Yes to Mario! Ya its not a typical setup. But I used parts I had lying around, and the freezer was free. So the only investment was the stuff for the tap and the inkbird. Also, when I went to buy the inkbird (usually $35) amazon had a flash sale. If I bought it in the next 15mins it said, it was...

Seems to be doing fine without a fan. But the real test will be this Florida heat.

Its still a work in progress. But, I dont see myself doing much more to it for awhile. Because, I am testing out an intertap faucet with the duotight flow control ball lock fitting. So far it seems to be pouring great. Line distance is only about 3 feet. Which is great not having 9 foot of line...

So an update on my cream ale. Originally I used 3 grade A beans from madagascar. Secondary on them for 7 day. No vanilla flavor. So I removed them and added 5 Grade B beans (Tahitian). After 1 day the beans were noticable. Prol great for most people. The 2nd day it was perfect for me. A strong...

True, but I am shooting for an IPA lol

Thank you! So I adjusted the bill and removed the red x, just added it back to the 2row. The srm only dropped a half point. Im gonna guess with the q pound of raspberries and 6.5 ounce hibiscus it wont be needed. Thank you for your help.

Ya that link didnt work.

Thanks for the feedback. Now you all have me thinking about skipping the Red X. But I ask why you guys say that?

So you are saying you just add your salts to the mash and thats it? If so, does the calculator base the salt additions for the mash only or the whole volume in total? Thanks

Yup, I've thought about that as well. Go slow, don't want them dough balls. I imagine it still wouldn't matter much in the end?

It tells you the difference between calcium chloride anhydrate and dihydrate. I think you click the question mark next to it? Its been awhile. But also it tells you the ions and how many, which is usefull. But I agree it would be much simpler if it was prebuild in and just spit out some number...

For my vannila cream ale. In 6 1/2 days with it sitting on the vanilla beans. The reciepe only called for 5 days. I still dont taste them. So i went ahead a cold crashed. I will transfer to keg tomorrow and taste sample. Maybe mixing the beer up during kegging will bring the flavors out...

Yes beet root powder would be a good substitute indeed. But, how do you get the perception of hibiscus? If you were to want that perception. Also, Im using hibiscus because I live in Fl and grow them in my yard. So I thought it would be a fun experiment. Thank you for your advise! Cheers

Im not trying to cut the time down. I am ok with a 1 hour mash. My question was if we over shot our mash temp by 5 degrees, doughed in, and waited for it to fall to the desired temp before sealing it up. And assuming that step took 15mins. Wouldn't we have effectively done 80% of our conversion...

Nah, I mash for 1 hour. I'm just saying about 80% is converted in 15-20mins. Gotta mash longer for that efficiency and gelatinization.

I guess it would be nice to see an experiment - a mash brought up to temp quickly and controlled evenly(prol electric) vs. the traditional home brewers way of 10 gallon cooler. Has brulosophy done this? Yes I am right there with you on that!

I would like some feedback on a recipe I have been working on. My intentions are to brew a vibrant red ipa. It should lean more towards the bitter side than the malt, but not be a west coast. Maybe around 60 IBUs. Also, the flavors should be floral and slightly(ever so slightly) fruity. Hints...

I want to open a discussion on a topic I have been thinking about lately. Trust me I know I am over thinking this... its what I do. Since research has proven that most modern grains are at least 80% converted in the first 15-20mins. And brewers that use the method of adding higher strike water...

Furthest tap, maybe 20 inches