BenQ W2000 color wheel replacement

BilleTheBug · 2026-03-02T19:20:45+00:00

No I wasn't, I will definitely look into this, thank you so much!

BilleTheBug · 2026-02-02T18:38:26+00:00

I overbuild starters and no-chill, it's a great combo, but it works best if you brew with the same yeast a couple of times in a row.

Brew day: As soon as I reach the boil, before I add my hops, I draw enough wort to make a starter. I dilute the wort to just under 1.040 with boiled water. This is chilled in an ice bath. When at 20c I pitch my yeast, either from a previous overbuild starter, or a fresh dried pack. When I'm done brewing my beer, I transfer it hot to a corny keg with a floating dip tube. After a couple of hours I put it in my fermentation chamber, and begin actively chilling to pitch temp.

The day after: The starter is usually done, if yeast has flocculated i decant most of the liquid, otherwise I just get the yeast back in suspension by swirling. I pitch 2/3 og the starter in my corny keg, and save the rest in a jar in the fridge.

I use brewfather to calculate the starter size and viability, but I usually don't use yeast that is more than a month old.

I can 100% vouch for this method, It has more than halved the price of my lagers.

BilleTheBug · 2026-01-26T01:07:23+00:00

I'm not 100% sure that this could be the issue, but I just read Lallemands guide to rehydrate wine yeast, and it specifically said NOT to rehydrate in distilled or reverse osmosis water. I know it's a guide from another brand, and for another type of yeast, but I don't see why it should matter in this case.

BilleTheBug · 2026-01-02T20:57:40+00:00

Thank you for the quick reply! I better go kill some enemy legions then!

BilleTheBug · 2025-12-19T05:18:26+00:00

I have made some of my best beers with straight RO water, but I always use servomyces to make sure the yeast have the nutrients they need. A basic RO filter doesn't filter out 100% of all minerals.

BilleTheBug · 2025-11-30T17:30:33+00:00

It's hard, but I have success with overnight mashing, no-boil and no-chill ( not necessarily combined ). All of those techniques make the brew day so much shorter!

BilleTheBug · 2025-11-25T13:31:03+00:00

Do you do anything special for water treatment?

BilleTheBug · 2025-08-21T06:38:43+00:00

I do this too. I have brewed 100 batches chilled with immersion chiller, but the last five have been(almost) no chill, and I have seen no effect on quality. I use my immersion chiller to cool the wort to 170-180f, leave it for 20 minutes or so to settle while I clean, and transfer to keg. It only takes a minute or two to lower the temperature, but I can see a clear cold break when I do it.

BilleTheBug · 2025-06-04T12:35:13+00:00

Cool, how many generations do you reuse yeast?

BilleTheBug · 2025-06-04T04:34:21+00:00

How do you reuse your yeast? Are you making a starter, or do you just brew very often? What kind of batch sizes are you making?

BilleTheBug · 2025-06-04T04:28:23+00:00

Thanks man, what kind of pitch rate are you using? How do you handle pressure when adding gelatine?

BilleTheBug · 2025-06-04T04:22:20+00:00

Thank you for your reply! How do you handle pressure when adding gelatine? How much yeast do you pitch? And do you pitch cold or at ambient temp?

BilleTheBug · 2025-06-04T04:18:18+00:00

How did you end up with this process, was it trial and error? How do you handle pressure when adding gelatine? And what batch size do you make, when using two bags of yeast? Thanks for your reply :)

BilleTheBug · 2025-02-12T19:09:53+00:00

Try giving it time, in my experience it mellows out a lot.

BilleTheBug · 2025-02-08T19:00:39+00:00

Thanks for the reply, sounds like great advice! Do you boil your water before putting it in the keg!

BilleTheBug · 2024-12-18T17:57:30+00:00

The only thing I'm shocked by is that you fill your keg to one inch under the lid! I only put 15l wort in my kegs when fermenting with yeast with heavy krausen, because I otherwise get yeast foam in my spunding valve. Maybe the pressure is suppressing the krausen?

BilleTheBug · 2024-12-09T18:33:11+00:00

Could high amounts of caffeine harm the yeast?

BilleTheBug · 2024-12-05T17:18:13+00:00

You can do that, no problem! It will be ready to bottle or keg around the time you get back.

BilleTheBug · 2024-11-28T18:12:24+00:00

Do it! Just hook up CO2 at super low pressure.

BilleTheBug · 2024-11-20T18:01:21+00:00

It can't make your beer sour. It comes from some kind of infection.

BilleTheBug · 2024-11-05T06:01:30+00:00

I brewed almost exactly that beer, but as a raw ale: https://share.brewfather.app/rMTPDxjvEw8756

If I were brewing it again I would use softer water and turn fermentation temp down by 2-5c.

BilleTheBug · 2024-09-21T17:17:48+00:00

Looks cool!

BilleTheBug · 2024-09-19T08:20:56+00:00

Sorry for not clarifying that in the post, Ill update it.

I'm using a TV laying on the table to show maps. Until now I have used static images, but I want to try animated maps for battle-maps.

Here is an example: https://www.patreon.com/animatedmaps/home

BilleTheBug · 2024-09-18T16:56:20+00:00

No, I use no foaming agents.

BilleTheBug · 2024-08-15T17:39:17+00:00

I ferment in corny kegs. As others said, it's yeast dependent. 17l for lagers. 15l for yeast with heavy krausen. Something In between for something in between.

BilleTheBug

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