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  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Jdub

    Hazy IPA dry-hopping tips?

    im sorry but like i said earlier just pitch it bro. the whole pack.
  8. 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.
  9. 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.
  10. 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. 👿
  11. 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?
  12. 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.
  13. 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...
  14. 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.
  15. Last week
  16. 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.
  17. Mic Todd

    Hazy IPA dry-hopping tips?

    That's kinda what I did. I did my best to try and halve the packet before I cut it open, then pitched it in the keg after I had stirred the hot wort into the cold water and had topped it off - just like MRB instructs. Then, after I pitched I just folded the packet tightly and clamped it with a small metal kitchen clamp and put it back in the fridge for another batch. I have a can of American Ale that I want to experiment with so I might use the rest for that. Perhaps I will refrain from buying 11g packets in the future or just pitch the whole thing.
  18. Nickfixit

    Hazy IPA dry-hopping tips?

    If I am using half a yeast pack I will use sanitized scissors, but pitch it direct from the packet into the LBK. I distribute the yeast inside and fold the pkt. in half before opening it so I can shake half out. Then I scotch tape it shut, folding the tape over the cut end. I store it in low 60's in my basement. But mostly I just put the whole thing in. If it is a cost thing (e.g. liquid yeast), I think one does better maybe to save the yeast from the LBK for a second batch, or divide it before pitching (put into sterilized jar with sterile water and shake to mix then pitch half the mix.).
  19. JoshR

    Hazy IPA dry-hopping tips?

    I do still like their cucumber sour. Very good, but I hate buying it. lol
  20. D Kristof

    MUG Nationals

    Steve, Doug, congratulations to both of you.
  21. D Kristof

    Hazy IPA dry-hopping tips?

    I clicked "confused" because I was torn between "like" for the first part and "laugh" for the story about Squints.
  22. Mic Todd

    Hazy IPA dry-hopping tips?

    Oh, we know what you mean - we were in Bend when the news was announced they had been 'sold'. But so far anyway, their beers haven't changed - supposedly a legal commitment they were successful in negotiating with the buyer. The moment it does change, in it's recipes or way of brewing it's toast. Descutes Brewery is right across town, still #1 in Central Oregon and they along with Worthy Brewing (also across town) will crush them. They're kinda like a test case in Oregon. Can a big brew house swallow a small and successful craft brewer and have the smarts enough to leave it alone to do its thing? Time will tell -
  23. Cato

    Hazy IPA dry-hopping tips?

    Oy, same thing happened to Devil's Backbone Brewery here in Virginia.
  24. kedogn

    Hazy IPA dry-hopping tips?

    #WhatHeSaid!
  25. JoshR

    Hazy IPA dry-hopping tips?

    Not to offend anyone, but I don't consider 10 Barrel a "craft brewery" because they are owned by AB Inbev and are not eligible for the "Craft Brewed" label from the American Brewers Association. I also wouldn't consider that good competition. They already "lost" when they sold out to ABI.
  26. JoshR

    MUG Nationals

    Congrats to all who placed!! Wish I had entered this year, but with my move, I just didn't have time (it also wouldn't have been fair...lol...). Great job on the saison, @Creeps McLane, it was fantastic and definitely the favorite! 🍻
  27. Mic Todd

    Hazy IPA dry-hopping tips?

    Yeastie Zombies. You guys are amazing....😜
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