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IPA's here we come!

ya what seatazz said. all my IPA's are perle/mag bitter at 60m then 2.5oz cita 2.5oz simcoe whirlpool 2.5oz citra 2.5oz simcoe dry hop.

if im brewing an nice ipa im going to use like 4oz whirlpool, and another 4 oz dry hop... (simcoe, citra, mosaic, mandarina, idaho 7) imo your not using enough hops.

ya id say im at 200+ brews with my GF with the old controller. its super simple and cleanup is a breeze. only problems ive had were: 1. replaced receptacle on controller 2. open pump once in a while to clean out any goop that collects in there.

you want to know how many screws hold it together? dude i duno grab a screwdriver and take it apart.

contamination from something else, either your vessel or the pitch you used. i find you have to be incredible careful on how you treat a kettle sour after it drops below boiling temps, the air has all sorts of things that are interested in eating those sugars. where did u get the plantarum? if...

great post rph. im never switching from swansons plantarum, best stuff there is! for the cost of a ph meter i think its a good investment, a sour at 3.2 is far diff then one at 3.4.

dont you guys just grab the hose and feel the temp and adjust the valve according to feel... i duno thats just me.

doggy brew day!

yep if u go back to 101 i did a little howto on it. ive added some zip ties so it doesnt strain the connection aswell now. it may not be pretty but it sure as hell beats the original.

Oh also, incase anyone doesnt know theres a thermal overload reset switch on the bottom of your unit right in the center. cheers

guys, open up your controller and put a plug on the controller, quit screwing around with new controllers. They all had this problem, just fix it yourself.

after i saw the broken carboy thread i threw them all out!

judging by your kitchen setup i assume you live alone. rofl

https://www.mcmaster.com/push-to-conenct

oxidation is a weird one, ive done the same brew exactly the same and one went muddy the other didnt. the only thing that might have been different is when i added my dry hop. Someone suggested to add it nearing the end of fermentation to let the yeast take up the extra o2 you might put it...

what did the top of the wort look like after the 4 days of souring? ive been down this road a couple times with sours and if u have yeast u will see it within a day, the wort should just look like wort no garbage floating on top. ive now switched to swansons plantarum pills, after doing this...

while were on this subject. next brew is def baby dick belgian white

ive done some watermelon beers, and just watch out on how much you add! i always add mine after fermenting into the keg to prevent it from fermenting. i did 2 cups of watermelon juice and it was way to much. if your kegging u can always add more but never take it out lol.