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08-15-2011, 02:41 PM
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#101
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Feedback Score: 0 reviews
Join Date: Apr 2009
Location: ID
Posts: 246
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Haha that is weird. Whats crazy is that I had all my grain measured out and put in my grinder, when somehow the small table it is on tipped over, spilling my grain all over the floor. Luckily my floor was clean, and I swept up most of it, but probably .2 of a pound was missing or went under stuff. Still got 1.070  |
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08-15-2011, 07:06 PM
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#102
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Feedback Score: 0 reviews
Join Date: Nov 2010
Location: Tampa
Posts: 266
Liked 1 Times on 1 Posts
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yep. I lost a little bit dumping the entire mash into a bucket to try to open up the weave on my braid. Still hit 1.070. I have no idea how. Like I said, I expected it to be way under. Who knows. Stars must have been in alignment.
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08-27-2011, 11:09 PM
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#103
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Feedback Score: 0 reviews
Join Date: Dec 2009
Location: Lyons
Posts: 94
Liked 3 Times on 3 Posts
Likes Given: 1
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I just picked some fresh cascades. I have 3 pounds of it. Going to brew a batch of this with some and dry the rest. What do you all suggest? Use the fresh at 5x amounts for both the 15 and 5 min additions? Or just the 5?
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08-28-2011, 07:51 PM
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#104
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Feedback Score: 0 reviews
Join Date: Jun 2011
Location: Strum
Posts: 237
Liked 67 Times on 43 Posts
Likes Given: 33
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Boiling this as I type. Had trouble with my first runoff again. Once I have problems, then the liquid starts to cool, which makes it run slower, which ends up cooling the mash more, which makes it run slower, ad infinitum. Once I added the hot sparge water things loosened up, but I am afraid I will end up with a ton of trub in the bottom of the fermenter again. But it turned out good last time, so I am not too worried. When fermentation is complete I am going to dry hopagain, this time with an ounce of both centennial and cascade. Great stuff.
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08-28-2011, 10:28 PM
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#105
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Feedback Score: 0 reviews
Join Date: Jun 2011
Location: Strum
Posts: 237
Liked 67 Times on 43 Posts
Likes Given: 33
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I ended up with an OG of 1.078. I think a little too vigorous a boil. Added a gallon of water when I pitched the yeast, the carboy looked at about the right level. I need to get my equipment calibrated.
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09-26-2011, 12:03 AM
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#106
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Feedback Score: 0 reviews
Join Date: Aug 2008
Posts: 221
Likes Given: 2
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i pitched this on to a cake from a 1.040 beer, and added 1 packet of dry yeast sine my OG came in over 1.070. it went crazy in 4 hours, but it pooped out. I had 1.018 on 9/20 and i am at 1.016 today. i am rousing the yeast, but I think i am suffering a bit from premature fermentation....never tried the beano trick, wondering if I should now or at least rack to a secondary to prevent autolysis off flavors...
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09-26-2011, 12:23 PM
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#107
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Feedback Score: 0 reviews
Join Date: May 2010
Location: Cincy, OH
Posts: 609
Liked 15 Times on 15 Posts
Likes Given: 1
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it might be done - you're pushing 80% attenuation right now going from 1.070+ down to 1.016
__________________
"Brewers make wort, yeast make beer."
"Brewing beer is neither complicated nor expensive. It's the responsibility of the brewer to make it as complicated and expensive as their spouse & budget will allow."
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11-02-2011, 02:15 PM
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#108
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Senior Member
Feedback Score: 0 reviews
Join Date: Sep 2009
Location: Macungie, Pa
Posts: 1,540
Liked 93 Times on 59 Posts
Likes Given: 35
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Ed - What type of efficiency is this recipe built for? Sorry if I missed it somewhere.
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11-02-2011, 07:14 PM
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#109
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Feedback Score: 0 reviews
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,958
Liked 176 Times on 102 Posts
Likes Given: 7
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All my recipes are rated at 75% efficiency. It's strange how some of the bold items have disappeared from my recipes.
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11-12-2011, 06:34 AM
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#110
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Feedback Score: 0 reviews
Join Date: Nov 2011
Location: Seattle
Posts: 1
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Mighty fine Beer!! Thank you.
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