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I no-chill and do something similar. I put enough from no-chill container into 6gal carboy for a 5gal batch into corny keg. Then I pull the rest of the no-chill container to a 1gal glass jug. Ends up looking completely like trub at first but I throw some yeast in there and end up with .75-.9gal of b...

Finally got all of the measurements for a brew. This was a Belgian Blond from Jamil's BCS (pre sugar addition). Used a refractometer for measurements. BIABacus said I should get ~1.049 at the end so it was close to my 1.051 I measured after I pulled grain. I did a full-volume mash for 90 minutes. 1....

Checked my logs and longest I have waited was 24 days. I dont have as much patience as you guys yet. It was a Wee Heavy that finished high FG, 1.034 (OG was 1.094) because I mashed high at 156°F and then ended up using the low attenuating Scottish WLP028 yeast. Still ended up being tasty. Nice sweet...

GR, Like you I looked up as much as I could about no-chill and as far as I can tell the hop addition schedule you were referring to originates on here: http://www.homebrewtalk.com/f13/exploring-no-chill-brewing-117111/index47.html#post1542375 That was the last time The Pol posted his research on no-...

I got a pound of them from hopsdirect last year sitting in the freezer I haven't opened yet. What is the your favorite recipe using them???

I used 1469 a couple of months ago. I use ferm-cap (foaming inhibitor) in my fermentation procedure so fermentation probably reacted a little differently than yours. The beer would have no foam for the first day and then all of a sudden foam would appear at day 2 or 3, about 3" thick in a fermenting...

Todd, That's a good idea about keeping the wort for some other use. Maybe I can make a 'dirty' beer in a one gallon jug and see what turns out if I have extra yeast to throw in. PP, Thanks for the tips on getting me a little further along. Yeah, 4 of my brews were to be about 1.065, and one was to b...

Not sure if this should be a new post or added to this one since it inspired me to ask. My issue is that I typically brew 5.2 gal batches and I am required to brew about 1 gal to 1.25 gal extra (due to kettle trub) to make up for it. The calculator assumes trub quantity should be lower (about 3 L)so...

Aces, Not completely related, but I just saw a Youtube video HERE that shows a PID controller loop (looks like it may be the Auber model) in action on a RIMS setup. Action starts at about 3:30 in the video, you can see how quickly and precisely the the controller cycles on and off to maintain that t...

I use the STC-1000's for my keezer controller and a couple more for fermentation heat blankets I built from reptile cage warmers. They work great in that application. The STC-1000 is essentially a thermostat that turns on and off based on an at lowest 0.3°C deadband, no PID control logic. For my fut...

I now know what you mean about the necessity of a pipette. Last month I was reading my start of boil gravity with a refractometer and got 1.070 when I was supposed to be getting 1.043! Didn't realize it at the time but then I figured out it was what PP is describing. It was about 35°F outside and me...

I would definitely leave the factory thermostat in so the fridge functions as normal. Then I would attach the bulb of your new thermostat to the carboy (cover in some type of insulation, i.e. bubble wrap, fiberglass). Then you would run power to the refrigerator thru the new thermostat so it only tu...

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