Recent content by 32indian

What would be the difference between "Red Devil TSP/90 phosphate free", and old fashion "Tri-sodium phosphate" (with phosphate) as it relates to this post?

I use 96 ounces OXO (Sun Cleaner) 64 ounces of TSP/90 (red devil) 40 ounces Seventh Gen (auto dish soap powder free & clear) Everything is avail. on Amazon if you use "Prime" it's not bad. The free and clear OXO clean on amazon is only 57.6 ounces, so I reduced my last batch to match that...

I use it (leftover and cold) to clean my coffee pot. Just pour into water bin and run a cycle. Works great, do a second time and pour the hot liquid into my thermos bottle I keep coffee in and let that sit overnight for sparkling clean stainless steel thermos bottle.

I've been thinking on this.....The cereal mash would end in a "Boil" for about 20 minutes. Wouldn't that kill any Lactobacillus ?? So there would not be any chance for souring, at least in that short amount of time.

Thanks for the replies, I'll try just an infusion mash, single step, and extend the mash time out a bit, to at least 90 minutes to give it time to convert as much as possible. Also include some 6-row in the mash for extra diastatic power. If I don't like it when finished, perhaps I'll try...

I've got some unmalted wheat I want to use in an American Wheat style beer, it appears that I must do a cereal mash on the wheat before adding to the mash. My thought was to do a cereal mash on the wheat the evening BEFORE my brew day. Then on Brew day, simple dump the, now lukewarm, cereal...

I couldn't agree more!! Of course I still use liquid for odd beers, Belgians, Hefe's, ect..., But for normal Pale Ales, Porters, Stouts, Brown ales, and the like.....the dry stuff is hard to beat and much easier to use. No need to plan ahead. Want to brew TOMORROW ?............ no problem...

All 3 of these dry yeasts are EXCELLENT! I probably use more of the S05 than the others. We are lucky to have "quality dry yeast" as an option. I started brewing in 1982 and yeast selection was basically..........nill ! very few options back then. Internet was not around, so most...

:mug: That makes it all worth while to me! My wife Thinks I'm saving a ton of money. I'll let her think that for the rest of time.........for I love the hobby and I love the beer I make!!! :tank:

I used to use a mash pad, just like pictured in the grainger link. Worked GREAT! I have since gotten used to mashing without a mash pad, I use a stainless steel false bottom, resists floating and letting grain underneath it. I run off about gallon or so to set the grain bed and then just run...

I'll tell you what... Boulevard's Irish Ale is one awesome beer! :rockin: :ban: I love the stuff! It is only available seasonal, last year I tried to buy a 1/2 barrel keg of it and it would not happen. ALL the Irish Ale they brewed in 2005 was already spoken for. They need to make more of it...

2 pounds to 5 gallons will be a little on the light side. There is no "magic formula", only experience can guide you. My last batch with raspberries, a 1.046 starting gravity, and 3.5 pounds of frozen berries was about right for my taste (5 gallon batch). But my hopping rate was low as...

Some good info on this post here: https://www.homebrewtalk.com/showthread.php?t=5084 I have not used pectin enzyme and have had good results, but in may be a good idea. -Tom

I tried it, still needs some more time to carbonate in the bottle, but, the 3.5 lbs. of raspberries was plenty, VERY GOOD! Mine is a light beer, only 3.6% alcohol and 15 IBU's of tettnager hops so the fruit flavor stands above the others. I brewed this as a 10 gallon batch, and split it...

OK, I did do this, and it worked fine for me. When primary ferment was 4 days old, and just about done, I added 3.5 lbs. of raspberries that were steeped in 160 deg. F water (just enough to cover) for about 20 minutes to sanitize, this pretty much turned them into a "slurry" of thick...