Recent content by enginerd

I've never brewed anything this big or with so much Munich (70%) before, so I'll do my best to not turn this into a "did I ruin my beer?" thread. O.G. of 1.082. It spent 2 months at 58*F. I just transferred to start a lager period (I was thinking at least 6 months, maybe a year - no rush)...

Thanks, that's all I needed.

Is there any reason a 9" False Bottom (which works great in my 5 gallon cooler) couldn't be used in a 10 gallon cooler?

I've collected 2, 1 qt. mason jars worth of yeast cake from a pilsner I brewed and they have been sitting in a fridgerator for about a week now. I'd love to be able to seperate the best yeast from the tired yeast, trub, hop residue and whatever else is in there. I was wondering if there is a...

Well, thank you all for the reassurance. I let the temp drift up to about 60* overnight and this morning I had some airlock motion. So, now that I'm confident in the ferment, I'm bringing it back down to the 45-50 range and I'm going to try to forget it exists for the next couple of weeks...

I pitched my first lager about 24 hrs ago and and the activity is nothing like I expected from my ale experience. Do lagers ferment that much slower? I always had amazing airlock action using safeale-56, vigorous bubbling well within 12 hours of pitching - no starter or rehydration, just...

This may belong in the beginner section, so please bear with me... I've always bottled with corn sugar and have come familiar with what to expect. Bottling tomorrow and only have 2 oz when I normally use 6. I have about 8 oz of wheat DME that I could supplement with. I was thinking of using...

Learned the hard way that my vacuum cleaner has an attachment perfect for getting floating thermometer buckshot weights out of the garbage disposal... The second time. (Bi-metal from now on)

Sweet! Thanks Trub, that is exactly what I was looking for. And another big thanks to The Bird for the epiphany about sweet vs. body as it relates. I'm sure this will have a direct and immediate impact on my beers.

To be honest, I've never measured my water to grain ratio very carefully - probably because of what I've heard about the mash temp having a greater impact. I've gone by the feel of it - how my stir feels. I have been consistent though, so I think I'll stick with the method. Interesting...

Yeah, I've read about mash thickness. If you want to talk variables, I'm sure we could go on for days. Yeast strain, ferment temp, phase of the moon.... Professional - I think not. I've got a job and besides I'm more of a beer drinker than maker. I just like making my own, that's all...

"I think if there were formulas like you're after they would've programmed them into the brewing software already." I was thinking that too. I use Beersmith. I've tried changing the "mash profile" and it has no effect on the final gravity. Good thought, but I think I have to call no joy.

Caution: I'm about to stick my foot in my mouth. I've read just about everything that I can get my hands on about conducting my mash and can't find info for what I'm looking for. (I know, I probably didn't look hard enough and enter EAC dialoge here) Caution: I'm about to nerd out here -...

Good call on the tannins, I hadn't thought of that. And, thanks for the insight. Sounds like a little bit of time and a whole lot of understanding that my beer can only get better from here will make this one turn out fine (plus maybe a new thermometer). Thanks you.

Here are the details: Recipe: 9lb Maris Otter (I know it's a lot, but I'm new to AG and my efficiency has been ~60%) .5lb Roasted Barley .5lb Chocolate Malt .5lb Special Roast .5lb Flaked Oats 2oz fuggles for the full hour boil Nottingham yeast Mash temp: Mash went 30 minutes at...