Recent content by JohnMc

How'd it go?

If you still have the BIAB stuff, it might be worth it to test the new shop's crush with that method, I would bet your efficiency there would suffer as well. Also, make sure you have enough calcium in the mash, efficiency suffers without it. As many have said, the crush is critical. Having...

I have heat on, but it boils after the sparging is done. I do use first wort hopping sometimes, FWIW. As to the OP's question, I shoot for 45 minutes to an hour, regardless of batch size, from my 5 gallon Rubbermaid mash tun to my 100 qt cooler tun.

This thing? https://www.brewtools.us/products/valves-and-fittings/fittings/aeration-spiral-60120-m-npt-for-wort-aeration-7712031-p0000000033 It'd work and will last forever, but a venturi tube can be made from scrap tube or pipe, as long as you have a drill.

It makes a mix of fermentable and unfermentable sugars, as well as a mix of dextrins. Its activity (cutting in the middle) would allow it to basically cut anywhere. Its catalytic rate is slower close to ends of starch chains, but still cuts. FWIW, Fix's 50-60-70 °C step mash works very well...

A nice aeration stone variation.

That would work as well as a venturi tube.

An aeration "stone" is a good thing. There are a bunch of variations and kits out there. Depending on your setup, you can also put a metal tube with a few holes drilled through it a the end of your tube that transfers the cooled wort into the fermenter or transfer bucket (venturi tube).

PS: testing to find out can cost time and money. If you're into it, sure, otherwise, tested yeast are cheap.

Then it's largely yeast. Fermentation selects for yeast, more or less. There's a French wine, the appellation of which escapes me now, that is fermented just the same way you did yours. If the wine is good, the lees (skins, etc) from the fermentation are put back in the vineyards. This acts...

Did it ferment? If yes, there is some yeast in there, along with other microbes. (There would be microbes in it regardless, of course, but fermentation increases the population.)

I just bottled "Back in Blonde" - my return brew. Seven years put some funk on otherwise clean bottles! Next is an all-grain version of Holiday Cheer from Charlie Papazian's book. My wife loves that one. I did put in a new thing, but it shouldn't be a huge deal. I got a stainless bulkhead...

How is it lasting/holding up? Thanks in advance.

I use brake cleaner, let it evaporate, then soap and water. If you've ever changed your own brakes, you'd know how powerful brake cleaner stuff is. Use the non-chlorinated stuff. Lighter fluid, as suggested above, would sub well for brake fluid, but not evaporate as fast. Mineral spirits are...

I think they think it looks "nifty." I don't know otherwise.