Recent content by AlaskaWortChiller

What type / brand / model of pump do you recommend?

Thank you for the great suggestions. I am stirring constantly when the heat is on, however I am sure you are quite right that the liquid below the FB can get overheated even with stirring. I may try some manual recirculation next time although that sounds like it would require an extra set of...

You are thinking correct, that is my setup. I am thinking you are correct. Especially because I did notice some scorching at the bottom of the tun when I was brewing these beers. These are my first step mashes so I ended up using more fire than I intended, because I did not have the infusions...

I am mashing in an 8 gallon polarware kettle with false bottom. It has a brewmometer inserted in the typical setup. I also use an electric meat probe type thermometer which I insert into the top of the mash, it is taking readings about 3-4 inches from the top of the mash. Between the two, I am...

Thanks for your advice, I agree and will probably stay below 154 for now. I am feeling pretty confident about my thermometers, at least enough to put off buying a third for now. I am looking into this as well based on suggestions from this board, particularly the other thread in the...

Thank you for your replies. My mash temp is measured with a brewmometer and an electric meat probe type thermometer. I just checked them both against boiling water and room temperature water and both were within 1 deg. F of each other. That leads me to believe they are fairly accurate, although...

Thank you for your reply. I do agree mashing at 156 is a touch high. I wanted malty, around 1.015-1.018 but over 1.020 is too sweet. Maybe next time I will mash these at 152-154. I have had mixed results with liquid yeast. I do all my american style and light ales with US-05 dry yeast now. I...

I have three ESB style beers currently fermenting - all had starting gravity 1.055-1.058. All used liquid yeast starters. I make up my starters in a flask with 900-1100 mL water and half a cup of pilsner DME. I inoculate the starter and let it go for 18-24 hours before pitching. I swirl it four...

This question originates from a discussion with the guy at the local homebrew store. I had a yeast starter culture of about 1100 mL. I normally pitch my starters into the wort about 18-30 hours after inoculating the starter flask. However due to a house flood the morning after I made my starter...

Just tapped this slightly heavier version last night. This was my first wheat beer and I am very happy with the way it came out. I would send a pic but I still can't seem to post them. The hop flavor is subtle but noticable and the aroma has a hint of tropical fruit. This came out a pale yellow...

Clearing your beer may give it less of a "yeasty" taste. This is more appropriate for some styles than others. I find that particularly when using Wyeast 2565 Kolsch the flavor will benefit from some time in the fridge before drinking. IMO beers that have been cold conditioned a bit often tend...

+1 I can buy all kinds of delicious local, domestic and foreign beers at the store...

Thorson, I think you'd be fine with your 1.082 brew using a single smack pack and a 2 pint starter that is built up over 36-48 hours. This is assuming that your yeast is within 2 or 3 months of the date on the package. If the yeast is older consider using more packs. If you don't want to use...

Dude, I know you aren't active much but if you ever check this thread again, just wanted to say thanks for the recipe. I made an extract version using 3 lbs pilsner DME at the start of the boil and 3 lbs 3 oz pilsner DME at flameout. Steeping grains were 1 lb victory and 0.5 lbs crystal 60. I...

Thanks for all the great suggestions. At first I thought grain crush was my problem but now I am realizing that the more likely culprits are sparge volume and sparge flow rate. I definitely finished my sparge in 20-25 minutes by opening the valves full blast. Next time I will aim for a 60 minute...