Recent content by wshinn2

Count me in!

I always use my original equipment profile and enter the ingredients per the recipe, then adjust the batch volume up or down until the OG matches and only then rescale the recipe to my original recipe. However, if you are using hops with different alpha acid percentages, the technique I use is...

I'm in!

Saison!!!

Bump!! I just finished a PID controller project with an SYL-2362 and am having the same issue. I'm thinking put a 1K ohm resistor in series with terminal 14 for the J2 alarm. Anyone else have a problem with the Auberins controllers leaking voltage/current through the normally open J2 switch...

I totally agree. If I can finish anywhere near a 1.030, that's about all I could expect and I would be happy with it. I'm hoping to finish somewhere between 1.028 to 1.035... or about 11 to 12% ABV.

I wasn't familiar with this Landstar yeast and just looked it up. It does sound like a good possibility for what I am wanting to do. My only concern is it drying out the barleywine too much?? At most, I am looking for about 12% or an SG of 1.028; i.e., from an OG of 1.119.

That's a very good suggestion. It sounds like a massive amount of yeast can help counter the high alcohol content in the wort. I'm dealing with yeasts that are at best alcohol tolerant to 12%, so I would be tickled if it finished somewhere between 1.028 to 1.035. Now that I've pitched the...

RevKev: My mash was 148F for 90 minutes. I have a RIMS system. In addition to the RTD in the tube, which the PID uses to control the wort temp, I have a second "process thermometer" in the line where the wort re-enters the mash. It's a RTD calibrated sensor, so I just adjust the PID controller...

So this morning, I'm thinking I'm at 1.040 and would like to get another few gravity points fermented out of solution. So I start thinking about a second pitch, but with no oxygenation of the wort. I ended up rehydrating and pitching a 11.5 gram package of Safale US-05 (high cell count...

A group of us in the local homebrew club are brewing separate 5 gallon batches of barley wine, all using the same recipe, to be aged in a 55 gallon whiskey barrel. I brewed three weeks ago starting with an O.G. of 1.119, and pitched WLP-007 from an active 2.1 liter starter in an oxygenated (2...

According to Chris White (White Labs) in the book "Yeast", Go Ferm was designed for rehydration of dry yeast. I quote, "They provide a selection of bioavailable micronutrients at a time when the yeast act like sponges. The result is healthier yeast that are better prepaired for fermentation at...

I dialed the recipe for my system using Beersmith today for an all-grain batch and two packs of Safale US-05. To hit the FG number (1.013) I will mash at 153F (vs. 150F recipe).

I use a Milwaukee 101 meter. It has a manual dial to adjust the temperature of the solution, because the temperature can effect the pH reading. If centered, my dial is at 25C and is adjustable up or down from there. I suspect your Milwaukee 102 defaults to 25C for the reading, but is adjustable...

I originally setup my system to do 5.5 gallon batches and bought a 16 gallon boil kettle. Time passed... I now do mainly 11 gallon batches and I have to say that my 16 gallon boil kettle is only marginally acceptable for the larger batch size. I definitely would go with the 20 gallon BK...