Shouldn't be the router since I am surfing now on my iPad on the same router. That said, I have restarted the router several times today.
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Have you tried to connect to different WiFi than your one at home?
You may also try deleting your saved Wifi info for your network and reconnecting. Sometimes your saved network info can get corrupted, causing connection failures. You can do this by:
Start button/ Control Panel/ Network and Internet/ Network and Sharing Center
On the left, click "Manage Wireless Networks"
Right click your home network and select "Remove Network"
Then try to reconnect to your wirless network and re-enter your password.
Also, if you can plug your laptop into your router via the LAN connection and get internet connection, I could remotely connect to your system if you like and troubleshoot your system for you.
Hey, to each his own. But there is really no need to use a bag for pellets, unless you use a plate chiller. Then maybe.
There's no trick to Whirlpooling, either. Ya stir. It's pretty simple! I use pellets, WP and leave most of the hops and trub behind in the kettle when I brew. I do have a diverter plate installed in my B3 14 gallon kettle though.AA
Keith - are you still able to get a good cone with the heat element in there? Since I moved to electric, I tried to get a good WP going last time and couldn't - I was wondering if the element was causing the problem.
I thought that the actual addition of any type of acid to a German lager was against the reinheitsghebot? I thought that is why they used acid malt???
Do pragmatist beatniks follow the R-hgbot? Other than the hocus pocus, lactic acid should be the same.
If that's what Bru'n water tells you to do, it's probably correct. Double-check for operator error on the spreadsheet, but it's always within +/-0.1 pH when I check with my meter.
Yeah, that's what it says. I'm not as concerned about the pH as the taste threshold. Is that enough to taste in a 5.5 gal. batch if that's what I need to hit my pH?
No, you won't taste sourness from that amount of Lactic acid. If anything, it adds to the "german flavor".
Anywhere from 2 to 3% acid malt is common in German light lagers. If you download Kai's water calculator spreadsheet, there is an option to enter either ml of lactic acid or % grist as acid malt. I'm pretty sure what you're using is within this range.