« on: April 03, 2015, 07:25:04 AM »
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When pushing with CO2, do you have the fermenter sealed off and are you leaving the gas on the entire time (good)? When using the autosiphon, are you sealing off the fermenter (bad)? What pressure are you using to push?
Side note, be careful if using glass fermenters.
For adding it to keg: 1 tsp for every 5 gallons. Bloom in ~ 1 cup colder water for 15-20 minutes, then microwave for about 1:20 or so until it hits about 150F (that's what I've found with my microwave). Stir, then dump into cold beer.
I had problems with it not dissolving easily until I started using my kitchen/mash whisk to get the job done. I thought that might be overkill, never thought of putting it in the blender thoughI use a drill motor and a stir stick.
If you're worried about your mash ph not getting to 5.2 you can buy this stuff. Works great!
Didn't work for me at all.
Why not go digital? Judges, bring your smartphones/tablets. Log in to a central scoring site. Each beer receives a control number for scoring. Brewer gets feedback same day. No paperwork to lose.
Requires one technical oriented individual to set up the database/survey, but the time and hassle elimination seems obvious.
...you've mopped the ceiling.
...the only time you clean up the dishes is when you need to use the kitchen sink for beer related activity.
...the "door beers" are only for special occasions and guests.
... your kids drink their juice from pint shaker glasses because that is all you have room for in the cabinets, (and they have their favorite logo/brewery).
Brewing is my Hobby, Beer is my Reward!