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brian320fo

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04-13-2009

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05-11-2016 1:56 PM

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  • Posted in thread: Efficiency and pH on 11-16-2015 at 10:32 PM
    Nope! What you just described is the System Efficiency. Things like the fineness of the crush,
    the length of the runoff, and the use of a mashout temp step affect system efficiency. I'm more
    inclined ...

  • Posted in thread: Efficiency and pH on 11-16-2015 at 01:17 PM
    Thank you for your replies. It's very much appreciated.

  • Posted in thread: Efficiency and pH on 11-16-2015 at 03:48 AM
    One question I have is: is this extract efficiency or system efficiency? This is mash
    efficiency, which I guess is the same as extract efficiency. This is the amount of sugar
    extracted from the grain ...

  • Posted in thread: Efficiency and pH on 11-15-2015 at 07:46 PM
    No. Efficiency is not impacted much by pH, and the difference in efficiency between 5.2 and
    5.45 wouldn't be at all an issue.The differences in the pH have to do with the amount of
    alkalinity in the w...

  • Posted in thread: Efficiency and pH on 11-15-2015 at 12:32 PM
    I recently started stirring my mash (among other things) and increased my mash efficiency from
    about 75% to about 90%. So I scaled my recipes accordingly. The one thing I noticed though was
    that my pH...

  • Posted in thread: Lager Fermentation Process on 10-31-2015 at 10:26 PM
    Good tips. Why would you not rehydrate in the cooled wort? Just curious.The purpose of
    rehydrating the yeast is to get water to cross through the cell wall and into the cell. Wort
    has a lot of sugar i...

  • Posted in thread: Lager Fermentation Process on 10-31-2015 at 02:41 PM
    +1 on Gavin C's reply.Rehydrate the yeast at 72* and let it sit at that temp for 30 minutes.
    Then cool the yeast in the fridge until it has reached 48* at which time you can pitch it into
    your 48* wor...

  • Posted in thread: Recipes for Water and Oxygen on 04-06-2015 at 12:00 AM
    Both those gentlemen did at one time advocate the addition of lots of alkali and in the form of
    chalk but both are now older and wiser. They still do advocate the use of alkali where it is
    necessary a...

  • Posted in thread: Recipes for Water and Oxygen on 04-05-2015 at 06:25 PM
    I, for one, would like to see some of this research and know who these people are.1)The notion
    that a single ion profile would serve all brewers is specious as not everyone has the same
    tastes. Some w...

  • Posted in thread: Recipes for Water and Oxygen on 04-05-2015 at 03:26 PM
    I would recommend using distilled water then you don't have to worry about the analysis sheet
    and it's actually cheaper (available in 1 gallon jugs at the grocery store). From there build
    your water u...

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