Last Activity:11-30-2015 1:24 AM
2 Likes on 2 Posts
Posted in thread: Yeast washing question. on 11-29-2015 at 08:04 PM
Yes I boiled and cooled.
Posted in thread: Yeast washing question. on 11-29-2015 at 05:33 PM
So I tried yeast washing from my last batch. It seems I got about 1 liter of yeast in one jar
and about 500ml in another. There is less then a 1cm of turb at the bottom should I still
decant or should...
Posted in thread: Way too vinegary on 11-28-2015 at 03:47 PM
I'm switching to 5 gallon batches. I find by my third continuous ferment, I'm always making
vinager. You could start tracking the spacific gravity to help you bottle consistently from a
Posted in thread: Way too vinegary on 11-26-2015 at 07:46 PM
I have found with my continous brewing with a jar with spigot, by the third batch the scoby is
so strong and effective it usually takes 1/2 to 1/3 the time of the first one. If your doing
batches and ...
Posted in thread: going from countertop continuous to large batches? on 11-26-2015 at 06:59 PM
I have been doing 2 galling continuous batches for about a year. Last time i did it I never got
it finished and I now have a giant scoby in a gallon of what I'm sure what would be vinegar by
now. So i...
Posted in thread: Chasing the twang, adventures in big brewing on 11-23-2015 at 11:07 PM
It seems to me it can be hard to detect any astringency early on, as i taste test going from
primary to kegs and daily until its carbed, I don't usually taste the twang to any noticeable
degree until ...
Posted in thread: Chasing the twang, adventures in big brewing on 11-23-2015 at 05:26 PM
I am fly sparging. Sounds like lactic acid in the sparge water might be the ticket, 5 more days
till the last big batch is ready to sample if there is any tea bag taste ill try it again with
Posted in thread: Chasing the twang, adventures in big brewing on 11-23-2015 at 04:52 PM
I assume with lactic acid I should skip the sour malt? Do you add any calcium chloride? Where
does you mash ph land using lactic acid with ro at this rate?
Posted in thread: Chasing the twang, adventures in big brewing on 11-22-2015 at 03:43 PM
Yes with calcium chloride addition.
Posted in thread: Chasing the twang, adventures in big brewing on 11-22-2015 at 04:27 AM
I start with ro water add 1/2 tsp calcium chloride per 5 gals. I also add 2.5-3% sauzer malt to
my grain bill puts me round 5.2-5.3. Tempeture control on the fermetor is a good thermostat
with a heate...