Recent content by Yooper

I started using Lalvin 71B for malic-acid high musts, and that works pretty well since that yeast metabolizes something like 30% more malic acid than other yeast strains. But without a good mix of bittersharps, sharps, etc, it's more of a guessing game to try to get it right if the cider is...

The easiest way is to take an original gravity reading, and a final gravity reading, and either do the math (OG-FG) x .131= ABV or use a calculator to get the ABV.

So4 makes pretty nice ciders! Not bone dry like wine yeast, but still dry. I think one of my ciders finished at 1.004 with s04, or thereabouts, and one at 1.008. I've used it at 62F in ales, and thought it was pretty clean, but over that and it got tart with some esters (because it's an...

The time has come. :( It's time to downsize and say goodbye to my well loved HERMS. Two March pumps, a control panel with 110v outlets for the HLT stirrer, the pumps or even a fan. HLT has a 5500 w ULT element, while BK has a 4500w element. HLT has a copper HEX coil, bottom draining, and...

I think ounces and teaspoons could be too much. Salts are almost always weighed in grams. For a lager like that, less is more. Shoot for a mash pH of 5.2-5.3, and use just a little calcium choride (say, a teaspoon if you can't measure in grams) in the brewing water.

It could be a number of things from the bacteria/yeast in your SCOBY and the amount of acetic acid bacteria to the fermention temperature. Too much vinegar sounds like an overabundance of acetic acid bacteria, and you may want to try again with a new SCOBY without that strong abundance of that.

Thank you so much! I've never actually seen the Brewzilla in action, so trying to picture the size/weight/way to lift out the malt pipe, etc. I didn't realize you were in Ocala, or else I would have bothered you to see if I can stop by sometime to see it (I'm up north now). I do much better...

I'm trying to- it's a bigger transition from going small with a cooler MLT to a 1/2 barrel all electric HERMS, believe it or not. That was gradual- oh, this works but I need a pump! Oh, this is great but I need another pump. Oh, I like this but should have this...... Getting rid of it now...

That's great info- thanks! @pricelessbrewing got a Brewzilla, and has given me some info too but I'm getting overwhelmed by the optional stuff. Consistent temperatures are important to me, as I'll be downsizing from a three vessel all-electric HERMS that I had nailed and never was off more...

\ Nope. Ruled that one out quite a long time ago for a few reasons. :)

I'm just about ready to pull the trigger on the Brewzilla. Almost....... @Neldog0 what "optional" items to you think are essential?

I was just on @Bobby_M 's site this morning and I really like him as well. I am looking for some 'bigger' things, or at least looking AT them as I'm not ready to pull the trigger on a steam slayer set up, but that's always one of my very first tops when thinking about a brew day.

As long as you use enough base malt to convert, the flaked rye is great in my opinion. It's sticky, though, I'll warn you! I do more BIAB these days to ease cleanup with my tippy dump MLT, so it's not that much of an issue for me with lautering but rice hulls are really imperative without a bag.

I think flaked rye gives a stronger 'rye taste' then just rye malt. I'd use both in a rye beer (I have), and up to 30% rye total.

Hi Rod- there is a guy who did 100% rye near me. The beer actually tasted pretty good, but it was more viscous than motor oil. With BIAB or a lot of rice hulls (or maybe a no-sparge?) way, you could go alot higher. I love that spicy rye beer flavor, but I dunno about caraway seeds. I mean...