Search results

i have no opinion (due to lack of expertise) on the way your chosen form of control will work - but i can tell you that an assumption that your flow will not change, is not necessarily true. As the mash progresses, proteins break down, starches convert to dextrins, dextrins convert to sugars...

Nah - still gotta give the prizes away to someone, its just extra work to figure out how if its not the low abv comp. Far too cynical Wolfy - its about sharing the love, the love of beer...mmmm, beer.

Its a separate program specifically for brewers closer to the start (in time and/or technique) of their brewing career. Not everyone is a long time AG brewer who wants to roll around in the intricacies of mash bio-chemistry - some people just need to know how to take the next step to improve...

That three to 4 drops takes it from around 7 to about 5.5, and yep, it only there to keep the pH low during the sparge because I sparge pretty thorougly. Kev - as i specifically said in my post, thats as complicated as it has to be with blank canvas water like melbourne tap water. That amount...

i vac seal everything i "dry" cure - I dont even bother to flip things over anymore. Works a treat every time.

I've had a beer where the brewer oaked the HLT - distinctly oakey indeed it was. I dont think you'd need to age it in there, just let it cool overnight and go. might be an idea to be fairly conservative with the amount... ireckon it'll give a "lot" of oak character in the cube.

affordability. Lets face it, most of us use something thats pretty close to a stock standard coops plastic fermenter, and make it work really well. So do we really need all that much more?? I say not. As per MM and Airgeed, but maybe even further down that track - less is more. I want from a...

a club is also what you use to beat baby fur seals to death with - ICB is more that kind of club.... :wacko: except this one.... this one seems to have died of natural causes, or could be just asleep.

I object to these club based competitions with your so called "wonderful prizes" - it unfairly discriminates against my club! I mean.... ICB doesn't even have clubrooms! - where the hell are we meant to put all this stuff after we win it? :P

That was a general rather than a personal "you" and - well - i stopped using micro scales for my water chemistry quite some time ago, I've got a set, I just stopped believing that its all that important. Here's how water chemistry goes in the Thirstyboy brewery Hoppy beer - 1 heaped tspn of...

I'm not recommending CIP, the opposite in fact, I just assumed incorrectly that you'd be fusing the two faces together irreversibly. Much much better to be able to pull it apart and physically inspect it as well as physically clean it. I'm still not convinced that the plates will give you any...

as above - chuck that wine nutrient away, if you really feel the need for yeast nutrient, get stuff designed for beer. and have a serious think about your usage of magnesium sulphate - i suggest that you are using shitloads too much and if you want the sulphates, you'd be better off with the...

Lots of stuff binds with stuff, or reacts with stuff, or just plain comes out of solution.... but mostly its calcium. If you start with the concentrations sugggested in most of the texts - well, they're suggested as starting amounts, because when its all over and in the fermenter, you're left...

Just take it out before you boil or if you dont mind a little vessel modification, perhaps have two outlets, one for recirculation and one for casting out. Jay Cee - ALL recirculating systems are primarily dependent on the flow rate. The rate of flow must be able to distribute the entire heat...

yeah, it'd work. You'd have to give some thought to the flow dynamics in there especially for the purposes of cleaning, given that you couldn't really open it up to inspect/physically clean the unit. Square things, 90 bends, dead corners etc.... chemical cleaning can be less effective of there...

re-circ first - make wort nice and clear whilst you are at your P rest temp without the heat on Once the wort is clear, then turn your heat on for your ramps. Thats what worts in a RIMS, its likely to help in your sort of system too, assuming that you do get clear wort. I dont actually know...

buy yourself a nice fresh wort kit from one of the good natured site sponsors - ferment yourself a tasty beer from teh contents and then use the cube for your no-chill. Most of the Hb stores are selling their FWKs in 15L nominal containers, which as people have pointed out, actually hold about...

i say no - its my opinion that installed elements in pots for BIAB are not the "best" solution. I believe that the most versatile and simplest electric BIAB rig is a 50-60L pot and a 2400W over the side element. No wiring, no hole to drill for the element, no need to shield the element from...

yeah, the volume matters. You will gas faster with a lower liquid volume in the keg. It will equalise at the same point, but it will get there faster with a smaller volume, so if you are gassing by putting top pressure on the vessel at significantly above the equalisation pressure, you will...

there are several reasons to minimise your headspace in a NC cube - a very small risk of an airborne bug in the airgap living through the process and infecting your wort - a very small risk of a bug on the inside of your cube in the "empty bit" living through the process and infecting your wort...