Recent content by CarboyT1985

The deed was done on the plastics, they are tossed, everywhere else I read so to throw it away. I bottled up a few but can see pellicles within the bottles.

So if I’m dumping the hops straight from the bag I bought it in without sanitizing could cause the contamination? I never had any problems before. I was thinking of getting a mesh stainless tube to dry hop with, I guess I could sanitize the tube, add the hops and dump em in. Does that sound right?

Thanks for input! Does anyone know if stainless steel is a sure fire way to prevent it? Or if there is a way to get rid of it on plastic? Btw, I only rack to secondary for the New England Style IPA's. I dry hop the crap out of them and whenever I would go to keg it, I would end up clogging...

I read that there are two types of brewers; ones that have had an infection and those that will get an infection. After 6 years of brewing I just got hit hard. 4 small batches all got pellicles after I racked to secondary. I researched and it said to throw out anything plastic, tubing...

I know there is a lot of out there but wanted to get some fresh takes on adding Lactose, Vanilla Bean and Orange Peel. I've already brewed a 2.5 gallon batch and it is fermenting now. I forgot to add the lactose in the last 5/10 mins of the boil so i'm wondering if anyone has had success...

Thanks for help. I ended up adding 1.5 g of gypsum, 3.375 of calcium chloride and 7ml of Phosphoric acid 10%. That seemed to get the PH in the right spot. I got a cheap meter from Amazon, less than $20, seemed to work fine as it hit my house PH on the spot. I’m keeping that in a solution so that...

$40 for a ph meter. If i’m Way off base with getting something good for $40, then let me know. So can I pretty much add the calcium chloride, Phosphoric acid and gypsum into the jugs of water I am going to brew with? Do they need to be stirred in? Or just add it into the jug, pour into the pot...

Awesome. I will check that out. Thanks! From doing some research, some sites say to use calcium chloride and gypsum to the mash water, then only Phosphoric acid to the sparse water. Any reason for that? Also, do you have a recommended/affordable PH meter?

Is there a formula for the effect a ML of Phosphoric acid does to the profile?

Thanks! i usually brew 2.5 gallon batches 5lbs pils or 2 row 2 lbs of flaked wheat or oats maybe .25 lb of a caramel malt i usually have 3 gallons of strike and 1.5 gallons of sparge water. with all of the dry hopping that i do, that gets me around 2.5 gallons to keg. any help you can give...

I did a water test with Ward Labs and I'm looking to adjust so I can make a New England IPA. I listed my stats below, could anyone tell me what I need to add in order to get that NE IPA profile? I have more stats, but think these are the essential one's. PH - 7.1 Calcium - 34 Total Hardness -...