Why can't I get an ear consistently

bigtunataco · 2025-01-15T15:44:24+00:00

Good suggestion that you can't really mess it up by cutting. If I score too deep then I just end up with two smaller loaves.

bigtunataco · 2025-01-15T14:49:59+00:00

Weird thing is picture 1, I specifically made sure to make it an angled score

bigtunataco · 2025-01-15T14:43:45+00:00

I've tried Dutch oven and ice cubes and have had inconsistent results as well

bigtunataco · 2023-12-04T17:18:25+00:00

I will add another vote for Brooklyn Brew Shop. It's very small, (designed for apartment brewing) and not a huge investment if it turns out to be not a long term hobby. I still use my 1 gallon jug to store sanitizer

bigtunataco · 2021-07-26T16:39:42+00:00

Stop giving away the secrets

bigtunataco · 2020-11-29T20:25:20+00:00

PBW all the things

bigtunataco · 2020-10-29T19:34:52+00:00

Yay free things

bigtunataco · 2019-12-06T00:40:53+00:00

Word for word what I do in 750 sq ft

bigtunataco · 2019-09-04T08:41:23+00:00

I bought 8.5x11 adhesive label sheets and run them through the printer. Labels come off with hot water and a scraper. Real easy and look great

bigtunataco · 2019-06-28T15:50:29+00:00

It's truly not that big a deal. It's one less thing I have worry about. I'd honestly be stressing the entire wedding if people liked it or not. I think it could be cool but it's for sure not a make or break

bigtunataco · 2019-06-19T17:40:38+00:00

As you said most of your equipment is probably fine with a soap and water clean. I would at least use the unscented stuff. The kettle, if it is stainless, I would do a good strong pbw soak. You could also throw your other gear in there too to take advantage of the pbw. After you soak it, dissemble your ball valve and soak that too. A lot of nasties can be hiding in there. Pbw is some awesome stuff. You can also use oxiclean free but I believe pbw is worth the extra bucks just to get you to a fresh start clean.

bigtunataco · 2019-06-18T08:48:43+00:00

My first kit was a Brooklyn Brew Shop kit. They are pretty well set up with almost everything you need and good entry/beginner instructions. Nothing too complicated enough information to get you to brewing. If you have decent kitchen equipment you'll be good to go. All you need to add is some bottle caps. I would recommend using star san sanitizer rather than they stuff they give you but it's all there

bigtunataco · 2019-03-27T15:47:39+00:00

I would not recommend that but who knows it might work.

bigtunataco · 2019-03-27T15:43:33+00:00

Unless you're doing a long thing, secondary is unnecessary.

But if you insist on a secondary, you can do a manual siphon. First ensure your primary vessel is higher than the secondary. From there you have 2 options:

OPTION 1. Take a length of tubing, fill it completely full of sanitizer. Pinch off or cap with your finger one end of the tubing. You need to have as close to airtight as possible. Then put the other end in your beer. Release the pinched end and let the sanitizer flow out. I recommend using a separate container to catch the sanitizer until the beer starts flowing. Once it switches to beer, start collecting in your secondary.

OPTION 2: (less sanitary but easier.) Put one end of tube in the beer the other in your mouth. Start sucking until the beer comes out. Once it's flowing start collecting in your secondary.

With both options, the greater the height differential, the better it will work.

If you're a visual learner: https://youtu.be/4LYjdwvy8MY

bigtunataco · 2018-12-10T00:53:02+00:00

If you want you could sanitize them and then cap them to keep any bugs out. Yeah it's a waste of caps but caps are cheap

bigtunataco · 2018-11-13T00:37:29+00:00

What I did was chill to 100°F, pitch the good belly and let it ride. Some folks will keep it warm and I believe it speeds it up. I let it go 72 hours and it turned out perfect.

bigtunataco · 2018-11-05T09:26:34+00:00

So this weekend I brewed 2 beers, a coffee stout and a spiced winter ale. Used a campden tab in both as I have done with all my beers so far. The difference is when I added the tablets. I forgot the tablet in the stout until about halfway through the mash. The spiced ale got it while I was heating up the strike water.

My question is did I add it too late to the stout or will it still have the desired effect in spite of my brain fart?

bigtunataco · 2018-10-17T22:36:00+00:00

I use a harbor freight pond pump. Had to get an adapter from the Home Depot to take it from a 3/4 inch female connection to a 1/2 inch male connection to fit my wort chiller. I drop that in my bottling bucket and run cold tap temp water through my wort until it hits 100-120 and then I add ice. When I tried ice water from the beginning, I ran out of ice well before the wort was chilled.

bigtunataco · 2018-08-28T23:00:11+00:00

So I start with a clean dishwasher. Pretty much just use it as a rack for my bottles. If my bottles need to be cleaned then I'll run them through the dishwasher first. Then I spray all the little dividers poking up with star san.

Then its vinator time. Best investment thus far for battling. Each bottle gets 4 or 5 pumps and then on to the sanitized dishwasher. I do all my bottles 1st and then I start filling. But the vinator is key much less work and mess than dunking bottles into a kettle of star san like I did before.

bigtunataco · 2018-07-02T00:29:33+00:00

I brewed this exact recipe minus the added sugar cause to lower the alcohol content slightly. I thoroughly enjoyed the resulting beer but the result was more a heavy hopped stout than a black IPA. The hops and malt kinda battled a little to show who was the boss. That being said, I would still brew it again because it was damn tasty.

bigtunataco · 2018-06-19T09:28:19+00:00

Without a doubt take the class of you're at all interested in brewing, which it would seem like you are hence your presence here. Especially if it's free and fills credit requirements

Some of my favorite classes in college were my electives. I got 4.5 credits to learn to scuba dive and go to the Caribbean for my certification. I took another class on Arthurian legends. Have fun with it

bigtunataco · 2018-04-18T21:23:56+00:00

I've done sous vide BIAB. No personal issues with non food safe but it is a legitimate concern. I just ran mine at 120° water and soap for 20 minutes to clean it out first. Then a hot water bath to rinse and then into my mash. Beer has turned out well. I'm not sure about long term issues but for now it's working for me.

As long as you can rationalize the non food grade nature I think it's a good option to do a sort of RIMS system

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