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hilkertj

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About hilkertj

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    Brewmaster in Training
  1. "Kealia" post=323821 said:Very nice, the only thing I would recommend (and it is by no means required) is to loosen the foil on the flask while on the stirplate. You'll allow more oxygen to be pulled into the vortex which helps during cell reproduction. Kealia - thanks for the tip about the foil. That makes sense what you said about letting in the O2. I definitely used Star San on the foil though, to make sure no bad stuff got in there by way of the foil.
  2. "electricworm" post=323850 said:Very nice! "hilkertj" post=323743 said:My DIY Stir Plate - Ugly, but functional... I love this picture.. It looks like my work are including the bottle/ wine opener.. This has been on my DIY list of to-do's What size of neodymium magnets did you use? I might just go searching for them in my parts box.. You can post an ebay link if possible ~worm worm - here is the link for the magnets that I purchased. The are ridiculously strong. N35 Block Rare Earth Magnets
  3. Guys - thanks for your feedback and questions. Manowarfan1 - to answer your question, I'm definitely not skilled. I just like to tinker with gadgets. OikoEco - I followed a YouTube video by user: "weirdbeer" and the video was entitled, "Fo's $15 Stir Plate Build - How To Make A Solderless Stir Plate" Beer-lord - thanks for the tip on the fermcaps! I will definitely get some of those. Here is the breakdown of supplies: [ul] [li]2" inch stir bar from ebay - $4 (free shipping from China)[/li] [li]project box from RadioShack - $7[/li] [li]rare earth magnets (5) from ebay - $4 (free shipping from China)[/li] [li]4" computer fan from Micro Center - $2[/li] [li]PCI computer fan speed controller from ebay - $4[/li] [li]2" screws from Lowes - $1.50[/li] [/ul]
  4. About a month and a half ago there was some talk about stir plates that inspired me to research making my own. I bought the pieces (estimate about $20). Additionally, I asked for a yeast starter kit for Christmas, which contained a 2000 ml flask, half a pound of DME and some yeast nutrient. I waited/procrastinated on the build until it was the eve of my brew day (this past weekend). I scrambled to get it together, and the results weren't pretty, but they were effective. Add the fact that the starter instructions stated to do the boil on LOW, to which I didn't follow them exactly... Yeast Starter - The Boil by Gville Homebrewer Boil Over Aftermath (I've been banned from kitchen DME boils from this point forward)... Yeast Starter - Aftermath by Gville Homebrewer My DIY Stir Plate - Ugly, but functional... DIY Stir Plate by Gville Homebrewer
  5. concur. "RickBeer" post=317252 said:I don't know why you would sanitize bottles that aren't being used right away. Wash them good, put them away. When bottling day comes, sanitize and use them. Then you're using the same bottling day sanitizer too.
  6. I have to ask you what you're going for in the dry hop - aroma? If so, what kind of aroma - citrus, floral, spice? ....your answers will affect what hops you should use. Also, I'm doing a Bourbon Dubbel now, and I 'm using only Styrian hops, since they are true to the style.
  7. ARme - welcome to home brewing and to the BORG. We have collectively tried to plan some meet ups recently, but the holidays were hanging over us. I think that in the next month or so we will arrange something and you will be included. Glad to have another local! John
  8. Results are in - first pour on Christmas day...just tapped the PB Porter! PB Porter PB Porter 1st pour IMAG0231-1
  9. Welcome, and congratulations on your first batch! + 1 on FedoraDave's catch about your hydrometer reading. Wort to water - tis the season. Next, it's water to wine! :lumberjack:
  10. DS - way to go. Great choice on the nut brown too. I did my first BIAB with a nut brown. It turned out fantastic, by my OG was lower than I had anticipated. Good call on the extending the mash in time. I encountered a similar situation, due to my LHBS having a grinder malfunction on my grains. It seemed like only half were really cracked open, so my efficiency was around 65-68% (sound familiar?) Anyway, mine turned out to be a great session beer - low ABV, but great body. I agree with FrozenInTime - get a grinder if you can. It's all part of the fun. :chug:
  11. losman26, I'm not sure about washing the yeast and repitching it, but depending on where you are in your fermentation (take measurements with your hydrometer) you can try repitching more yeast. If fermentation stops near the beginning or middle of fermentation, you can pitch another full dose of yeast. If the fermentation stops near the end, try pitching a smaller amount of yeast - about a pint of yeast as a starter. You can a lso try adding yeast nutrient to be sure the yeast is healthy. Another "trick" is to krausen the beer by adding some beer that is in the high krausen stage of fermentation (36-48 hours after pitching for most beers). The rule for krausening is to add 10% of the fermenter volume or 0.1 part krausen to 1 part beer. I got this info from BYO magazine. John
  12. Sounds like it works for you. Gravity is good. For my 5 gallon AG batches, I've been pouring my wort into my 6 gallon bucket, and then giving it a good stir before pitching the yeast. I'm planning on using a diffusion stone / O2 set up for the new year.
  13. "Joechianti" post=306212 said: "hilkertj" post=306210 said:Joe - personally (perhaps fortunately) I like my "gluten". Regarding your second go-around and your malting statement, there is a great article in BYO magazine on malting your own grains (Jan/Feb 13 issue). It is surprisingly easier than I thought and less time consuming and room required than I had supposed. If you'd like a copy of it, I can scan it and email it to you. John John, That would be great. I'll PM you my email address. Thanks! Joe Joe - got your PM. Check your email for the article. I'm actually contemplating doing my own malting after reading the article. Great timing on your post.. :cheers:
  14. Joe - personally (perhaps fortunately) I like my "gluten". Regarding your second go-around and your malting statement, there is a great article in BYO magazine on malting your own grains (Jan/Feb 13 issue). It is surprisingly easier than I thought and less time consuming and room required than I had supposed. If you'd like a copy of it, I can scan it and email it to you. John
  15. Brian - It sounds awesome. Way to go. :drinking:
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