Last Activity:11-26-2015 8:53 PM
Likes Given: 13
40 Likes on 35 Posts
Posted in thread: Recirculate through Autosparge? on 11-08-2015 at 03:00 PM
The only concern I have is if the orifice at the shutoff is small enough to get clogged by a
husk or grain. If its big enough to pass a particle that big, then there shouldn't be a problem
with using ...
Posted in thread: How to increase body to American Pale Ale? on 11-08-2015 at 02:16 PM
This may alter the overall flavor a bit but you could also consider a different yeast. I use a
clean American ale yeast most of the time but have started using Pacman yeast sometimes. The
flavor is ex...
Posted in thread: Manifold slits on 11-02-2015 at 03:33 AM
I have a square with one across the middle. I also put slits in the middle piece. Works like a
champ. It looks like you have the slits down, if so then well played. I think a manifold just
might be be...
Posted in thread: Whirlpool Hops/Hop Stand and Maintaining Temperature on 10-30-2015 at 12:53 AM
I use an immersion chiller and have recirculated through my RIMS setup before to maintain temp.
That is a PITA so I just let it ride, the temp doesn't drop particularly fast so I have had
Posted in thread: Bottle Woe's on 10-30-2015 at 12:41 AM
Maybe he should aid you in the bottling monotony as repentance for his misdeed.
Posted in thread: First All Grain Complete. Does this sound right on 10-26-2015 at 01:00 AM
Your mash temperature is probably the culprit as to why your OG is high...the lower the temp
the more fermentable the wort :mug:This is not totally accurate. A lower mash temp will
Posted in thread: Been Uping my Game and would appreciate some advice on 10-20-2015 at 03:08 AM
Starters. Proper pitching rate is often what separates the "homebrew" taste from beers that
taste pro. You've got the temp under control, go all the way on the yeast front. Aeration is
also very helpf...
Posted in thread: Lower Final Gravity on an IPA on 10-19-2015 at 10:02 PM
It seems obvious to me. If you only mashed for 45 minutes then mash for 60-75 next time. The
added time will allow the beta amalyse To do their thing.
Posted in thread: Question about base malts on 10-19-2015 at 12:22 PM
Also, the mild malt I've used was ashburne (briess) so it may have had higher diastic power
than an English offering. If you use English mild malt you should double check that it will get
the job done...
Posted in thread: Question about base malts on 10-19-2015 at 12:12 PM
I never pushed it. There was enough flavor and body without it. A shorter mash equals a less
attenuative wort and less efficiency. This is in general and some people have their systems
dialed on to wh...