Last Activity:04-21-2014 5:43 AM
Likes Given: 132
15 Likes on 15 Posts
Posted in thread: is a 4.5 F drop in mash temperature (after an hour) significant? on 04-19-2014 at 04:17 PM
We mash at 154.4 for 60 mins and by the end of this 60 mins, the mash temp drops to 149.9 F. I
am wondering if in any ways this will affect the final product badly?Any thoughts on this?
Posted in thread: How can I avoid clumps when rehydrating yeast? on 04-17-2014 at 02:31 PM
I have a small jar and I pour in the yeast into that jar....the problem is that I want no
clumps in it...so I pour in a little, wait till it gets wet and drops to the bottom, and then
pour more.This m...
Posted in thread: How shall I start treating this water if the water works gave totally dubious info? on 04-12-2014 at 07:19 PM
I have been living and brewing in Madrid.The waterworks here are simply horrible when it comes
to giving information out.What happens is that they gave me a min and max amount of salts that
can be pre...
Posted in thread: Source for homebrew supplies in Spain? on 04-09-2014 at 06:21 PM
Hello all,Sorry to revive an old thread, but I am currently brewing in Spain and am wondering
if anyone knows of a reliable company out here that prints labels. Or am I going to have to
order from the...
Posted in thread: How can trub in the fermentor affect the taste of the final beer? on 04-05-2014 at 05:15 PM
I have decided to siphon all the trub into the fermontor after a chat with one of the users
here just to give the yeast a better environment.What happens is that I am a BIAB brewer so
probably most of...
Posted in thread: Do we have to sacrifice residual sweetness to get high attenuation? on 04-05-2014 at 08:51 AM
Removing ALL the trub is detrimental to yeast health.Are you serious? This is probably the
biggest surprise for me ever since I started to brew. Can you give me more information on this,
Posted in thread: Do we have to sacrifice residual sweetness to get high attenuation? on 04-04-2014 at 07:45 PM
Wow, only 78% AA when mashed at 149F (or lower)? Was that an all-grain batch, or was it partial
mash (i.e., also some extract)? And were there any adjuncts added (e.g., a lot of
maltodextrin)? If I ma...
Posted in thread: Do we have to sacrifice residual sweetness to get high attenuation? on 04-04-2014 at 07:09 PM
Posted in thread: Which yeast shall I pick to mix with US-05? on 04-03-2014 at 08:12 PM
I have decided to mix 1 sachet of safale US-05 with half a sachet of Belgian yeast as an
experiment to ferment a batch just to emphasize sweetness and fruitiness.I just dont know which
one too pick......
Posted in thread: Can I overpitch with 2 sachets of yeast if the recipe calls for 1.4 sachets? on 04-03-2014 at 08:06 PM
How will it affect the final product? It'll make delicious beer with a bit shorter lag time. No
ill effects. Do it! :mug:Thanks Super Mouse :)