Recent content by Ckarsanac

It was definitely the yeast being in suspension that made it look lighter. I just checked both worts and they are now the same color. The fruit wort is still a little cloudy, but is now closer in color to the other. Cheers!

This is my 3rd all grain brew. Maybe my 10th or so batch overall. I made a 6 gallon batch of single malt (2row) with Willamette hops. (The single malt is more of an experiment.) Without going into times and schedules, in the end I was left with 6 gallons of light golden amber wort. Split...

I just made an AG single malt ale of 2 row and Willamette hops. More of an experiment with only using one type of barley... Anyway, I want to split the 5 gallons and re-rack half of it onto some fruit in a month or 2. I wanted to use either peaches or mangoes. I haven't used either of...

I'm splitting a batch of blonde ale. I'm going to bottle the first 2.5 gallons, then add some blackberry flavoring to the second 2.5 gallons, then bottle. I bought the flavoring from Midwest Brewing Company. I have no idea how much to add. I would only like a hint of blackberry, not have...

Thanks!

Oops... "CARB" not "CARD"... I've been in primary for 1 month with an AG brew. It is still ridiculously cloudy. (Partially due to a poor cold break). The recipe is a single malt, 5 gallon batch using Willamette leafs. I bought some isinglass to use, but then thought, "Will there be enough...

I have read Palmer, and my understanding is that the optimal mash temp (for most grain bills) is around 152-154 F. That is because this is the optimal temperature for the enzymes to make sugar from starch. Right? A lower temperature makes the conversion take longer/not happen at all. A...

... affect my bottle carbonation? I mean, it won't take all of the yeast out of suspension that I can't bottle carb my brew? I don't have a kegging system... yet.

It's still sitting in my glass carboy. I bottle all of my beer. I don't have a keg system. Yet.

What would YOU use as a clarifying agent? I brewed outside and went to turn on my hose to run my copper chiller and, DOH!, it was frozen. So, to go from 200-ish to 70-ish was a rather quick 7 hours... Now it's cloudy. Maybe not all due to the poor chill, but cloudy none the less. Cheers!!

I assume that I only got 37 (1.040 after boil) because the water temperature was too high and didn't allow the enzymes to be able to break down the starch. Right? That's my basic understanding of all grain beer-brewology...

Yeah. No sparge. I've given up on that. One and done for me. Especially since, SWMBO grants me, at most, about 4 hours to complete the task at hand. I didn't add any LME. I'll be drinking this during the warmer spring, so a lighter beer is ok with me.

After boil, SG was 1.04. I'll take it. It's a single malt beer anyway, so I don't have too high expectations. More of a proof of concept beer...

OG was 1.037. Hmmm.... Could have been worse. As long as I can get a FG around 1.01 or so.

What to do... what to do.... Will I get any sugar, or have I cooked most of the enzymes? Beermaster software said strike at 165. I said, "NAH! 13# of grain on a cold 45 degree day..." So, I struck with 9 gallons of 170. I'll follow through and get a OG, but should I wait longer, maybe...