Recent content by willanth

Bentonite sounds interesting, I've heard about using it as a filter-bed for beers. Then again, I've considered diatomacious earth several times for the same purpose. Have you considered some Polyclar VT? I have had very good successes with it, as it is designed to fine without pressure...

Hey rob, do you think your friend would be willing to send them inter-state? I wouldn't mind a pile of grolsch bottles at all, and the price is right for me. Cheers, Will

I've been looking into the idea of using oak casks to age an IPA that I'm working on. It sounds like it would be quite an undertaking to sanitize one. It's still something I would like to take a swing at, as I'm producing approximately 70 liter batches and it would be easy as to step up to...

I'll take a pack#2 please! Cheers, Will

The chlorine is also a concern, at the moment I am running a .5 micron carbon block filter to screen some of that out. I was hoping that someone here was running some kind of serious water filter so I could get some tips. I guess the real discussion here is how can I get control of my water...

I had a failure in one of my peristaltic pump heads, and Ross immediately ordered a replacement part at no cost to me. He's been extremely helpful on a regular basis, and is my choice when I shop for ingredients. I don't even want to think about how much I've spent at the shop, but I'm sure...

Hi tdiowa, and welcome! I'm glad to see that there's some homebrewing in the midwest. Last few times I was through there, there wasn't much for real beer to be found! Keep in mind that if you boil, you're going to be reducing so the specific gravity of your wort will go up (sorry to state the...

I love my hop-socks. They've cut down on the sediment a lot.. you could surely use one when you empty your fermenter, that would screen out particulate really well. Cheers, Will

I was more going for the filter and RO, then add back the minerals appropriate to the water profile that I was aiming for, much like Kook and Tangent mentioned. That way I could use water from ANY source (yes, including sea water) and profile it just as I would like. To answer Inge's...

I at one point tried to use my 2400W element I got from G&G to boil up a batch. I didn't really get anywhere. I got up to about 96c, but it only managed to break 100 with some help. I am sure that I wasn't using enough element for the job, but I was just messing around. That was about 85...

I do a little of both. I run off from the kettle through a pair of chillout-3's, using a peristaltic pump for suction. It may take a while, but from flame-out to the end of the runout there's plenty of time for things to settle. My kettle drain is 2cm off the bottom so all of the particulate...

Thanks for the information everyone! I will begin looking into an RO system shortly. I am working on a couple of specialty ales that I need consistency and repeatability regardless of brewery location or source water. I was hoping maybe there was a shortcut method that I didn't know about...

Greetings all! After reviewing the terrible city water here in Adelaide, I've gone over what I need to do to adjust it for the styles I enjoy making. The one thing I keep running into is the really high sodium levels. I don't think my water filters are going to screen that stuff out, is there...

I use Star San. It works great and even takes the scale off the bottom of the kettle and shines copper.

I used the beer filter kit from CB, and fire my beer through it using a peristaltic pump during the kegging process. I use a 50 micron filter, then a 1 micron filter. Works really well that way. I suppose you could use a keg or two and "fire" your beer through the filter if that's the method...