Recent content by pherball

This makes sense to me: more. but not twice as much. Thanks. If anyone does ten gallon batches in one fermenter and uses o2, please share your experiences.

My question is not how long to oxygenate five gallons; how long for 10 Gallons? Or more generally, does twice as much wort require twice as much air stone time to absorb an equivalent amount of oxygen. Sorry If the nature of the question was unclear.

how funny, another thread on this topic just bumped to the top. In it one poster wrote that for his 11 gallon batch he oxygenated for 9 minutes to achieve 9ppm. That makes me think I have been way under doing it. "I calibrated the meter to instructions. On my first batch (an IPA) at 74...

I've been oxygenating for a while but new questions have come up because (1) I've switched to ten gallon batches and (2) I recently learned that air stones are not all the same. First: does the quantity of the batch affect how long one must oxygenate the wort: e.g., if I give 5 gallons one...

I've got my eye on a 14g. blichmann conical but I'm not sure it will fit in my fridge. Williamsbrewing, a vendor, states that the width must be 24inches, 19inches deep. Blichmann's website says 18.5 all the way around and recommends at least one inch of clearance. My fridge is a double...

My first year of brewing I only used liquid strains because Palmer and other books I had read said it was superior, although noting that dry has made strides. After reading so much on this board from people claiming that dry was just as good as liquid I pretty much started using dry strains...

I did a double batch of oktoberfest last weekend, i filled up two six gallon better bottles. I whirlpooled. The first bottle: all clean wort. The second bottle: some trub toward the end (no hops though, just break material I'm pretty sure) entered bottle. There has been a bit of discussion...

I brewed my second 12 gallon batch on saturday. It was supposed to be a special bitter (1.050). I did everything as usual, but i had my intended OG at the *beginning* of the boil, i.e., I collected 14 gallons of 1.050 wort. This calculated out to 89% efficiency! Oh, and I'm a batch...

definitely. I usually pour the starter into two large mason jars, then into the fridge, at least over night.

I've stopped using s-05. It doesn't seem to flocculate well. It takes a long time to clear, and what is more problematic, the yeast cake is not compact, and on multiple occasions I have ended up with beer in the keg that wasn't clear and had a weird flavor (this is even when I let the beer...

I have had many valuable encounters on this forum when i unexpectedly stumble on a suggestion that seems obvious and simple (in retrospect), but which, nevertheless, I had never thought of before. Here is, I hope, my contribution (in that vein) for someone else. I have made my last couple...

That's an interesting suggestion. What percentage of base malt would you replace with victory or biscuit?

I am going to brew a special bitter, but I have half a bag of great western 2-row to finish off, so I'm not going to brew it with English malt. To compensate for the flavor difference between the domestic and English stuff, I'm going to replace 15% of my base malt with Munich. The idea is to...

So, I was running off the wort into the boil kettle, and after a while i noticed tons of air bubbles in the line running from the tun to the kettle. I took me until the second run until i realized the problem. The barb fitting connecting into the ball valve on my cooler was too loose and was...

I have always added grain first, then strike-water second to my mash tun. For various reasons I would like to start adding the water to the tun first. I have heard some speculation that doing this will lead to a higher finishing gravity. So I have some reservations about making the change...