Last Activity:05-01-2016 3:25 AM
Likes Given: 112
126 Likes on 96 Posts
Posted in thread: Toying with no secondary on 05-01-2016 at 03:25 AM
So how many are using a bottling bucket for primary fermentation? I am leaning to that and if
the first bottle or two has to much yeast oh well... I use a hop bag so no hop debris to speak
of.I don't ...
Posted in thread: Pros and Cons of BIAB on 05-01-2016 at 03:13 AM
Finer crush = greater surface area. A very coarse crush takes longer to gelatinize and for the
water to penetrate and for conversion to take place.A fine crush, allows for faster
conversion.If you hav...
Posted in thread: Toying with no secondary on 04-30-2016 at 03:30 AM
I only use a secondary when using fruit puree.I now cold crash and dry hop in the primary.
Posted in thread: Pros and Cons of BIAB on 04-30-2016 at 03:26 AM
It's not a theory, it's scientific fact. The tighter the crush, the smaller the grains, and the
faster the conversion.Thus it's possible to have faster and more complete conversion that you
Posted in thread: Pros and Cons of BIAB on 04-26-2016 at 07:58 PM
Yup, it can happen. Smaller particle, with more surface area, can convert faster. Thus Beta
Amylase acting on small particles in a hot mash (156+) may have time to convert, while large
particles wont ...
Posted in thread: Pros and Cons of BIAB on 04-26-2016 at 07:57 PM
What you say is exactly my point. With small grains (i.e. a tight crush) there is more surface
area and thus conversion can happen faster.If you don't want that, because you are mashing hot,
you may s...
Posted in thread: Pros and Cons of BIAB on 04-18-2016 at 04:03 PM
A Con of BIAB is with a tight crush, you can get conversion very quickly. If your recipe calls
for a hot mash (and a less fermentable wort), like 156, you may get a more fermentable wort
than you expe...
Posted in thread: Pros and Cons of BIAB on 04-18-2016 at 03:59 PM
One thing I've struggled with in BIAB is cloudy beer. If I use a finer crush, I get cloudier
beer. If I don't, I get less efficiency. I've had moderate success with cold crashing/Gelatin
fining, but i...
Posted in thread: day 2 Boil?? on 04-12-2016 at 12:27 PM
Never heard of it but I don't see why it wouldn't work. You are boiling for an hour, so the
bacteria won't survive anyway.It's not the bacteria, it's their by produce, like lactic acid
that you want t...
Posted in thread: Aerating a big beer on 03-20-2016 at 04:17 PM
I guess maybe I don't fully understand. Would gently stirring with a spoon get enough O2 back
into the beer to be worthwhile?Gently stirring will get the CO2 out.Then you have to vigorously
shake the ...