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I think you're missing the most obvious solution. Why are you sticking your volume measuring device into the wort? Why not measure from a fixed point on the top of the tun? You still calibrate it the same way, but you don't have to immerse anything.That's thinking outside the box, err kettle. I like it.
If the wort came straight from the boil, was chilled and then frozen there would be no more botulinum toxin in it than if it was chilled and used right away. It's not like the C. boutlinum (assuming they're even present) are going to be growing and creating toxin at 0F, which is where most freezers are set. If you want to store it at room temp then yeah, use a pressure cooker. But if you're freezing it I don't see the need.Whew! These guys were beginning to worry me!
Well, you're supposed to boil it again.I think that depends entirely on your level of bravery. If the wort was boiled and then put into a sanitized bottle or jar, then refrigerated, don't you think you could add it right to your yeast when you need to make a starter?
This information is about enzymes and how they would convert the starch in adjuncts to sugar. It's probably not necessary for a new extract brewer.A few days ago I look at the data sheet for Great Western wheat malt an the DP was 180. I think Briess is 160. Wheat can easily convert 75% adjunct...but then crystal is already converted anyway.
Sorry for a stupid question, but can you explain what this means please
Of course, I could also rack batch #1 to a five gallon carboy and then transfer the sleeping wort of #6 directly onto the yeast cake. It's the same recipe and the same numbers... Is this a relatively safe option? I'd intended to avoid racking these as I keep hearing and reading that racking is the new new in all things evil, but I'd do it if it seems the safe smart option. Now - for the laugh...
And if the "add image" doesn't work for whatever reason, a photo of my dry rub/hop effort can be found here: http://www.flickr.com/photos/xoot/5086473209/
I'd rather let them deal with the locusts who come to our door. Local news has come by the last few years due to the crowds we get.Hmmmmm. It sounds like you may be giving away trick-or-treat beer with all those crowds and reporters. Last year our house had ZERO trick-or-treaters. I guess all the families are going to a better neighborhood. We had to eat all the candy ouselves. Fortunately I picked Reece's Peanut Butter Cups.
You'd be amazed at how much candy you can go through in two hours. And they keep coming...
Once we're out of candy, we need to kill all the lights and go hide in the back yard or the bell will ring until past 9pm.
I do this, too. A real good stir a few minutes after flameout and before whirlpooling keeps the stuff from clogging up the pump and chiller.And now to hijack the thread as well: my whirlpool lacks much whirlpool foo.I think you should stir it really hard at flameout, and then start chilling. It will help the whirlpool form, and even if it slows down it will help form a cone of particles in the center of the kettle. It should help.
1) What is your age range?
d. 56+
2) What area do you reside in?
b. South
3). What do you do for a living?
Independent auto shop owner
4). How many children do you have?
a. 0
5). How long have you been home brewing
d. 7+ years (closer to 20 years)
6). How much money do you spend on home brewing a year?
a. >$1000 (what about <$1000?)
7). How often do you participate in Home Brewing?
c. Bi-Weekly (brew about 12 times a year on average, spend time kegging, cleaning, bottling during off weeks)Why did you begin home brewing?
Brewed a kit a friend gave me from London. After that I wanted to make beer that wasn't available in my local stores. We had strange laws in Florida that prevented getting any beer that wasn't in a twelve ounce bottle.
9) Do you have any home brewing goals?
Make good, consistent beer, win some awards, esp NHC
10). How many hours per day do you spend online?
b. 1-2
11) What are the top 10 websites that you visit each day?
This one, my bank, probrewer, tbbeers, flbrewer, NPR
12) What forms of social media (ex: facebook, twitter, blogging) do you use the most to connect with home brewers and learn about home brewing itself?
none of the above. I read actual books to learn about brewing.
Thanks again!
That stainless urinal idea is pretty cool, especially if it's a BMC keg. Not only would it look unique, but it would have plenty of symbolism........I was thinking he would make a great junk artist.You can pickle cabbage in it. Make pickles, store umbrellas, use it as a fermenter, make a chair or end table out of it, flower pot, if you're really handy you can turn it into a cool urinal. There's so many things...
You would make a great inventor.
Sorry to hijack the thread, but could someone explain to me why one might whirlpool? I've seen references to it a lot lately and am unsure of exactly what it contributes to the brewing process - is it for late hops additions?The main reason is to pool all the trub material into a cone-shaped pile in the center of the kettle, away from the outlet spigot so you can drain wort without a lot of hop and break material.
