Recent content by Rlawlyes

Thanks everyone, I ended up pitching two cartons into my 15 gal pre-boil volume.

How much are you guys using for a 10 gallon batch? I have read anywhere from a few oz/ 5 gal, all the way to a whole carton/ 5 gallons.

What have you found the best process when doing a kettle sour to keep the oxygen levels low?

Thanks everyone for the input, I think I figured it out. The flow control mechanism was clogged with strawberries. I have 18'/20' on all of my faucets and I am now happy with the pour. I have three fans in the keezer that all point different directions so my temps are pretty even throughout.

How do you guys go about balancing your setup with this line? I can't seem to find an accurate figure for the resistance on this stuff. Currently I have 18' of 3/16" line mated to intertap flow control faucets. The pour is always extremely foamy. In order to get a drinkable pour I have the flow...

Thanks for the feedback guys, I think I am boiling for too long. I usually just dump the whole starter into the fermenter liquid included, but I am going to start decanting because I am already pushing my fermenters to the max volume.

When making a yeast starter do you go off of the starting volume or the final volume? I fill my flask up to the 2L line, bring it to a boil, add the DME, and boil the wort for 10 mins ish. Once finished I end up with roughly 1.8L in my flask. So would I technically have a 2L starter or 1.8L? I...

Thanks guys, I will do some experimenting.

Has anyone had success in running raspberry pints and fermentrack on the same raspberry pi? If so, what is needed to make it happen?

Does anyone adjust their water profile for making coffee? If so, do you use the same for cold brew as well as hot brew?

When using the calculator what do you use for roughness on the bev seal tubing? I know the resistance is less than vinyl tubing, but could never find an exact number. Those ball lock connectors are interesting, I may end up trying one eventually.

I have intertap flow control faucets with 3/16" bev seal tubing. One on tap I have 20' of line and must restrict the faucet about 3/4 of the way down (or extreme foam), on another faucet I have 24' of line and the pour is pretty slow even at wide open on FC. Both beers are on the same regulator...

I have built both my tap water profile and my target NE IPA profile. I was using distilled to dilute my tap water due to mineral content.

How are you guys handling adding lactic acid to the sparge water? I always have more sparge water in the HLT due to keeping the HERMS covered. If I add the amount of acid per beersmith to the sparge water, it will not nearly be enough.

In order to get my water profile where I want it, I need to dilute my mash/sparge water with 4 gallons of distilled water. I am using beersmith 3 as my software if that matters. Should I add all of the distilled water with the strike water or split between strike and sparge? I use lactic acid to...