Brewcommune

[...]My typical temp profile is to start a few degrees below target ferment range (i.e. if target is 64, I like to pitch around 60). Let it rise to 64 where my temp controller will hold it steady. Once I start to see visible fermentation drop off, I let it rise again, usually in 2 steps, up to 72. ...

Within range, yes, but still using a water bath and ice bottles so it's hard to keep it steady. I use a thermometer that tells the highs and the lows until it's reset and it's always been within the extremes. This American Wheat has me a little worried because it's 74° top and if got it at 71-72° wi...

Thanks man! The truth is that I worry too much; more than is productive. I had two brews that were back to back that both were faulted because I added too many of the wrong hops, and one had too much chocolate malt (12oz to 5gal, lol). I didn't get a chance to try the first before making the second,...

This is actually a reply to someone else from somewhere else, so it might be wonky in some parts. Rather than have it go to waste, I figure it will be of help to someone here, or anyone that stumbles along the site. Thanks and good luck. :) ....... I sincerely welcome and I'm very grateful for any r...

I removed this because of the post below. I tried to talk to him and he won't help me figure out what's wrong. He just ignores me. I called too. Fuck it. We'll let this play out.

The plate chiller alone works extremely well and will get you close to where you need to be. If you are doing temperature controlled fermentation, then you can just put the wort in the fermenter and wait a short while to pitch. I was thinking since the immersion chiller is so much less efficient, t...

JonW wrote:How about a combo immersion/plate chiller system?

I was thinking this earlier while reading this thread, except I wondered what would happen if you put the IC in the wort and the PC after? Would that make it significantly more effective than a PC alone? I have neither and was looking to buy.

BTW ... where exactly did I forget to cuss? Seems like I cussed at most problems which as you mentioned ... tends to lead to the solution. It was after you realized that the hop bag was stuck in the exit port; plenty of cussing when it didn't drain, specifically when you burned your hands, but noth...

I would personally rack to secondary with this one. Maybe it'll help a tiny bit with off flavors before you bottle or keg and also allow a tiny bit of mellowing before the aroma/flavor is trapped in whatever you intend to condition in.

Has anyone every tried a multi-stage filter, wherein the course filter is on the outside, then a medium mesh, then a fine mesh? I wonder if that would allow for a single pass lauter without the need to vorlauf? That's what RO systems do before the final membrane filter. Your system sounds sick, btw....

I remember reading that FW has a small addition in the beginning, kettle "charging" throughout with tiny amounts only to prevent boilovers, and then something like a 20 and a flameout with most (maybe all, can't remember) of their beers.

I think FW used de-bittered roasted malt and midnight wheat, with some cara-rye. I would totally agree as the bitter is near zero, although I honestly had no clue there was such a thing as de-bittered roasted malt. Cool beans. :) I saw this a while ago... a guy (skeezerpleaser) wrote Firestone and ...

Hi guys. Bought the membership a few days ago and I'm still restricted from the classifieds and such. Did I not do something right? Would the treasurer please verify that the transaction for me?

Thank you!

Holy CRAP! Wish I would have stowed away in your trunk! You would have been like, "Holy Sh*t, Never!... Didn't I just see you at Firestone Walker!? And B.J.'s? And Big Sur!? ...wait a second...." I probably would have just held on to the undercarriage of your car if I couldn't jimmy open y...

dhempy wrote:Sometimes the drive to "tinker" outweighs the practical. I am certainly guilty of putting tinkering ahead of practicality ... and there are others too ...

X2!! Lol.