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  3. RickBeer

    Hydrometer reads

    The first one. But the numbers would 1.1% different, i.e. nothing.
  4. MiniYoda

    Cigars and Craft Beer

    I can honestly say that the only tobacco smoke that entered my lungs was of the second hand variety. Smelled cigs, pipe and cigars, but never appealed to me. I've associated cigars with cognac, but not craft beers. I'm watching this thread
  5. Mic Todd

    Cigars and Craft Beer

    I was wondering if any others on this forum enjoyed premium (hand-made) cigars with their libations? I know there are lots of published guides online for which single malt scotch or brandy to pair with different cigars, but I've never been a fan of either. I do, however, enjoy my cigars with my beer and sometimes with various coffees (always black only). Are there others here that like to pair their 'gars and brews? Thanks ~
  6. Yesterday
  7. oldbagobones

    Hydrometer reads

    Looking around some of the beer sites on the web I got a confusing issue. The equation that is used to determine th FG has different numbers and I wonder which one would be correct. One number I saw was (OG-FG)x131.25, and the other was (OG-FG)x132.715. Which one would be more accurate?
  8. Cato

    Mold on LBK rim

    +1 on the oxygen brewery wash for cleaning the LBK. Probably an unnecessary step on my part but since I've already got a gallon of sanitizer mixed up for bottling, I run that through the LBK before disassembling, and will save some back into a container for a final cleaning of spigot, washer, and nut, plus the bottling wand assembly, and hydrometer. Yeah, I know I'll do it again in prepping for a new batch but since it's already there I feel better about everything being put away clean.
  9. RickBeer

    Mold on LBK rim

    Possible, depends on how moist your environment is. During fermentation, there is a lot of water vapor coming out the vents on the threads, and if you are in right environment that could mold. Cleaning tip - after bottling your beer (or after putting the contents in your batch prime container), use warm water to get the yeast out. Then, fill it with warm water with a few drops of unscented dish soap, all the way up to the top, and let it soak. Then take a sponge and wipe the inside, especially the krausen line. Then wash carefully. If you have gunk on the outside, fill sink or tub with warm soapy water, and fill LBK, then put it under the soap water level. Let it soak. NEVER use a scouring pad, even the "gentle" ones, on the inside of your LBK. Once you scratch it, you might as well toss it. Never use very hot water, it can ruin the LBK, not only can it deform the LBK, but it will "bake in" the flavors. To ensure your next batch of beer is as good as the first, you need to clean your equipment immediately after use with soap and water. While rinsing is good, only soap and water will result in clean equipment for your next brew. The best cleaner to use on your brewing equipment is Oxygen Brewery Wash, available at www.mrbeer.com. Oxygen Brewery Wash effectively breaks down residue without leaving any flavor or foam-damaging residues after rinsing. If you do not have Oxygen Brewery Wash, liquid soap works fine, as long as it is unscented and is thoroughly rinsed off with warm water 105-115°F or 41-46°C. Scented soap or improper rinsing can leave a film on your equipment that ruins beer foam and leaves off flavors in your next beer. 1. Immediately after use, remove and disassemble the spigot assembly from the keg, then thoroughly wash all parts in warm water using a clean, soft cloth and clear unscented liquid soap. 2. Do not use scouring pads, wire brushes, sponges or abrasives during cleaning as they can harbor bacteria and create small scratches that may infect your beer. 3. Always clean all equipment immediately after use. I batch prime, so when my bottling slimline is full, I wash the yeast out of my LBK, then fill it and soak it while I bottle. After bottling I usually take a 1/2 hour break, then come back to wash everything. I've never had residue not easily wipe off. The key is not to let anything dry. Dry wort is like concrete.
  10. JRCasualBrewer

    Mold on LBK rim

    Pretty sure it was mold. I had to scrub to get it off the threads
  11. RickBeer

    Mold on LBK rim

    Yes. Sure it wasn't just residue from an overflow?
  12. JRCasualBrewer

    Mold on LBK rim

    Hi, I bottled my third batch today, a porter with LME. It tasted ok and smelled ok, but while cleaning the LBK I found a small amount of mold on the threads of the LBK lid and the unit itself. It was very small, about the size of a sharpened pencil, and it didn’t appear to be on the inside. Do you think my beer will be okay?
  13. RickBeer

    Induction cooktop

    Height is an issue for me also. The burner grate enamel has come off on parts of them, and can't be replaced as they are obsolete, but SWMBO doesn't yet want a new stove for the ridiculous cost that they are.
  14. Cato

    Induction cooktop

    Agreed. I'm fortunate with this newer model gas cooktop to have one of those large output "turbo" burners for large stockpots, so it'll reach strike and boil temps fairly quickly at 3/4 output. Height above the kettle has been my limiting factor for BIAB. I've got a 220v 20 amp outlet for my table saw right by my work bench in the garage, which would be perfect for an induction burner that could handle heavy stockpots weight but those are commercial grade and the lower priced ones in $300 range are apparently crap, so you have to take a leap into $600+ minimum. I decided to wait for technology to improve and price to decrease on either induction or eBIAB.
  15. RickBeer

