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Topics - jmcamerlengo

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16
Equipment and Software / RO water system
« on: February 13, 2012, 08:25:16 AM »
I'm looking to purchase an RO water system, or something to get my water down to 0 ppm everything and start with a clean slate.  Anyone have some experience on which systems work best? Certain brands? 3 stage 4 stage de-ionizer? I brew one 10 gallon batch a week so on average Ill need about 20 gallons a week. thanks!

17
Yeast and Fermentation / White Labs Zurich Lager yeast WLP885
« on: February 07, 2012, 10:00:56 AM »
Anybody have any experience with Zurich Lager yeast? I pitched 2 vials into a 5L stir plate starter the other day and yesterday the thing had krausen all the way up to the top and the yeast were going to town.  I plan on pitching this into a 1.087 OG Baltic Porter Im brewing this weekend, what kind of temps does this thing like? Closer to the 50 range or more like 53? Its a new yeast for me and have used Bavarian Lager successfully in baltic porter before at 53. Thought Id give this one a shot, any experiences?

18
Pimp My System / Yet another Brutus-10 build!
« on: December 16, 2011, 01:03:06 PM »
Finally getting to post these.  Finished my brutus build about 3 months ago, although its always a work in progress(cleaning up wires, insulating things, getting the burners to run more efficiently etc.)  But Im super happy with it and finally have the system honed in and producing consistent stuff!  Oh and these pics were from the initial test run, dont worry I moved the control box off the propane tank and onto a mount!  Put it there cuz I couldnt them damn burners to fire for the life of me at first!








19
Yeast and Fermentation / Brewer Heat pads
« on: November 15, 2011, 09:13:49 AM »
Hi all, Ive been using the plastic brewer heat pads that I purchased.  I use a big chest freezer that I keep at 40 degrees and control with one temp controller.  I insulate one side with foam and put the pads on the foam and my carboys on those and use a separate temp controller to control the heat pads to get my ferm temps.  I have been thinking(perhaps overthinking), that the heat pads are cooking the yeast on the bottom to a higher temp then whats reflected on the carboy since it heats from the bottom up, especially with bottom feeding yeasts like lagers.  Has anyone had any experience with these? Major off flavors etc?  Or is the temperature of the wort on top keeping things in check.

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