Recent content by plinythebadass

Secondary stage. Otherwise the yeast will ferment it like any other sugar. If you add it in the secondary, you’ll get more of the flavor of the candy.

I’m a Cali boy so I’m partial to Simcoe/Citra/Galaxy. Really can’t go wrong there. Since this is sort of a “pot-luck” recipe you’re going for here-have fun with it. If it’s red, has a 60IBU bitterness profile and hoppy notes on the back end, you’ve done your job.

Vienna gives a nice color. I'd keep it. +1 to the person above me-if you're using it, get rid of the crystal.

So this past Christmas Eve (last night), my cousin was mixing up these EXCELLENT aperitif cocktails. She called it an Espresso Martini with Oat Milk. It was delicious. Coffee flavored, caramel, sweet but not overly so-all in one drink. I had at least three of them. So i got to thinking - How...

Manual mode? I guess, maybe elaborate on that? Please? I know its a bit to ask, but there's just no ready info available for these (even though "manual mode" may be a general term for all controllers). Thanks.

I did some googling, but at 23...my hyperactive patience wears thin when I can't find it in like 2 minutes. Thanks so much guys really appreciate it!!

I have had zero luck locating a manu for this bad boy (PID controller, fyi). I'm trying to dial it in and I dont know where to start. I sort of feel like it might work the same way as the Auber models but im not sure. I want to adjust the hysteresis band so I dont over-shoot. Regards...

Still having problems with this. I run auto tune but it seems to take forever. Ran the machine with water for 2 hours and it climbed in temp like 3 degrees, the minute I take it off auto-tune...it goes bat-**** crazy hot so I know everything is working hardware wise (kinda).

Loved that you "kept it simple" like your signature says. Thanks friend!

I'm looking at the instruction manual and see the term "Auto-Tune" written in numerous places but no clear cut way on how to actually do an Auto-Tune. I know there's probably something written about this somewhere but a quick "how to" would be greatly appreciated!

And when I say noobie...I mean new to the Auber. Im very much at home BREWING beer. Im running wet tests on my two tier for the first time, RIMS with a chugger pump/Auber Ins. Syl 2362. I have the SV value set to 80 and im watching the PV value continue to climb. Im watching the OUT light blink...

Keep in mind if you take the route listed above, get ready for a trip to the home brew shop for brewing salts.

From my limited knowledge of chemistry I can tell you this, distilled water won't boil on its own. Sure it'll reach 212F all day but you won't see bubbles. The water has no trace elements that have porous surfaces that allow the bubbles creation...that being said, distilled water is cool-if you...

http://www.modularhose.com/Loc-Line.htm lists maximum operating temp. at 170...haha my rig isn't fully assembled and tested-I hope I made the right choice.

I bet I BET...that you could probably examine this more closely under a different kind of lens. Think of sparging and the water flowing through the grains, the recirc almost does the same thing just in a different direction. I know Palmer recommends about 1 qt./min. and maybe, if you looked at...