Recent content by Coolmac

The coopers tabs I used a while back were 2 tabs per 750ml (just over 25oz). So it seems despite the lack of carbonation so far, you may get a lot more than you hoped for eventually.

I regularly mash 6kg in a 18 liter mash tun (which is pretty close to that). I drop to 2.3l/kg (1.1qt/lbs I believe). Lots of sparging required...

http://www.countybeermakers.org.uk/oldbeers/oldbeers.htm

Where I live the water is very soft as well, and when doing dark beers I either put chalk in the mash and/or bicarbonate of soda in the initial strike water. The chalk requires a bit of mixing, so perhaps when you have added that, you hadn't mixed well enough? When determining a water profile...

At that point you may as well do something lighter and then pitch the maibock onto the yeast cake!

If you want to drive home just how important stirring/agitation is, feel the temperature of the water coming out of the cooler after a few minutes of not stirring. Then stir and feel the water again.

If you dump straight onto the yeast cake they are unlikely to come out tasting identical since the quantity of yeast pitched does affect the flavour. Rather wash the yeast and put the correct amount back into the 2nd batch. That said, I have dumped straight onto the yeast cake before and the...

A local micro near me uses Notty. They had a mash recently that was several degrees too hot, and that definitely ended up quite a bit less attenuated than usual.

According to Brew like a monk, at least several of the trappist breweries condition at around 73°F. So you can probably rise to that from 68 without bad results. Increased temperatures will cause your beer to age faster, but also differently; with more chance of off flavours.

One thing I've learnt about beer since I started drinking craft beers (and more so since I started brewing), is that variety is what I like more than anything else. And it seems that along with this, is a slower bouncing between enjoying mostly hoppy or mostly malty beers. For the last year, it...

According to Brewing Science and Practice, you can get up to 7 l/kg without any negative effects to the amount extracted. So really anything from 2.6l/kg upwards seems okay, and really just up to the brewer.

Weyermann have munich malt I & II and caramunich I, II, III. The Caramunich is definitely crystal/caramel malt. http://www.weyermann.de/eng/produkte.asp?PN=2&idkat=15&umenue=yes&idmenue=37&sprache=2 http://www.weyermann.de/eng/produkte.asp?PN=2&idkat=18&umenue=yes&idmenue=37&sprache=2

Both hops and cannabis are from the same family: Cannabaceae. So not entirely surprising.

I've only used my new immersion chiller once. 15meters 10mm (50ft of 3/8") coil, it took me 15 minutes to cool to pitching temperature with tap water at about 14C (57F). I stirred occasionally and noticed a huge increase in heat from the water coming out the coil when I stirred. So I guess...

WYeast suggest 90°F for a faster fermentation with that yeast. "This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use...