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Your theory is possible. The tube is manufactured for the controller and jetted for propane. It is a furnace controller. i am using a low pressure regulator. I will need to watch in during some tests to see if the phemonma (sp) is visible and predictable. thanks

I have a self design and built HERMS system. as part of the system I have a digital controller together with a furnace type gas controller to manage the temp of water in my HLT. In other words the digital controller act like a thermosat and compares the water temp to my target and if low tells the g...

Thanks for the encouragement to be patient. I don't need to drink it anytime soon, I just wanted to see how it is progressing. Now that the fusils have faded, the sweetness is not so apparent, I guess there is still hope.

So your recommendation is based on signs of a "slight amount of Carbonation"- some visible vapor upon opening and the "reduced sweetness" as being evidence that there is some fermentation continuing. Hence give it more time. Since some of the primary fermentation took place at 80...

I attempted to clone the strong belgian Gulden Draak. I had an OG of 1.096. I used 1388 strong belgian and a yeast cake of 3711 Saison. I wanted it to be somewhat dry so I drove the attenuation hard starting at 70 F and ending at 80 F. My attenuation was 89%. so far so good. This resulted in a 11.5%...

We went to this on Mon. The food was good, but the beer line up was less than spectacular. With two breweries Magic Hat and Pyramid you would expect more variety and quality. The highlights of the night was the new full time offering from BJ's own line up "HopStorm -IPA". It is a nice bala...

It looks like it is on. May 21, Mon, at 7 PM. I believe the cost will be the same as in the past $30 a head. You can call 972-678-4050, option 5 for reservations or get more info.

I hope I see you there.

Based on the good advice here. I poured a glass, reread the judges comments, and restudied my brew session notes. On a second pass in a more reflective mood here is what I found. Recap on judges "hop" comments. Aroma- stale hops, hop aroma low Flavor- Meld of hops to push toward bitterness...

My hop adds are typically at Bittering - 60 or 90 min, Flavor - 15 min, Aroma - 0 or 1 min. The Imperial I also did a 1st Wort hopping, but had not started using this technique at the time the American Stout was brewed. I used fresh(<1 mo) hop pellets.

I am trying to improve my performance to style in competitions. For two of my stouts a common theme was the judges wanted/expected more hoppiness. While both had mid-range IBUs for their style, the comments indicated there was not as much hops both for flavor and aroma for representative of the styl...

I am trying to improve my performance to style in competitions. For two of my stouts a common theme was the judges wanted/expected more hoppiness. While both had mid-range IBUs for their style, the comments indicated there was not as much hops both for flavor and aroma for representative of the styl...

I just returned from CR. While I was there I had an opportunity to sample the local beers. Here are my findings. 1. All the commercial beers are brewed at a single factory in San Jose. Imperial. they produce 4 local brands. 2. The above 4 brands are relatively expensive. $3.00 to $4.00 in most place...

The BJ’s in Allen has had two food/beer pairing events so far. I have attended both. The first featured their beers and the second Sierra Nevada Brewery. For a flat fee of $30 pp. they serve a 4-5 course meal with a beer with each + 1-2 more beers inserted at various places. The food is excellent an...

I rechecked again today with re calibrated final hydrometer and Refract. OG = 1.049 and brix 12.2. Today 1.016 and Brix 6.5. So while they measurements agreed at the beginning of fermentation, they still do not give the same result.

Since my taster is not that good I rely heavily on my measurements. When I read this post I thought "what a good idea". I normally take both a OG and Brix at the start of fermentation. Brix requires a much smaller sample. So I tried this with my most recent batch of beer on my forced ferme...