Recent content by 303Dan

I agree with the above recommendation about amount, and will add also that you should use a mesh bag. I used toasted unsweetened coconut for a porter once and let it free float in my conical and the day I tried to rack it was one of the worst brewing related days of my life. Fair warning. :)

I don't know if this is even the most relevant question in this thread to answer at this point, but I don't think anyone has answered it yet in this way: If I understand you correctly that you have cold crashed and not observed any suck back at all in any way, then the only conclusion I can...

I have probably more passions to divide my time between than I should. - I've played golf pretty seriously since I was 7 years old. Golf is still my primary passion - Brewing - Writing, playing and producing music. I've assembled a pretty decent little home studio over the past 10 years - Pool...

I have the Penguin and couldn't be happier with it so far, for all the reasons mongoose33 mentioned.

Distilled with salts but no acid.

Bavarian Helles 1.049 92% Pilsner Malt 8% Carahell WY2206 @ 48 degrees 18 IBU from Hallertauer It's gonna be my first real try at a 2-vessel No Sparge with my system, which was designed for 3 vessel fly sparging.

I'm looking to use it for measuring DO levels at all the various points of the hot side brewing process as well as pre yeast pitch. A resolution of 0.1 mg/l with reasonable accuracy should be fine for my needs. The two models I'm looking at fit that description and are in the 150-200 dollar...

Hey Everyone, A few questions to those who have dissolved oxygen meters: 1. Recommendation on a good entry level model? I've been looking at the Extech DO600 and the Milwaukee MW600. Anything else I should be looking at? 2. What does the upkeep/maintenance cost look like on one of these...

Oh, also, I think someone already mentioned this, but I’m fairly sure WY1968 is their house yeast and probably used for Luponic as well. That yeast should drop very clear, but can throw a lot of esters that will just get in the way of the hops if you don’t control the fermentation temps. I’d go...

I’d be really surprised if there’s any more than 3-5% of a very light crystal in there like c10 or c15. It could be no crystal at all. They’re going for a very light, dry beer that completely showcases the hop profiles. I would think it’s 95% some combination of 2-row and wheat malt. Maybe a...

People have different criteria for what they consider a “dumper” or reasons they would dump a batch. In well over 100 batches, I’ve only had 2 that got dumped due to something that made the beer undrinkable for most anyone. But I’ve dumped a lot of partial kegs of what most people would probably...

You can definitely maintain a steady boil rate at all sorts of different levels. Actually, I would say you can dial in your boil rate more precisely than with propane. For example, once I reach boil, I’ll dial my controller down to 70% and it holds the exact boil intensity I want with an...

That is actually how it is supposed to work. The only condition where the controller will send continuous current to the element (i.e. - the white element light stays on all the time) is when it’s in manual mode and the power is set to 100%, or if you’re in PID mode and it needs 100% power to...

Honestly, I think you'll find that doing some basic water chemistry is not a big deal at all and it can make a huge difference. Grab a good cheap or free utility like Bru'n Water, spend $5 at your LHBS on some Gypsum and Calcium Chloride, and you're most of the way there. If you don't want to...

For someone just starting out and working out the process on their systems, what would you say is the best way to make sure you're doing this correctly? Sulfite testing strips? A DO meter to ensure that the O2 you're adding to oxygenate isn't still be scavenged? A combination of both? Thanks! Dan