Recent content by awoitte

Bump.

Hi, I’m selling my HERMS system that I’ve incrementally built and upgraded over the last several years. Selling due to limited time/funds during grad school while house shopping, but it’s been a fun ride. Listed below are the main components of the setup. If I forgot to mention something but...

I somehow managed to get this running without really knowing how to run a script LOL. I set my orientation to vertical for when I get a dedicated screen, but would like to switch it back to a standard wide-screen so I can customize while on my computer monitor. Is there a way to do this in the...

What made you commit to the icemaster Max 2? I'm still debating between temp control units and looking at options..

Anyone know the dimensions for an upright freezer that would fit a CF10 comfortably (allow me to dry hop, pressure transfer, etc., easy enough) but isn't overkill and taking up more room in the garage than is necessary?

How much (oz or grams) do you add to a typical cleaning for say a 5-10 gallon conical CIP setup?

I don't plan on mixing that, just the same percentages. But I do plan on buying more bulk, as its a pain to constantly order and mix. Hence my question related to long(er) term storage - 6+ months -.

For someone who knows nothing about mixing chemicals/products I have two questions for making the mentioned batch below: 1) What's the safety precautions for this, same as PBW? My understanding is definitely where eye protection and gloves. If a little gets on my skin is it terrible, or should...

Photo is 14 hours into my two stepped yeast starter. I’ve never seen red stuff floating like that. Does that look like an infection and if it is, can I still decant and save the yeast or is it sink food/time to start from scratch. Lastly, if end up needing to get more yeast (since I’m in the...

My question wasn't about killing yeast, it was about stopping the conversion of sugars to alcohol while being able to rid any diacetyl produced during the fermentation process.

What type of ale yeast ferments at 32°F?

Drop the temp to 32°F

If a beer hits target gravity and you don't want it to continue to ferment, is it possible to still do a diacetyl rest?

Thanks, think I'm clogged. Will attempt to clear :)

I've (5) kegs on CO2 each with a liquid line running to Perlick taps. Two of the five kegs were just moved to the keezer today (were in conditioning freezer previously), I connected them to CO2 and then liquid lines and when I went for a first pour nothing happened. All of the connection...