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Thanks Max. I appreciate the fast reply.

This weekend I had a low country boil that required 12 gallons. We cooked seafood and a bunch of salt/spices in my keggle. When I rinsed out the keggle, it was definitely more shiny than when we started. Am I taking any risks if I only clean my keggle with PBW? Does anyone know if I need to take...

Just got a used fridge that I've managed to fit all of my beer into. I'd love some temperature control for it. Anyone have a Johnson controller, or something similar to sell?

After trying a few times, I have to recommend against this practice. The heater element has a lot more gunk stuck to it and requires disassembly and cleaning after every brew when it is forced to heat constantly. A good boiler is better than using the heater element. Sent from my iPhone...

4159 + 3 gal Green bullet Steam + 5 Gal G'ferment Shutdown RIS 4167

Yep. It was heartbreaking.

Ok, thanks for the quick tips. I'll read up on it in the right forum.

There's no lead in it, just the end with the paper. You're probably right about the glass, Descender, but I decided to toss it anyway. I wasn't brewing at home yesterday, so I had to transport it back to my house. The only fermenter I have open is a strange size and I only have one lid for it-...

My hydrometer broke in my fermenter. Is there any safe way to salvage the beer? I have not pitched my yeast yet, and have it all sealed up. This was an expensive batch of RIS that I would really prefer to not discard.

In adding buton salts to distilled water, am I supposed to add 1 tsp per gallon used in the mash (which will be the total volume of my boil + expected grain absorption) or the total volume I expect to get when I'm done boiling. My concern is that evaporation would cause a concentration of the...

3 gal Amarillo smash 741

I found some good info about mash temperatures that maybe will help y'all out. The numbers that I reported are correct, but my earlier assumptions about the products that the enzymes produce are wrong. Beta amylase does work slower than alpha amylase, and cannot convert amylopectins as...

Yeah this made mash and sparging a breeze. The system went from mash temp of 143 to mashout at 172 in a little under 20 mins at 35F ambient temp. While I was pumping to boil kettle, I slowed transfer to avoid cavitation and set the heater to 200 to preheat the wort. I had hot break within 10 min...

I'm not familiar with gluten free DME or LME, so I can't speak to the feasibility of that- the only one ive heard of is the briess white sorghum syrup. My celiacs positive friends often call the companies that produce the foods to make sure that they were processed in a separate facility and...

haha. Mine was a transcription error. I was using someone else's recipe, where their mash temp was 160. I wrote it down wrong and I held it at 180 the entire mash, the only reason I got any sugar to convert at all was my anemic burner and a doing a dough in to 70 degree water.

Then I would say that what you experienced was your amylase's denaturing. You wouldn't have converted starches to simple sugars at that temp, so the yeast couldn't convert them to alcohol, leaving a lot of sweet-tasting complex sugars. It depends on how large the batch is and how long it was...

Going over this conversation is starting to get confusing. Mash temps always get me because I have just started paying attention to the amylase's. We seem to have a good number of experienced people in this thread that weren't here when I initially responded. I'll go over my notes and y'all see...

Yeah, sorry about that. I agree with Conan. I said my mash temps backwards. I do it pretty much every time. I have to thoroughly check my notes before brewing so I don't make mistakes like that. I was posting from work and didnt double check myself. Higher temps for darker beers, lower for...

I said a crucial part backwards: lower temps result in higher attenuation, while higher temps result in thicker mouthfeel. Sorry for the confusion.

Sort of- so that we're clear. Make the wort by heating the water with the grain (no hops) for 60 min at temp between 145-165. Higher temps will increase alcohol and decrease sweetness, lower increases mouthfeel and sweetness- for yours I would do 155-160. Then remove all of the grain from the...