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Posted in thread: The difference between wort and ambient temps on 06-19-2011 at 07:00 PM
Begin at fermentation temps immediately. If you can't chill it down that low, go as low as you
can, pitch yeast, then put it in
Posted in thread: Why is my brew sooo dark? Should be 3.5 SRM instead it's Black... on 06-19-2011 at 01:59 AM
If you replace the Carapils with carafa:1= 14 SRM2= 17 SRM3= 19 SRMUnless this was a smaller
than 5 gallon batch, even carafa wouldn't make it black. Must have had some dark malts left in
the mill, or...
Posted in thread: The difference between wort and ambient temps on 06-18-2011 at 10:04 PM
It's very dependent on the material, size and shape of the fermenter as well as the volume of
liquid, stage of fermentation, level of activity, ambient temp range, size of chamber used for
Posted in thread: High OG on 06-15-2011 at 09:51 PM
Describe your process (details help) and we can help figure out if anything seems out of
Posted in thread: cold crashing tips on 06-13-2011 at 11:51 PM
Cold crashing will have no adverse effect on flavor at all. Also the yeast in suspension
(approx 100,000 cells per mL) will wake back up to carbonate if you instead wanted to bottle
condition. Bottle ...
Posted in thread: Who wants a free Fermenatorô? on 05-31-2011 at 08:52 PM
Posted in thread: US-05 at 75 degrees .... on 05-27-2011 at 06:39 PM
The most important time period in terms of Esther production and other flavors is during the
reproduction phase. This can be from 0-72 hours out. The only way to tell would be in a clear
Posted in thread: Cold crash before bottling? on 05-27-2011 at 02:25 PM
A crystal clear beer (to the naked eye) even after cold crashing still has approximately
100,000 yeast cells per ml. That works out to ~1,892,700,000 cells in 5 gallons.Unless you
lager for an in ordi...
Posted in thread: HOW the hell did I get here!?.... on 05-26-2011 at 10:32 PM
I drank bud select like it was my job 5-6 years ago, but I always had a love for craft brews.
It was just a lot cheaper to drink select, and I felt like it tasted better than the other
Posted in thread: Dough in Temp on 05-26-2011 at 10:15 PM
Why the concern? The point of starting low is to avoid dough balls.Having the mash sit below 90
for a short period of time will cause no harm.