Last Activity:08-27-2015 5:42 PM
Age:63 years old
Likes Given: 607
485 Likes on 355 Posts
Posted in thread: 1214 for a saison on 08-23-2015 at 04:35 PM
Does your LHBS carry 3724 or 3726? Those are my favorite saisons strains, and will give you a
much more complex farmhouse profile than Belle Saison. Like others have said 1214 will not get
you where y...
Posted in thread: yeast efficiency? on 08-22-2015 at 07:04 PM
I use BeerSmith and since I started crushing my own grain I am hitting the estimated OG at 80%
efficiency. Where I am pretty far off is with the FG. My last batch the estimated FG was 1.010,
but it me...
Posted in thread: 1214 for a saison on 08-22-2015 at 07:02 PM
I'm fermenting a saison at the moment using Belle Saison by Lallemand, and plan to make an
almost identical brew using 1214 Abbey. I'm curious about fermenting it on the warm side. Will
it give me the...
Posted in thread: Trying to understand all grain batch sparging on 08-16-2015 at 05:30 PM
So beer smith tells me my OG should have been 1.043, how is that possible? How does it go up
after the boil? It goes up after boil becasue you boil off water, but not sugar, so the wort is
Posted in thread: Trying to understand all grain batch sparging on 08-15-2015 at 04:43 PM
Iodine will tell you if starch is present, but starch conversion to sugar is only part of what
we're trying to accomplish. As alpha amylase converts starch to sugar, beta begins breaking the
Posted in thread: Trying to understand all grain batch sparging on 08-15-2015 at 04:42 PM
I haven't seen this critique of the iodine test before... Have you written on it elsewhere or
have other recommended reading? If not, at the risk of being declared off-topic ;), care to
Posted in thread: Trying to understand all grain batch sparging on 08-15-2015 at 04:38 PM
what exactly does vorlauf until clear mean? just clear of grains? so if i'm using a bag, is
this step really that necessary?Clear of chunks of grain, not clear so you can read a newspaper
Posted in thread: Trying to understand all grain batch sparging on 08-14-2015 at 08:49 PM
Sorry but..By "low gravity" do you mean wort gravity from the mash? I'm estimating pre boil at
1.037.orgravity with the LME added in the boil kettle? Post boil at 1.046.I meant the gravity
of the beer...
Posted in thread: Trying to understand all grain batch sparging on 08-14-2015 at 06:47 PM
That's fine for a certain gravity range of beers, but for a low gravity beer like the one
pudland asked about it doesn't work. If he mashed in at 1.75 qts/lb and ran that off, the
second runnings woul...
Posted in thread: Trying to understand all grain batch sparging on 08-14-2015 at 04:44 PM
Serious question. So you and Denny are saying that mash thickness doesn't effect pH or that we
shouldn't be conserned with that. What I've read is that over about 2 qts/lb you have the
potential to be...