« on: January 03, 2013, 08:53:43 PM »
Brewzor is a good Android phone app you could sideload.
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IIRC, Kai's conclusion was that it's the aging.
White Labs provides pitchable quantities to breweries based on batch size. If you pitch on the first out of two batches going into a fermenter, would you only need the pitch the quantity White Labs suggests for the first batch size? In other words, if I'm fermenting an ale in a 30bbl fermentor using two 15bbl batches, would I buy the 15bbl batch size from White Labs and just pitch it to the first batch? That would seem like a really good way to cut costs in an efficient way.
drauflassen - Thanks Nateo!
The most valuable upgrades were my two chest-freezers, a digital Ranco and a Johnson analog controller. I would implore anyone without the elusive "year-round cool spot" (does it really exist?) that can do ales and lagers perfectly to make these their first major capital outlay. Not a bigger kettle, large burner, pump or brew sculpture. Not a kegging system. Controlling your fermentation temps will be the single most important thing one can do to improve and achieve consistency in the finished product. Without ferm control everything else goes out the window.
Ain't that the truth. Where in Texas are you?
I just picked up a chest freezer and a Johnson controller. Will probably wind up being the single best investment I could make into my beer ($250 or so for both, brand new). Since I'm now in TX, it's basically a MUST have setup to do beer at all, because it's way too hot here in the summer to brew without some form of temp control.
What size of tubing are you using for recirculating? 3/8" , 1/2" ?
When I was using a cooler for my mashtun, I was using 3/8" tubing... When I switched to using Blichmann's I had to go to 1/2" tubing to get a better flow rate coming out of the kettle, which meant the pump wasn't having problems...
I use 1/2" high-temp silicone for my RIMS.
A pair of Blichmann control modules on a Tower of Power is a couple of Christmases away, it seems. Until then, I think I've got my stuff dialed in fairly well.
Should I have the pump recirculating wort while I am stirring?
Would my best bet on monitoring mash temp be right at the kettle valve? If my thinking it right that should be the hottest area in the mash.
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I use this adjustable return tube from Brew Hardware. Food grade and safe up to 170 F.
Does that thing float on the surface of the mash well?