Last Activity:09-01-2015 9:19 PM
Age:63 years old
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487 Likes on 357 Posts
Posted in thread: Mash out / sparging on 08-31-2015 at 03:49 PM
You are correct... when batch sparging.My reply was in response to a question on mashout when
continuous sparging, in which case the short rest at elevated temperatures blah blah blah (you
know the re...
Posted in thread: Mash out / sparging on 08-31-2015 at 02:58 PM
Again, it was pretty well addressed in the OP with just a few adjustments to the order. Here,
read again:No benefit to letting the sparge water sit. Just stir it in, vorlauf, and run off.
Posted in thread: Mash out / sparging on 08-31-2015 at 02:56 PM
Would this depend on the amount of head space in the mash tun? I haven't had any problems with
temperature drops in my mash tun, so I'm curious if this is something I should be doing.If
you're batch s...
Posted in thread: Mash out / sparging on 08-31-2015 at 02:55 PM
Thanks mate, but wondering why the heck Denny's not updating as he should know a lot of brewers
are visiting his site??? :mad:Because I've been too freakin busy writing books and travelling
Posted in thread: 1214 for a saison on 08-23-2015 at 04:35 PM
Does your LHBS carry 3724 or 3726? Those are my favorite saisons strains, and will give you a
much more complex farmhouse profile than Belle Saison. Like others have said 1214 will not get
you where y...
Posted in thread: yeast efficiency? on 08-22-2015 at 07:04 PM
I use BeerSmith and since I started crushing my own grain I am hitting the estimated OG at 80%
efficiency. Where I am pretty far off is with the FG. My last batch the estimated FG was 1.010,
but it me...
Posted in thread: 1214 for a saison on 08-22-2015 at 07:02 PM
I'm fermenting a saison at the moment using Belle Saison by Lallemand, and plan to make an
almost identical brew using 1214 Abbey. I'm curious about fermenting it on the warm side. Will
it give me the...
Posted in thread: Trying to understand all grain batch sparging on 08-16-2015 at 05:30 PM
So beer smith tells me my OG should have been 1.043, how is that possible? How does it go up
after the boil? It goes up after boil becasue you boil off water, but not sugar, so the wort is
Posted in thread: Trying to understand all grain batch sparging on 08-15-2015 at 04:43 PM
Iodine will tell you if starch is present, but starch conversion to sugar is only part of what
we're trying to accomplish. As alpha amylase converts starch to sugar, beta begins breaking the
Posted in thread: Trying to understand all grain batch sparging on 08-15-2015 at 04:42 PM
I haven't seen this critique of the iodine test before... Have you written on it elsewhere or
have other recommended reading? If not, at the risk of being declared off-topic ;), care to