Recent content by fastengine

I think maybe you are referring to preboil gravity??

My maltiest beer was done with a decoction mash. I don't do it much but because it is such a pain but it did give me my best German pils. to date. Also it was Avangard Pilsner malt if that made a difference.

I see this as a loaded question.. I have never had a detectable infection, only had 1 imperial stout that oxidized, but had batches that tasted off due to poor choice of yeasts. I did burn a marzen mashing on the stovetop once that was a dumper many years ago but most batches that I would deem...

Yep, Whirlfloc coagulating cold break material.

I take OG and FG readings on all of my brews. I don't care as much as ABV as I do about brewhouse efficiency, I want to know what the things that I do change my efficiency and taking readings is the only way I know how.

7.5g of Easy Sippin Stout 7.5g of Miller lite Really triple hopped 5g Ale from second running of the stout for 20g total so far this year =419.5

I could use a new kettle...

I read the article and the conclusions, I guess we will agree to disagree. I might be wrong but I learned from the old school brewing books and it seems that everything we used to do has been proven wrong or unnecessary. Hopefully the OP still makes his 2nd running beer, I believe he'd be...

I guess I should have said extract the sugars, I know from experience that hot water makes a difference sparging.

Use hot water to help dissolve those sugars. I did a second beer on a stout all grain I made yesterday hitting 78% efficiency and while I was getting the boil going I covered my grain with 3 gallons of 180 degree water for about 1.5 hour and drained slowly and pulled 3 gallons of 1.022 wort from...

I don't know if anyone is following this thread or not but I thought I would give a last update. I racked the beer to a secondary and dry hopped and took a hydro sample. 1.011 final gravity, no odd smells, absolutely no off flavors, and is delicious. After pitching 2 different yeasts by...

I believe it worked out so far. I actually got the ferment down to 57 degrees in my cool room in my house and I took it out and set it in a 67 degree room 2 days ago and the krausen dropped and is no longer fermenting. I smelled the airlock and no Sulphur smell, smells very pleasant, so I am...

5.5gal. SMASH ale, 5.5 gal. Miller Light triple hopped ale =10598

NEIPA's are cloudy..:D

Dave Mason Live. That was at least 6-7 years ago at a friends house party.