HomeBrew Equipment - Pickup only. Located in West Chester, PA 19382
I appreciate quality products and pay a premium for the best gear. What you will find here is everything I've acquired over my years of homebrewing. The more items you buy the more I'll negotiate on pricing.
More images @...
yes the pic is liquid. showing the mis-calibration. no cracks...This is the plastic one http://www.northernbrewer.com/herculometer-triple-scale-hydrometer too many broken glass ones, really like this, sucks it's not accurate
They all taste fine but these FG seem particularly low.
Is this something I should address?
Here's 3 recipes that all landed this low.
Constants:
FG: 1.001 +/- .0001 after 4 days.
Mash: No Sparge BIAB 10 Gallon
Wyeast Yeast Nutrient*
Temp controlled fermentation
1. IPA...
I've recently had the opportunity to use both bags and have a range of comparative feedback on each.
Equipment
Spike 20G Kettle
Heavy Duty Pulley System w/ Unistrut trolley
Many 10G BIAB Batches with anywhere from 15 - 33 lbs of grains
Spike Temp Probe inside kettle (you'll see what...
I found another setup using a Needle valve for flame control. Looks like this is just what I need. I'll place this on the end of the flex tubing.
http://www.homebrewing.org/Needle-Valve-For-Propane_p_1726.html
I've read a bunch of articles on the topic but I'm missing some finer details. Mostly, how do you adjust the flame? Do I install an adjustable regulator on the new flexible gas line? See plan below with question marks where I'm unsure.
My plan:
T off Black pipe in the basement
Add Shutoff...
I went to pour a beer and nothing came out. Looked at the C02 gauge and it read 0. I had 2 kegs tapped, both homebrew and fully carbed and pouring nicely. Fortunetaly one keg was about empty, but the other was nearly full. It could have been on 0 pressure for as long as 5 days. I tried to...
See pic. IS this OK?
Process:
Chill Wort to 75degrees
Aerate with spoon
Sprinkle Dry Yeast right from package on top of foam
Wait 20min
Spoon mix
sprinkle remaining dry yeast on top of new foam
cover and ferment for a week
I'm new to this but based on the OG of 1.054 and current...
so no need to clean or sanitize the primary? just keep on pouring over w/ a new batch? I'll assume you need your wort fully chilled before the pour over as well so as not to kill the yeast, is that accurate?