Recent content by Acumen

Well the samples I took while bottling had strong alcohol flavors, a quick search shows this can happen from letting yeast sit on trub for extended periods, so it's no shock. I am hoping once its carbonated and cold, it will blend alittle more. P.S. There is yet one more full 5 gallon...

One is a corn lager, the other a red vanilla cream ale. The yeast is from the cream ale, it was originally Irish Ale Wyeast. I pitched some S-23 on the lager and US-05 on the ale during bottling.

Just bottled 2 x 5g carboys which lay forgotten in a dark corner of my basement for almost exactly a year. Think it will turn out ok? I pitched 1/3 packet of new yeast into my bottling bucket both times. As an experiment I took some wort which had been in my fridge (also for a year) and...

If someone out there that has good notes would be willing to try repeating a recipe they have made where they know the OG, can repeat the same crush and only vorlaufed one quart using my method of vorlaufing for 45 minutes, it would put this whole thing to bed. Everyone knows a finer crush...

I have a false bottom that I made from a strainer or flour sifter I found at walbaums. It happened to be the EXACT right diameter to sit snugly in the bottom of my 5 gallon igloo. I have a circular manifold of tubing in on the bottom with 2" from each side and 4" diameter. I put in the...

I am not trying to make some outrageous claims here or anything. I am simply stating what I have found as I thought it would be of interest to people. If there is something wrong with my process, by all means let me know. I am not trying to win some sort of online dick size contest. I am...

Brewhouse, but only 96% now. Again, that number can still be a little off as I did not scientifically measure, a 10lb scale for the grain, tried to get it as close to spot on as I could, then 5 gallons marked off on my carboys, from 1/2 gallon measure cups of water, which I tried to make sure...

Interesting about the calculator. The fermentation tank loss number is what is throwing it off. I am really not sure what that is referring to, but if you put it to 0 then you get the same as if you worked it out simply by hand. With fermentation tank loss at zero I get 96% efficiency from my...

This is where I have gotten my numbers: The Brewer's Recipe Calculator The 18 hour thing is true, I was talking to one of the brewmasters at a festival, don't know what else to tell you. Like I said, I might not have gotten exactly 100%, of course there is always a margin of error. I did...

I really don't think it has affected my wort quality, as was said in the thread it is basically like a HERMS or RIMS system. Total mash/vorlauf/sparge time is still only around 90 minutes. It adds like 15-30 minutes. On bigger beers it saves more in the nature of 5$ per batch, thats coming...

I've racked a beer from under mold as well, and this doesn't look like the mold did at all, the mold was clearly mold. I think it's probably just yeast and fine. It does taste a little off. It's hard to describe, just a little to bitter and maybe a tad sour? But I also used 3# of flaked...

To answer and ask some question from posts. I use a converted 5 gallon cooler with a strainer as a false bottom, then rice hulls under the strainer, then a vinyl tube with slits cut in the bottom as a manifold going to the ballvalve. I am not sure what my exact ratio is, I just add water...

Sorry for the delay, I have been busy and forgot about this thread I started. I did get 100%. No joke. Not a big deal to do either. I did the same process I discribed earlier. Ground on the minimum setting and then I just recirculared the wort for like 45 minutes before sparging...

I got 100% efficiency on my last batch. If I second chanced it there would be literally nothing to extract. Figure out the efficiency you are getting, and then just take that for the second time around as well. If you get 75% efficiency, then you will get an additional 18.75% (0.25 (sugar...

I scooped some out to take a closer look. For scale that is a 3/8 inch tube over an espresso saucer. They are not as scary out of the wort as they are very yeast colored. I don't really perceive them as hairy, but what do I know. WARNING LARGE IMAGE: Lilly Pads out of their natural...