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10-15-2011

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11-07-2013 3:23 PM

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  • Posted in thread: Speidel Braumeister (brewmaster) on 11-28-2012 at 08:52 PM
    @ BatfinkWhat was the weight of each charge of grains? Did you mix all the grains and then
    divide it into 3 equal parts or did you leave the specialty grains to the last mash, mashing
    the pale grains ...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-27-2012 at 07:14 PM
    Just bottled my triple mashed Imperial Stout the other day. OG on this bad boy was 1.141 and
    the wlp090 got it down to 1.040. Had it sitting on 160 grams of Jack Daniel's wood smoking
    chips for two we...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-23-2012 at 11:53 PM
    I hit 85-90 % efficiency with my typical 4.5-5.5 kg grain bill, using 26 litres water to mash
    and 6 litres to rinse, but I do need to work hard for that efficiency:Have you checked your
    gravity before...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-21-2012 at 09:22 AM
    In a 60 minute gentle rolling boil I gain 4 points.I gained 9 points in my previous brew with a
    60 min boil. My pre boil gravity was 1.036 and OG 1.045. That's an increase of 20%, and with a
    90 min bo...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-17-2012 at 08:38 AM
    I do a 90 minute boil and my post boil volume is right on but my OG is about 10 -15 points
    low, in fact today it was exactly the same gravity as the pre-boil gravity! That seems
    impossible. The only ...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-05-2012 at 09:24 PM
    Let's see how my brew day goes and if manage to hit my pre boil gravity 1.117. Cut down the
    malt bill a bit because my refractometer scale only goes to 1.120 and I would at least like to
    have an idea ...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-03-2012 at 07:02 PM
    That seems like a good game plan! Brew on and let us know how it goes :)Let's see how my brew
    day goes and if manage to hit my pre boil gravity 1.117. Cut down the malt bill a bit because
    my refractom...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-03-2012 at 05:37 PM
    You can dough in at 60C with no problem or alternatively top up your wort of the first mash
    with cold water.I had a little brain fart there. At first I was going to program the mash
    schedule as follow...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-03-2012 at 01:33 PM
    I really depends on what your a brewing being a RIS it can get a little more astringent, other
    styles color basicly and potencially astringency depending on your grain billYes that makes
    sense.Another...

  • Posted in thread: Speidel Braumeister (brewmaster) on 11-03-2012 at 11:49 AM
    Didnīt double mash yet but i will put my specialty malts in the last mash not the first.Is
    there a reason why you would put the speciality malts in the second mash?

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