Recent content by Merak5

What yeast did you use and what was the original gravity?

All mentioned are good, I did the controls at Wisconsin Brewing, great bunch of people there, Kirby is a hoot. Also New Glarus is 20 miles south. Glarner Stube in NGlarus is a good restaurant for local meats, fondue and of course New Glarus beer on tap. A few miles further south is Monroe, WI...

My recommendation is Firestone in Paso Robles, great vineyards all around there also. And Santa Rosa for Russian River. Both places have great food along with the beer. Safe travels!

The only commercial brewery I worked at that used agitation was to reduce temperature stratification in the vessel. One of the reasons I like using glass carboys is because I can see the swirling of the wort. Seems once fermentation starts there wouldn't be a need for artificial agitation as the...

Is it a diaphragm valve? Make sure the gas flow follows the arrow on the valve.

I am using a barley crusher, lost the o_ring when a rock jammed the rollers. Cleaned it out and finished the grind. Don't think any grinder will let a rock thru, part of the game. Pretty happy with it so far.

I find it easier to keep track of my beer consumption with bottles and only use 22 oz bombers, easy to share with the wife, never have just one 12 oz bottle so why not bottle two at once? With kegs it is difficult to tell how much is left and how many glasses I have had in a day. Might go back...

Anybody look into the Rockwell Micro 800 controllers?

I started with extract, then partial mash, then all grain. As someone else said, there is a magic that occurs in the mash, I enjoy participating in the mystery/sacrament/alchemy of converting grain to wort. Its an old art that can be reclaimed from the materialistic culture we live in. And it...

Made this using 1335 yeast and no chill method of cooling. Fermented for 10 days at 70 degrees F. Bottle conditioned 2 weeks. Nice full head, smooth as patent leather. Very drinkable, will make again.

Mabrungard, now I think I am tasting it in my last batch.

I started with bleach 25 years ago, using it now, cheap, effective, doesn't take much. Never had an off flavor that I was aware of. 1 T per gallon per the USDA, I sanitize one or two days ahead, drain well.