Recent content by Tegra

There is a huge thread on it somewhere here. It is the only way I ferment now!

65 degrees and under pressure right from the start is the only way I have found to tame this beast. T

Unless you demand variety, find a friend (or two) that will split a whole bag. I go through a pound a week so a one year commitment is not too hard. Best part is, you get your cost per pound to $4 or less! (Actually the stuff I am drinking now is less than $3 USD) T

When you go above 2000W you will need 240V. So actually 240 would be cheaper as the current is half, so the cable and control elements can be rated lower. I started out stealing 240 with two plugs in a split kitchen receptacle. Not excepted practice but not unsafe. Now I have a receptacle...

With my previous method I would squeeze until the weight was the same as the initial dry weight. (Yes the math does work to allow this) This took a bit too long and was a bit too messy so I have changed my process to one seems to work even better. (I do not have room so have add water after...

I am trying to max out what I can make by filling the Sanke kettle and fermenter to the top (55 litre). After mash I have to add water to top up. This time I hung the bag and poured my makeup water through the grains into a bucket below. I was surprised by the gravity of what was coming out...

Just to keep this alive...... And to show I am “taking one for the team”... I recall when I got started, seeing posts of 10 gallon batchs and laughing “why would someone ever need to make more than 5 gallons at a time?” As soon as the word got out that “his stuff is pretty good” it seemed...

The key to bottle life might be the temperature. Bottles are designed to be safe on the store shelf and in your hot car. The normal 20-30 psi can get above 80. If the bottles get scratched and worn, this is were they will rupture. If you keep them in the fridge the pressure will stay low and...

Sorry to resurrect this.... but I have found a better way to measure percent acid in home made vinegar. 1. Mix about 4 tablespoons of baking soda in about 12 oz of water in a fairly wide container. (Will not all dissolve, but this is good enough) 2. Submerge a small beaker (or similar clear...

Sounds interesting! I have a bunch of Coconut Palm syrup that I would like to use. (Actually quite a lot) Any chance of getting a look at your recipe? T

Any update on this? I have a supply of coconut palm syrup that I would like to use. (What hop might go with this?) T

I have cut all my gas tubes down. This enable me to close the lid and connect the liquid post to the fresh water tap to fill the keg with water. I vent off the air with another hose and then give the keg a wobble to get the last air out. I then have a keg completely full of water. I next use...

I have a feeling that the suggestion to keep the top open is a bit overkill. My first two attempts I left completely open and lost quite a bit to evaporation and grew a lovely head of mold. The next time I loosely covered the top and removed the covering for a few seconds every week or so. I...

Eric: Found this description along the same lines... Coors England developed an amazing method that is perfect for homebrewers to steal. Take a stir plate and make a starter. Add yeast and 10˚P [1.040 SG]. Aerate for 4 hours. At the end of 4 hours pitch into the wort. Do not aerate the...

ITC-100VH looks like a great unit to me.. T