    Induction cooktop

    I find with my gas stove that the amount of liquid in the pot is the issue. Haven't tested the limits, but 3.5 gallons of wort takes 45 minutes to come to a boil, and my boil isn't very vigorous. And that is straddling two burners, with maybe 60% of the flame of each on the pot. If a pot was wider and really straddle 2 burners, it would perhaps do better. Or if the GE Profile cooktop put out more BTUs, have no idea how many it does put out. My brief research on induction burners last Spring showed that you need 220 volts for decent power, and most people don't have a 20 volt plug anywhere but a laundry room (we have a gas dryer and no 220 plug).
  16. Last week
  17. Cato

    Induction cooktop

    Those cooler mash tuns sound like they work well but I also needed more boil capacity. So ordered a Anvil 7.5 gal. kettle which should suffice for my BIAB batches and still work on my gas cooktop as its only half inch taller than my other kettle. Thanks all for the input.
  18. Nickfixit

    Guiness Irish Wheat Clone

    Well, I rewashed and re DME'd it and it is showing activity I think. I may have a wild yeast in there as you surmise. I still might try using it to se what it is - but I will taste the spent culture wort first to make sure it is not rotten tasting. If it is I will chuck it out.
  19. Jdub

    Induction cooktop

    that's excellent. ya i did put a bazooka screen in mine. and clean up? turn it upside down into a trash bag and then just rinse it out. takes 1 minute. wish i knew someone with some chickens. i could hook them up!
  20. BDawg62

    Induction cooktop

    I use a 5 gallon one for mashing and have been for 2 years now. I didn't even fit it with a stainless braid. I use a laundry bag and batch sparge. Piece of cake to clean out the tun since the grain stays in the bag. I did fit the cooler with a ball valve to make it easier to drain but that is the only modification. I preheated it the first couple of times but now I just put the temperature of it and my grain in Beersmith and it calculates the strike temp of the water. I hit my mash temps easily and hold a loss of 1 or 2 degrees during a 60 minute mash. I do wrap the entire cooler in 2 bath towels while the mash is occurring to hold in as much heat as possible.
  21. Jdub

    Hazy IPA dry-hopping tips?

    im sorry but like i said earlier just pitch it bro. the whole pack.
  22. Jdub

    Induction cooktop

    for just mashing i would highly recommend checking out making a mash tun from a home depot water cooler, either 5 or 10 gallons. very easy to make and if you watch any AG brewing videos on youtube, many brewers use them for a mash tun. there's a good john palmer video out there where he shows how to use it. you pre-heat it with hot water and it holds temp amazing for an hour. only down side is you obviously can't heat it, but you can add more hot water. only used it 5 times, but i love it so far.
  23. Jdub

    Cold crashing and bottle carbonating

    ive been brewing for less than 1 yr, but i cold crash every batch. not for beer clarity, but for compacting the trub so I get more yield (beer in bottles). I bottle in 12 oz glass with 1/2 tsp of sugar and I condition/carb for at least 4 weeks at 70+ deg. I have never had an undercarbed beer. Using PET bottles, I have experienced that. I blame faulty caps, didn't screw them on tightly enough, i'm an idiot....one of those reasons. i find that the bottle caps make a tighter seal. at least for me, but what do i know. i just love beer.
  24. Mic Todd

    Cold crashing and bottle carbonating

    It's much more romantic to think of it that way. Maybe I should change my dream of being a 'Mad Scientific Brewer' wanna-be to a 'Mad Magician Brewer' wanna-be; a little esotericism to help the yeastie beasies do their magic. 👿
  25. Big Sarge

    Cold crashing and bottle carbonating

    I tend to attribute it to magic on most occasions. Definitely magic. How could science be the sole reason beer tastes so majestic?
  26. Cato

    Induction cooktop

    I'm in Virginia Beach. I'd rather brew inside than get bugs in my beer! I don't how it is in WI , but just the smell of wort when I'm running the wort chiller in the garage with the door open starts drawing flies. I did briefly consider a propane burner as it'd be the cheapest option, but I think I should be able to find another option, lol, which may mean just staying with brewing in the kitchen.
  27. Creeps McLane

    Induction cooktop

    My buddy used to use one. Super nice. I was always jealous of it honestly. But as far as holding a mash temp, it was a little difficult. Not to mention the thing was 220v so he had to run a dedicated line. Where do you live? Im just wondering why a propane burner isnt on your list of options. Its nice brewing inside. I will say that...
  28. scouterbill

    Induction cooktop

    I use one for doing 30 minute DME hop stand batches. It's worked nicely for me so far. The temperature varies about 8-10 degrees (148-158 F), but since I'm not doing a mash the temperature accuracy isn't critical. It's turned out some really nice DME IPA's and my brew day (for an LBK sized batch) is about an hour from setup to fermenter including cleanup.
  29. Anybody using one of these for brewing? I could use a slightly larger kettle but most are too tall for BIAB on my gas cooktop in the kitchen, cause of the microwave above it. I can go to the garage but eBIAB set ups with controllers really mount up quickly. A nice portable induction that could hold a 7.5-10 gal kettle would be great. I looked at some 3500watt commercial ones but they all get terrible reviews on Amazon, for breaking down. For the high end ones I'd be back in the price range of an eBIAB single vessel unit with controller, kettle, and recirc pump.
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