Last Activity:06-12-2014 8:06 PM
Posted in thread: Size of False Bottom For Mash Tun on 12-14-2012 at 03:07 PM
Out of the million posts here, I'm sure there's something on this, so forgive me for not being
able to find it (I'm just anxious to get started).Anyway, I've been using 12" or so false
bottom in a San...
Posted in thread: What Type Of Sparge for Recirculation System on 03-02-2012 at 01:23 PM
I'm in the planning phase of building a simple (but getting more complex day by day)
recirculation system (for 10 gallon batches). I'm going to use a hot plate with a gas burner
combination to keep te...
Posted in thread: Plate Chillers-Cold Break on 01-05-2012 at 09:58 PM
Yes, cold break is happening in the chiller. No, it doesn't gunk up the chiller. It's a
gelatinous type of substance and it ends up flowing through the chiller just fine in my
experience. Just a heads...
Posted in thread: Plate Chillers-Cold Break on 01-05-2012 at 08:20 PM
Okay, BYO defines "cold break" as:"Wort cooling causes solids, called the cold break, to form
and fall out of solution. When wort is transferred from the kettle to the fermenter, this break
Posted in thread: 2nd Primary Question on 01-03-2012 at 03:05 AM
FWIW...I'm okay with the fact that this thread wandered a bit. I learned a lot more than I ever
expected.....thanks so much!CheersDavegrande
Posted in thread: 2nd Primary Question on 01-02-2012 at 02:53 PM
I'm doing a recipe that calls for a "second primary" where the instructions are to transfer to
secondary (once fermentation slows) but move 1/2 the yeast cake and add candi sugar.It's my
Posted in thread: Reaction to maltodextrin? on 12-25-2011 at 06:09 PM
Actually,maltodextrin is about 5% fermentable. Was the maltodextrin in a seperate bag? If
so,don't use it next time & see if that helps. If it's mixed with something,try another kit or
recipe. I still...
Posted in thread: Reaction to maltodextrin? on 12-23-2011 at 04:19 PM
Generally the sugars in wort are dextrose, maltose, maltotriose, and oligosaccharides. (Long
chain sugars)Thanks for such quick replies!I'm looking at the extract fact sheets and see that
they do cont...
Posted in thread: Reaction to maltodextrin? on 12-23-2011 at 02:55 PM
Sugar alcohol (e.g. Maltitol) causing digestive issues is normal... Maltodextrin is a natural
component of malted grains. It's one of the unfermentable chemicals that contributes to body
and "mouth fe...
Posted in thread: Reaction to maltodextrin? on 12-23-2011 at 01:34 PM
Newbee here but "all in."--6 corny kegs, kegerator, etc....I brewed a stout from a kit and it
came out most excellent.I got a mild case of gas the first time I drank it but just thought
that was one o...