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Messages - hulkavitch

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46
Equipment and Software / Thermowell filled up with water
« on: October 08, 2012, 10:53:13 AM »


I am using a thermowell set inside a carboy cap with a Johnson controller and a chest freezer. My thermowell filled up on the inside with water, probably from condensation. Doesn't really bother me to much but I am concerned that my temp probe will eventually get water in it and short out. Thinking I might have to pull out the thermo well even few days and drain the water out? Any one dealt with this or have other suggestions?


47
Yeast and Fermentation / Reusing yeast
« on: September 27, 2012, 05:08:34 PM »
I am just finishing up fermenting an american hefe with a kolsch yeast. I was thinking about doing a kolsch next and reusing the yeast.

How do i go about it? Can i just rack on to the slurry?

48
Ingredients / Pitching frozen fruit
« on: September 21, 2012, 03:00:36 PM »
Is it important to thaw frozen fruit\bring it to room temp before pitching it to secondary? Or can you just throw it in frozen. Dont want to shock the yeast in the thermal sense.

49
General Homebrew Discussion / Brewing woes (late yeast pitch)
« on: September 12, 2012, 08:11:45 PM »
Well thank God for that. I forget something every time i go up there to brew. I swear my brother thinks i am deliberately sabotaging his brews.

50
General Homebrew Discussion / Brewing woes (late yeast pitch)
« on: September 08, 2012, 11:45:14 AM »
Brewing with my brother 2 hrs away from home and left yeast at home in the fridge. We cooled it down to 60 and sealed it up in the fermenter as if i had pitched. Bought the yeast at a lhbs this am, aerated and pitched. Duration from cool to pitch was 9-10 hours. Anyone had experience with pitching late? What is the latest you have pitched without ill effects?

51
Equipment and Software / A419 johnson controler thermowell
« on: September 04, 2012, 10:16:34 AM »
Thanks

52
Equipment and Software / A419 johnson controler thermowell
« on: September 03, 2012, 08:08:14 PM »
Does anyone know of a thermowell for a
6.5 gal carboy that will fit a johnson a419? Like this one: http://morebeer.com/view_product/6667//65_Gallon_Hood_Thermowell

53
All Grain Brewing / Water additions for red ale
« on: September 02, 2012, 12:01:25 PM »
Well before this mash i was just using mostly chalk to increase my calcium with ro water. I didnt know it wasnt soluble

54
All Grain Brewing / Water additions for red ale
« on: September 01, 2012, 07:06:23 PM »
Thanks Martin for Bru'nwater info and spreadsheet. I am going to have to decrease my grain bills because with the water additions my efficiency raised from 62 to 72%

55
Yeast and Fermentation / Yeast starter overflow
« on: August 31, 2012, 08:11:00 AM »
Yeah i do need a bigger boat. I wonder why they only sell 2L erlenmyers at my lhbs. 

56
Yeast and Fermentation / Yeast starter overflow
« on: August 30, 2012, 04:06:51 PM »
Every time (twice now) i agitate my starter it overflows? Should i keep shaking or let it be?

57
All Grain Brewing / Hefe sulfur
« on: August 28, 2012, 04:43:10 PM »
Well the sulfur does come out a bit when the yeast is roused but it still isnt as strong as bottling day. And when i dont rouse the yeast i dont smell or taste it at all

58
All Grain Brewing / Hefe sulfur
« on: August 28, 2012, 09:12:22 AM »
Update: almost three weeks sulfur is not noticeable unless i rouse the yeast into the beer before i pour? Im not really believing at rhis point that sulfur cant age out.

59
All Grain Brewing / Palmer's Spreadsheet - Kettle addition
« on: August 28, 2012, 09:08:57 AM »
Everyone loves Bru'n water but i hear people saying that they add the most minimal salts. My question is: if you are trying to mirror a profile (malty brown for ex) on this spreadsheet you aren't going to be able to achieve that without adding multiple different salts, right?  Especially if you are starting with RO water you wont reach the target with cacl alone.

60
All Grain Brewing / Water additions for red ale
« on: August 27, 2012, 03:48:21 PM »
Gotcha. Taking a closer look at the spreadsheet  the SRM on this beer actually moves it into the brown malty profile.

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