Recent content by Babbage78

Thanks for the replies! I was guessing that the most important factor was probably the mash time seeing as I usually mash for 60 mins, but I have mashed for 90 mins before and didn't see such an increase. It's also good to know about the bigger batch efficiency. I'm going to see if I can...

Yesterday I brewed my first ever 10 gallon batch. I decided to make a cream ale just to keep it light and because I didn't really know how much grain and water my 10 gallon cooler mash-tun could handle. Here are the grains i used: 10 lbs golden promise 7 lbs six-row 2 lbs flaked corn and a...

So i now realize that my really high attenuation came from mashing at 151 F and adding 3/4 lb of sugar. Next time I'm gonna try mashing at 153 F and skip the sugar addition. Opinions?

Thanks for the quick reply! Btw, this was my first time using US-05 and am very surprised by how well it attenuated. The IPA ended at 1.008, which I calculated as being almost 87% attenuation! Is this normal for US-05? I mashed at 151 F for 60 mins and have only ever experienced this kind of...

Okay so a few days ago I brewed an IPA that ended up with an OG of 1.066 but changed to an OG of 1.064 after I had pitched a yeast starter. My question is whether I should use 1.066 or 1.064 as my starting OG when I try to solve for my beers abv? Thank you!

Alot of people have also mentioned that maybe my oxygenation was too low, and perhaps it might have been? I usually oxygenate by placing a diffusion stone connected to a small O2 tank and letting it run in the wort for 1:15. Is that good enough, too much, too little? I'd love to hear peoples...

Yeah I did notice that the starter did seem fairly inactive compared to my previous starters but the cell count seemed to increase appropriately so i pitched it hoping that it would pull through.

Okay so after waiting almost 72 hours with no yeast activity I admitted defeat and decided to pitch a packet of US-05, there were signs of activity about 5 hours later and is now fermenting very strongly. This was my first experience with a dead yeast vial. Last time I used WLP090 I also...

I dont quite do an open fermentation, even though ive wanted to for some time now. Instead i run a thermowell through the drilled portion of my fermenter's lid for better temperature control and leave the lid on but not closed down for pressure to escape. I've made around 10 brews this way, and...

I made a starter, should have been around 350 billion cells pitched in. I guess I'll just be patient and try to relax lol

Brewed up an IPA with Ahtanum, Centennial, and Colombus hops. Also adjusted the mineral content and PH of my water for the first time, I'm hoping it really lets the hops shine through more than my previous batches.

Last night i finished brewing up an IPA, I oxygenated and pitched some WLP090 San Diego Super yeast and set my temp range on my johnson thermostat to 68 with a differential of 2 degrees. This morning I woke to find that the wort had cooled down to about 62, maybe even colder through the night...

Yep, I used to work at Gordon Biersch on Brickell Ave and that's exactly how they stored and served their beer. They had several pressurized bright tanks in a cooler with lines that ran directly to taps at the bar.

Yeah...the only logical factor I keep coming to is that the crush wasn't right. I guess there goes my business from that LHBS until I buy a grain mill =/

preboil volume was substantially larger than I am accustomed to, but I boiled to a point where it measured to my norm (I have a jimmy-rigged measuring stick). For some reason my mash seemed to drain much more efficiently than it normally does this time around.