Recent content by greyhair

Interesting point. I started with a 5G and it worked but it was tight. Now I'm doing 10G batches and using a 12G cooler. Works fine, for nominal strenght beers too. In retrospect, even slightly larger would have been a good idea. But IIRC, the 12 G cooler was somewhere between $12 and $18 when...

Good info on oxygenation levels at brew-monkey. Here is a link http://www.brew-monkey.com/brewschool/oxygenation.php

I've used it for every batch this year. Works great. Lag times are usually a few hours and fermentation is very vigorous. I usually do 45 seconds after pitch with a slow flow. Then another 30 seconds about 3 hours later then a final 30 seconds at pitch + 6 hours. Works great. Greyhair

Fellows, Just an FYI, I just received a nice aluminum 60 qt brew pot from instawares.com http://www.instawares.com/PAA-60.PAA-60.0.7.htm Seemed like a good price and a big enough for me to move up to 10 gallons some day. Also, harborfrieght had a nice scale for measuring <500g quantities...

I believe US-56 is a dry version of the same strain. Easier to use and cheaper too. Greyhair

IMHO, getting her out of the house AND brewing outside is the way to go. Messes will happen. The trick is to clean it up before she gets back ;) Clearly, Happy wife => More Brewing Unhappy wife => Less Brewing Greyhair

There is a difference betweent the density of sugar between lme and dme. .8 lbs of DME is equal to 1 lbs of LME Not enough of a difference to worry about IMHO. Greyhair

http://www.maltose.com/ Mark and Tess wrote "Clone Brews" and "Beer Captured" So, I can't vouch for prices, but they can help Should not be too far from wilton. Best of Luck Greyhair

IMHO, Good points. I have a fondness for wits and like to experiment with unmalted wheat as an ajdunct. Doing a beta-glucan rest and a modest protein rest is pretty important or lautering will be heck. Now when I do simple partial mash beers with a good amount of LME, then simple infusion or...

Looks like the FG stabilized. The C)2 production stopped and the measured FG seems to have stopped dropping too. So It went into the bottle yesterday. Mouth feel was still there however. So there still some dextrins left that the enzyme could not break down. Greyhair

Kai, When the grains are mashed at higher temps, a lot of polysaccharides are created which the yeast are not able to eat. Beano is an enzyme (available in a supermarket) that breakes down the polysaccharides into simple sugars that the yeast can eat. The result is a lower FG. The problem is...

Something like that happened to me. I had some Laaglander DME that I used with a partial mash (about 50% grain and 50% DME) The FG hung in at 1.025 for about a week, which is too high for me. I took a shot at some beano and it brought the FG down to about 1.012 after about 3 weeks. It took...

I did a modification of the recipe below and used unbleached flour for the source of the wheat and the use of 6 Row for more enzymes/husks. I did NOT use rice hulls, did a batch sparging and it ran pretty clear. There were two keys for me. 1. Cut the top of the grain bed periodically to keep...

Assuming the container was sanitized before it was filled, You might want to get some cheap vodka and pour a layer of it over the LME. Try some Everclear. at 190 proof, I don't think much will grow over it. Greyhair