Last Activity:08-29-2014 6:37 AM
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Posted in thread: First crush with my new mill. on 04-28-2013 at 02:03 AM
OK, sorry about the wait, been swamped at work. Here's the photos of my crush from my corona
mill now that I have it dialed in. The first is a crush I would do for a traditional mash set
up. To the le...
Posted in thread: First crush with my new mill. on 04-18-2013 at 08:13 PM
Astringency is a pH problem, not a crush problem. We all end up with the same amount of hulls
per pound of grain, some virtually intact (conditioned malt in a roller mill) others a
fragmented chaff (d...
Posted in thread: First crush with my new mill. on 04-14-2013 at 12:48 PM
Aye, you might not have to worry about stuck sparges with BIAB, but you do have to worry about
dough balls!When I tried tightened up the gap on my Corona mill to the point that it was more
or less mak...
Posted in thread: First crush with my new mill. on 04-13-2013 at 03:04 AM
Follow up!I set my gap tighter and got a much better grind and efficiency to boot. Thanks for
your help, I really appreciate it.
Posted in thread: Mystery Hops on 04-13-2013 at 02:36 AM
I found a half ounce of some variety of mystery hop in the back of my freezer next to a half
ounce of cascade. Both were sealed in aluminum foil pretty well (I didn't get my vacuum sealer
yet). They a...
Posted in thread: First crush with my new mill. on 02-21-2013 at 09:56 PM
Thanks guys, I was worried about crushing the hulls too fine and ending up with astringency
issues. Double crush it all than!
Posted in thread: First crush with my new mill. on 02-21-2013 at 09:19 PM
Hi,I used my new Corona style mill to crush grains for my Scottish 80/- Ale. I had some issues
with keeping the crush consistant because of the grinder plates separating while grinding.
Anyone else ha...
Posted in thread: High FG question on 11-17-2012 at 05:10 PM
Its was am all grain batch, I know the culprit it was stupidity amd poor temperature control.
The question was posed because I never used amalayse and didnt want a beer with a ridiculously
Posted in thread: High FG question on 11-16-2012 at 11:35 PM
Hi, I made an IPA last week, i will spare the details because everything that could go wrong
did. It's finished fermenting at 1.021 from 1.064, I tried moving it from a 58* room to a 65*
room and noth...
Posted in thread: Corn Sugar vs Table Sugar for Priming on 09-20-2012 at 02:46 PM
This is the dilemma I'm facing this year: To dissolve cane granulated sugar or try dissolving
corn sugar. Cane sugar is cheaper. I want to add what has been used in years past, 5 lbs
granulated sugar ...