Recent content by churdbird

I'm just thinking.. How about a slow runoff like fly sparging. Granted it would take some tweaking, but it's an idea. Hang it off your ball valve? Johnny Blich. Choppy chop..

Try it in the spreadsheet. Above is all the inputs that I made. Maybe my spreadsheets whacked?

I did. 3 gal for mash and 5 for sparge.

Well I'll double check. Still shows negative. Ca. 2 Mg. 0 Na. 5 Cl 3 SO4 6 (2x 3 Labs report) HCO3. 0 3 gal mash 5 sparge 4# ea 2 row and wheat Adjustments: 3g Gypsum 2G CaCL2 2g Epsom All 3 - adjust w/ sparge 2.5ml lactic R/A -346 Ph 5.5 Did I enter something wrong?

Ok. But w/ an American Wheat. 4# 2 row and 4# wheat malt using R.O. Water gave me a -358.. It far cry from 0 +.. Just playing with the numbers.

I'm new to using Ez-water spreadsheet. My last two batches keep showing a negative r/a? I can assume that this isn't normal? And is it really a problem that I need to worry about? Negative effects?

Has anybody made a flow thru hydrometer yet? Thought I might be handy when sparging. You would be able to watch the gravity drop as you ran off. Obviously you would correct for temp but just though it could be handy. If so post a pict.

Does anybody know of the importance of mounting as instructed? Due to my stand configuration I would like to mount it upside down. Mainly so the wort out is facing me and my pump to control the flow and temp. But it says operate this side up. The sanitize part I can see due to trapped air...

I would use the long slot plates on the burners. They are going to be supporting the most weight. Then go to the local HD/Lowes and purchase some square headed nuts and use I place of the T-slot plates. I have the utility shelf and that's how it comes. 4 bolts w/ square nuts.

Nice job!

I just went thru the same problem. After shopping around, Brewmasterswarehouse was the best shipped price. So I placed an order along with a few other needed items. After just over a week of "pending" I have them a call. "I'm sorry but we can't fulfill your order. We are unable to get the...

Im in!!

Agreed! How does one go about getting the Blue? I'm new to smoking and love my WSM but haven't came across any good "how to get good smoke" tips. I use chunks and don't soak.

In the above: sawdustguy talks of smoke. Looking for 3 hrs of blue smoke compared to white.? What's the deference? And diff in taste profile?

Going with the Weber Smokey Mountain. Thanks for all of your input. Now where's the best place to buy one?