Last Activity:12-21-2014 6:05 PM
Posted in thread: Lager Fermentation Steps on 02-08-2014 at 01:23 PM
I would not worry about that last tiny bit of attenuation. If you are within .001 of target
that seems great to me. I would not mess with adding more yeast and then having to bring the
temp back up to...
Posted in thread: Mash temp 10* too high for first few minutes? on 07-23-2012 at 05:44 PM
I've had efficiency problems with high OG mashes as well. I've read about at least 2 causes.
The first is that as you increase the amount of grain (while keeping your boil volume the
same), your ratio...
Posted in thread: Maximizing Efficiency when Batch Sparging on 07-02-2012 at 11:55 AM
It does make sense. What you found when you over-sparged (and your end-running gravity was 30),
was that you still had a lot of sugar left in the mash tun by the time you achieved your
Posted in thread: need help on temprature and PH testing on 06-28-2012 at 05:49 PM
Paper strips are generally not very accurate. If the strip is indicating somewhere around 5,
I'd leave it alone. You want to be in the 5 to 5.5 area.Have you ever done this recipe before?
With the sam...
Posted in thread: Portland, Or. water quality on 06-12-2012 at 05:56 PM
To know what to add you should know what you are starting with. Ward labs (www.wardlab.com)
will do a water analysis for $16.50. (their W-6 analysis). Then read John Palmer's "How to
Brew" section on ...
Posted in thread: Krausen drop on 06-12-2012 at 05:46 PM
Yeast do strange things sometimes. I've seen the kreusen drop and yet the fermentation
continued normally (it just didn't look "normal"). Visual indicators like kreusen, air-lock and
yeast movement ca...
Posted in thread: Thoughts on Wyeast 1728 temp change mid fermentation on 06-12-2012 at 05:42 PM
It is definitely preferable to start at a lower temp and allow the temp to rise slowly if
needed. Chilling could cause the fermentation to slow down or stop. I've fermented with this
yeast at 57 degre...
Posted in thread: Stuck Fermentation on 06-11-2012 at 05:11 PM
Has the gravity stopped dropping or is it still moving slowly? What temp are you fermenting
at?What grains did you use and what was your mash temp(s)? That will impact whether 1.022 is a
Posted in thread: Lager Fermentation Question on 06-11-2012 at 05:06 PM
+1 on the Thermopen. It was $95.00, but it's accurate to plus/minus .7 F and it stabilizes
within 3-4 seconds. I can get multiple readings around my mash tun in 30 seconds.
Posted in thread: thoughts/observations/questions on my first Decoction Mash... on 06-07-2012 at 05:44 PM
Kaiser has some good videos on decoction mashing that are very helpful. I think they are in the
sticky at the top of this section.One thing I notice is that Kaiser (and others I've read)