded  Nice Answer
Dec
17
awarded  Yearling
Oct
6
awarded  Popular Question
Apr
7
comment stepping up a yeast starter
When I step, I don't decant. I have a lot of different sized flasks. 50ml, 250ml, 500ml, 5000ml flasks.
Apr
7
comment How do I use this Digital Temperature Controller?
Use a wire nut to connect the grounds (green) when you get the correct controller. Or just don't cut it when you attach the extension cord.
Apr
7
comment How do I use this Digital Temperature Controller?
There is a Spec sheet on that website at the bottom. It contains a wiring diagram. You need 120VAC (or 110VAC doesn't make a difference)
Apr
7
comment How do I use this Digital Temperature Controller?
OPPS. I think you got the wrong one too. Should have gotten the 120VAC.
Mar
8
comment Can I skip the mash out replacing it by sparging?
It's my understanding that you mashout to bring the entire mash bed up to 168 so that sugars are more easily run off. By not mashing out you should get a lower efficiency. Also if you are are using a high water-to-grist ratio, say .5 qts per lb, it takes quite a while to get back down to the grain bed, all the while the mash is cooling. Then it takes very hot sparge water to raise the bed up over 160. Jeff, how does the brewery handle this? What's their efficiency?
Mar
8
comment Electric Kettle with thermostat
It just must take a very long time to reach a boil. It takes my 1500W heat stick well over an hour to heat 5 gallons to a boil. cedarcreeknetworks.com/heatstick.htm homebrewtalk.com/f51/heatstick-awesome-142803 homebrewtalk.com/f51/electrical-primer-brewers-145019
Mar
8
comment Can I condition in growlers?
When a brewery packages in a growler, the beer has finished fermention, it may have been filtered and then it's force carbonated to a specifical level which is controlled by the brewer. You can do this by force carbonating in a Keg then filling a groller from your tap. The danger comes from unexpected fermention. Maybe the yeast didn't finish attenuating, or slightly too much sugar was used, or you used DME, honey instead of corn sugar, or the beer got slightly infected. Or your priming sugar wasn't mixed well enough. homebrewtalk.com/f35/growler-goes-boom-63121
Mar
8
comment At what temperature should a lager be fermented?
I wait a couple of days then start checking the gravity everyday until it reaches 60%. (takes between 4-7 days) I use a refractometer, I take about a 2oz sample or so,that way I can taste the sample as well. I have a smalled fridge with a temperature controller on it, I use this for primary fermention and bringing the beer to lager temp. Once it't at 35F I move it down to my lagering chamber. After the diacetyl rest I'll check the gravity too.
Mar
3
answered Electric Kettle with thermostat
Mar
3
comment Taste Test for Stale Beer
I had a brewdog beer last night. I assume it was shipped on a freightor. The Best by date is tomorrow. That beer was stale. Just lifeless. You could just miss treat an IPA as you bottle it, get some oxygen in there. It'll taste stale after a few months.
Mar
3
answered Can I condition in growlers?