Recent content by archer75

Ok. I'll do it in secondary as I don't bottle. And I don't want brett in my plastic speidel frementer.

The reason I ask is because your recipe says to add brett to the secondary. So I was confused on when to dry hop.

are you dry hopping in the primary or secondary?

I bought one and have it here. However I haven't had the chance to use it yet so not much I can add for now.

Fluted cracks the grain. Knurled crushes it. Breweries are going to use fluted or smooth. If it hasn't been said yet the northern brewer mill is using stainless steel rollers. I'd like to know if that 3rd roller is powered.

For what you're getting it seems cheaper than a 3 roller monster mill

While you won't know for certain what salary you can draw for awhile you must have revenue forecasts? Operating expense forcast? A business plan? Some sort of idea what to expect or if the business is even viable? It would be unfortunate to find out a year later the business doesn't earn...

I have a personal question: When you're up and running how much do you and your partner expect to bring home as a salary? I'm trying to calculate out what sort of income one could earn based upon different brewery capacities. All part of a potential business for my friend and I. The plan...

Can someone recommend some good PH strips? Or a digital PH meter that won't break the bank?

Yes, one pass. It cools it in one pass so I haven't felt the need to recirculate it back. I'll let it settle next time. I'm making a couple of lagers in the next week or so.

There really is no post chill rest as it doesn't chill until it passed through the plate chiller into the fermenter. I guess I could leave the hot wort sitting in the boil kettle for a period of time before pumping it through the chiller. I haven't done that yet as I don't like to let it set...

No idea. It's done at the homebrew shop. I've asked them and it seems correct. They are using some crazy 7 roller mill setup and supply several nano breweries in the area.

No, not into the fermenter. It's pretty foggy in there.

I get a lot of cold break but it's in the fermenter as I chill with a plate chiller and not an immersion chiller. However prior to getting the plate chiller I had an immersion chiller but my beers were still cloudy. I do make larger batches as I plan to leave a bit in the boil kettle. So there...

Well let's see if I can adequately cover my process. Before starting everything is soaked or sprayed with a starsan solution. I fill the blichmann mash tun with the appropriate amount of water(everything is calculated via beersmith). And start heating the water. I'm using a blichmann burner...