Last Activity:12-01-2015 6:02 AM
Likes Given: 62
60 Likes on 58 Posts
Posted in thread: Clumpy head? on 10-23-2015 at 10:00 PM
Ever notice how bubbles form in nearly continuous streams from a nucleation site in the glass?
I think these clumps of bubbles just form where the stream meets the surface. Beers that are
more head re...
Posted in thread: Is it possible to miss D-rest opportunity? on 10-09-2015 at 03:18 PM
Some will disagree, but leaving a lager on the primary yeast cake at 68 for 3 weeks once it's
(probably) mostly fermented is harmless. But if there's still time, I'd strongly suggest
tasting it. If th...
Posted in thread: Is it possible to miss D-rest opportunity? on 10-09-2015 at 03:35 AM
You'd be better off doing it before you leave. By the time you get back, the yeast will be
pretty dormant. Common advice is to get 2/3 of the way from OG to FG the do the d-rest. You're
Posted in thread: Blichmann BrewEasy on 10-07-2015 at 01:11 AM
I saw someone recently (in this thread?) claiming their BM sight glass was off.Oh, that was you
:)I don't follow everything you say about how you deduced it's off and what volumes you're
Posted in thread: Blichmann BrewEasy on 10-07-2015 at 12:47 AM
My mash pH has been looking pretty good on my last batches. I use bottled water and manipulate
the minerals to get my pH dialed in exactly how I need it. I understand double crushing won't
get me too ...
Posted in thread: Blichmann BrewEasy on 10-06-2015 at 05:30 PM
Thanks for the feedback. I had my reservations about double crushing. I'm brewing again in 2
weeks, I'll send post photos then.Is a Calcium level over 100 ppm really going to make a huge
Posted in thread: Blichmann BrewEasy on 10-06-2015 at 03:00 PM
I would definitely not double crush with this system. It shouldn't really make much of a
difference in efficiency and makes you much more susceptible to a stuck mash... Which is not
fun in this system...
Posted in thread: Nottingham yeast problem on 09-20-2015 at 03:43 AM
Agree that low temps are generally best for Notty, but you should pitch at lower temps, then as
fermentation is slowing, gradually raise temps. Starting high, then chilling can cause yeast to
slow or ...
Posted in thread: Nottingham yeast problem on 09-20-2015 at 02:21 AM
Your main problem is pitching then chilling by 12F. You surely slowed them down. Let the temp
warm back up a little and give another day or two before repitching.
Posted in thread: "Understanding Efficiency" on Braukaiser on 08-31-2015 at 02:32 PM
I had a very similar problem recently, I believe the answer is the same in your case. for the
info. I had a suspicion this is the explanation for the difference, but it's surprising to me