Last Activity:10-27-2013 5:26 PM
8 Likes on 7 Posts
Posted in thread: Best beer kits. on 08-12-2013 at 06:18 AM
1. I get grain.2. I heat grain.3. I soak grain in hot water.4. I rinse grain (collecting the
water).5. I use collected water as my extract.6. Proceed as normal.Is this correct? Is there a
Posted in thread: Beer great a week ago.. now cidery a bit... on 08-12-2013 at 06:09 AM
So, say it is Peddio.... Can I just put around 130F + water with some bleach or oxyclean into
the fermentor and it will kill that stuff? It's a 15g Speidel fermentor otherwise I would
probably just to...
Posted in thread: Controlling Attenuation Through Mash Times on 08-11-2013 at 05:22 AM
"How to Brew" by John Palmer is the best resource in one place for all your basic brewing info.
You can read the first edition on his website but you should definitely buy the book as it is
Posted in thread: Beer great a week ago.. now cidery a bit... on 08-08-2013 at 06:55 AM
What's the SG now? Is it still 1.011 or has it dropped?
Posted in thread: Can you double check my efficiency? on 08-08-2013 at 04:39 AM
Don't think of it as buying a $130 mill to crush $40 worth of malt. Think of it as buying a
$130 mill and getting a $40 rebate.
Posted in thread: Controlling Attenuation Through Mash Times on 08-08-2013 at 04:34 AM
Don't you risk tannin extraction from sparging with water that hot?You won't get tannin
extraction just by sparging at 170 though it is at the top of the recommended range. IMO over
sparging is a much...
Posted in thread: First AG - Test Run on 08-06-2013 at 08:02 AM
Oh, yeah, heli reminds me that the first sparse volume is usually the quantity of water at the
boiling point that will bring your temp up to mash out temp to stop enzyme activity.
Posted in thread: All grain brewing and beersmith trouble. on 08-06-2013 at 06:05 AM
There is dead space in your MLT which will hold water that you will never recover and the grain
will also retain water, so a little more than 2 gallons "lost" seems about right. I think grain
Posted in thread: First AG - Test Run on 08-06-2013 at 03:10 AM
Here's an example of what I mean.Let's say that you are planning on 5.5 gallons or wort at
1.050 into your fermenter. To get this you need 5.5*50 or 275 "points" into your kettle. I'm
not in front of ...
Posted in thread: First AG - Test Run on 08-06-2013 at 02:15 AM
BeerSmith can make pretty accurate volume estimates if you set your equipment info and boil-off
rate etc. properly. I also print out everything in the worksheets before I start brewing. If
you are bat...