Haven't been that detailed with recording each of my runnings. I usually just record final volume into the kettle and take a reading of that.
Now I know why I should be more meticulous! :)
Thanks. this answers another question which is "do you put the trub into the fermenter or stop when you're getting all the gunk?" I put it all in, running it through a sterilized fine mesh colander. I will keep making my crush finer
Thanks. My crush is quite fine. As noted in the post, I moisten the base grain to get more hulls so as to be able to handle a finer crush. Although there may be a problem in that my corona mill seems to be off centre and one side of the grinder produces a finer crush than the other. This is...
Thanks. since I was fly sparging and had the efficiency problem, I switched to batch sparging. So I'm not sure going back to fly sparging will help much.
I'm not sure what you mean. I use the ph estimate on Beer Smith and then if I need to drop it I add a bit of lactic acid if I need to increase I add a bit of baking soda. It's not scientific but I've not had super off base ph. I learn from previous batches and adjust so i guess it's the...
Hi everyone
I’ve been brewing all grain for 12 years now and probably should have nailed my process by now. But I took some time off and am currently brewing smaller batches (3Gal) until I get my brewing mojo back. (long story no point going over it now)
The problem is no matter what I do my...
Ok thanks. I'll just rehydrate a pack of something similar (Probably Nottingham yeast) and pitch with the corn sugar when I am bottling. Or should I pitch into the carboy earlier and let it get used to it?
I have been having the worst brew days this year. Today's misadventure: I have a chest freezer with a temperature controller from Johnson Controls. I was using it for fermenting a brown ale I brewed a few weeks ago (and which I could not for the life of me get to chill below 70 until I set up...