Recent content by Andromedus

First four hours it was about 70 ambient, then it was 62 degrees ambient for the next eight, probably warmer in the wort since it was VERY active. I then submerged both carboys in ice baths for about four days, and monitored the ice bath temp at anywhere from 60-65, aiming for 62. After that I...

I had the same thing happen with a WYeast 3068 Hefeweizen nine days ago. The foam plugged up the one-way valve, which caused a pressure buildup. I was using a glass carboy, the top blew off so violently that the valve broke into two pieces when it hit the ceiling and the rubber stopper flew...

Ahhh, thank you for the assurance. I will bide my time and hope that the conditioning improves the flavor/complexity. Thank you!

Brewed an all-grain hefeweizen (first ever brew) about ten days ago. The specific gravity is reading 1.010 (off a 1.044 initial) and I'm confident it's basically done fermenting. While testing the specific gravity, I got curious and tasted the batch (actually two 5 gallon batches, identical...

Oops! I had the wrong mash water volume. I'm using 20 lbs of grain, so I'm assuming at a water/grain ratio of 2 quarts/lb, that would be about 40 quarts, or 10 gallons. I've bumped this up to 11 gallons. My target wort is 10 gallons final product. This gives me an estimated room temp Ph of...

I could be inputting something wrong, but right now without the CaCl addition, Brun is telling me my Mash Ph at room temp will be 4.8. Is that impossible?

Ok, so CaCl only, that I understand. What levels should I boost them to? Right now Brun Water is telling me that my room temperature Mash Ph will be 4.8 if I use my existing water.

Hello! I'm brewing my first all grain batch this Sunday, really hoping for some advice on my water profile. My source water is: Ca: 13 Mg: 7 SO4: 27 Na: 0 Cl: 21 HCO3: 25 I've read everything I can find on a preferred profile for a Germen Hefe (think Franziskaner, or even Live Oak...