Search results

Here's a video link to a guy who shows you how to build one of these. His is vertical, mine is horizontal. To make it horizontal like mine take the 1/4 tube, heat the end, then gently rub/bang on a surface to create a flange (like you'd find on a standard dip tube). It'll take some time. You...

If I'd seen this post sooner I'd have taken them off your hands ;-)

Make yourself one of these thingees. I order the valves from Amazon and the rest of the parts come from Lowe’s.

2.5g California Common 753.5 + 2.5 = 756.0

Looks like a good one, count me in!

What the heck, count me in!

Somewhat off-topic yet somewhat related, what is the proper procedure for storing 1/2 to 3/4 of an opened yeast sachet?

Try one of these ;-)

I started out using a large, stainless steel washer and that worked well enough. These sous vide magnets are like 100x heavier. Both will easily pull the bag down and keep it in place.

Get yourself a set of these. I use them for dry hopping in the muslin bag technique and they work wonders. https://www.amazon.com/gp/product/B08PC97YHL/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

Based on the feedback I conducted a little experiment. I split a 5g recipe into 2 2.5g brew days. To make a long story short, here's the results: Brew 1 - Used brand new unopened packaged yeast OG - Est 1.048, Act 1.046 FG - Est 1.013, Act 1.012 Att - Est 77.2, Act 78.1 Brew 2 - Used yeast...

Fermenting at 68f. Hefs are higher.

With respect to diastaticus yeast, I guess the correct answer is to pitch a fresh vial of Flagship and see what happens. Will do that next time around. As to whether everything is thin or tastes the same, I can't say that's the case though it's clear from reading the forum every day that my...

Will re-calibrate the hydro, good thought. Mash temps are usually 151-158 depending on the style. I lose, at most 1, maaayyyybe 2 degrees but never more than that. I'm not adding sugar in any recipes. Maybe my results are on the dry side. That's an interesting observation, thanks for that --...

I have a process question for the group. I’m a small batch BIAB’er (2.5g batches) and I’ve got nearly 50 batches under my belt. My process is dialed in: BH is consistently between 73%-75% regardless of style, pre-boil SG and OG are consistently within a couple thousandths of a point from what...

I posted my NB "challenges" earlier in this thread. This last time I went to MoreBeer. The order page indicated I'd receive my goods in about a week. Cool. The FedEx truck dropped everything off in 3 days. WOW! Under-promise and over-deliver -- great way to do business. I'm sold.

That’s what I did. My marks are at 1/4 gal. Works wonderfully for me but I only to 2.5-3 gal on brew day.

I placed a NB order on the 20th, it finally shipped yesterday. 11 days.

I did this kit a while back. I used Wyeast 3068 and didn't do a starter, just dumped the newly opened smack pack straight in. I didn't record fermentation temps but in general I try to keep Hef temps on the high side (69f or higher). No secondary; I let it sit there for 3 weeks. Came out fine.

I name all of my beers after things that are part of my world. The look on my friends faces when I roll into a White Sox tailgate with a batch of "35th and Shields IPA." Or "O'Galiens Irish Stout" named after the local river (putting an "O'" in front luckily makes it sound Irish). Or...