Recent content by cantrell00

Does anyone have a copy of the diagram for the following? I need a 30 amp, two element, two PID, 2 pump.

I asked them while I was visiting them in Ashville. It is also fermented open up to 70% of it's attenuation.

They mash that beer @ 157 FYI.

For those that asked, yes - ferm chamber. I'll get some pictures.

I dunno man. Maybe it was isomerization of the late additions but mine was bitter as all hell. Maybe cut the bittering ibu's to 50-60.

Gotcha... I think the character of the English Crystal and the high mash rest are what makes this beer unique. Particularly for an ipa.

89% pale, 11% English Crystal. I'd recommend fawcett in my experience.

I think the IBU from the buttering charge is WAY too high.

I honestly don't understand the variables well enough to answer that but I do agree that boiling the thickest part of the mash is what makes the beer distinctive.

Keeping the bottle under pressure with the stopper keeps helps to keep the CO2 in suspension.

I did something similar to you, going from protein rest to alpha & then beta sacc rest. I ended up with the thin mash resting for 60 @ 140 & 60 @ 152. Pulled the thin mash liquid for mash out. Youre right. By the time I had pulled the decoction & boiled it, each thin mash rest ended...

Brewed 11 gallons Saturday with an enhanced double decoction.

Enhanced double decoction Oktoberfest.

1.045 is fine assuming an OG of around 1.130

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