Recent content by plumbob

I soak in oxy-clean, triple rinse, and then run them through the dish washer on hot wash, hot rinse, and sanitize dry; with NO detergent.

Your not really going to get any evaporation worth mentioning... Sounds like a combination of thermal shrink, trub loss, boil off, and perhaps a little bit of mismeasurement thrown in.

Chances are if you cold crash it before bottling or kegging you won't be able to tell the difference.

5 gal Belgian Ale 2.5 Gluten Free IPA 1636+7.5=1643.5

Will bottling within the month harm aging? I don't intend to drink it for a good long while, but if it will age just fine in the bottles that is much preferable to having it holding up a fermenter for six months.

I've got a big RIS in the primary right now. I'd aticipated 1.105 OG and 1.030 FG... But this is where it stand now: 1.111 OG 1.025 after 8 days (and it tastes like hot gasoline, that doesn't worry me) That makes it right at 11% ABV now, racked the wort right onto a cake of Wyeast...

Yeah you could substitute whatever hops and yeast you like. I've never brewed that myself, I just threw it together because I like making recipes :). If you do make it let me know what changes you made and how it turns out, but yeah as now it is totally untested. I don't think I've ever...

The RIS I just brewed is huge, 1.111OG, and i pitched it on a full yeast cake from a red ale, areated the heck out of it, and put a table spoon of nutrient into the boil. Yet, no krausen in the blow off hose, just a pretty average to strong fermentation. You never can tell what it'll do...

It is close to that foolproof. It doesn't seem like you did anything that should put you are serious risk of infection. You've got a strong fermentation and it doesn't sound like you've exposed the beer to much outside air aside from a little bubble trouble. Get a blowoff hose for next time...

The worst that will happen is you will make beer. RDWHAHB

This is true, I don't think anyone was arguing they could violate the Second Law of Thermodynamics. But, thanks for the academic snobbery. I have an engineering degree too, but I try not to wield it like a club.

Yeah I definetly disagree, from my own observation the mash develops hot spots. Indeed the mash as a total only gets cooler after you take it off the heat, but it can have some spots that are 140F or 160F. Particularly, depending upon your method, the top of the mash can cool off a lot so to...

You didn't kill your yeast, you might have stressed them out and may have some lag time till fermentation starts. If you left your beer at 80+ then you have something to worry about.

I lurv victory malt. Definitely very different from Vienna. Two pound of it would be out of place in a wheat beer IMO. It kind of imparts a rich biscuit flavor that wouldn't match with a citrusy wheat. Here is a totally thrown together session stout idea, it would probably need some malto...

Yup let her sit. Though I wouldnt check gravity four days in a row, that is a lot of opportunity for infection. Maybe once and then again four days later. But if you just let it sit four weeks it'll be done.