rmyurick

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Join Date:

12-19-2012

Last Activity:

09-04-2015 11:19 PM

Likes Given: 62

39 Likes on 33 Posts 

    ABOUT ME

  • Engineer
  • Started in 1993. Worked on engineering projects for Anheuser-Busch.
  • Levitation Clone, ESB, Christmas Ale, Westy 8.5 clone
  • Male
  • Single
  • Akron
  • Ohio

LATEST ACTIVITY

  • Posted in thread: Nut Brown AG on 09-04-2015 at 05:44 PM
    If I were going to brew it, I'd probably leave the oats out & mash a little cooler (152).

  • Posted in thread: Mash and PH on 09-02-2015 at 03:25 PM
    My questions would be:1. How sure are you about the volume (6 gallons)? 79% is pretty high,
    although not ridiculously so.2. Is the pH meter recently calibrated?Time also helps--mashing
    time, and sparg...

  • Posted in thread: overshot my mash temp on 09-01-2015 at 04:27 PM
    I think the "relax & don't worry" bromide probably is appropriate here, with the caveat that
    you should taste & test before bottling or kegging and if the FG is way too high, then maybe
    add a Belgian ...

  • Posted in thread: overshot my mash temp on 08-28-2015 at 03:45 PM
    What style of beer is it? If it doesn't ferment out enough to your taste, you could add a more
    aggressive yeast strain.

  • Posted in thread: Anyone add roasted/dark malts at mashout? or cold steep them? on 08-19-2015 at 03:58 PM
    I wouldn't think that would be a problem for a nut brown. When are you cutting off the sparge?
    Should be stopping when the gravity gets to about 1.010.

  • Posted in thread: Alcohol bite to home brew. on 08-19-2015 at 03:54 PM
    How much corn sugar is in the recipe for a 5 gallon batch? If it's more than a half pound or
    so, that might be the problem. Maybe it's always there, but you only notice it sometimes.

  • Posted in thread: Do I have to sparge? on 08-12-2015 at 06:26 PM
    The temperature! If you start out with more water, it won't need to be as hot.

  • Posted in thread: Do I have to sparge? on 08-06-2015 at 12:02 PM
    I would think you'd get some astringency from the smaller crush. Maybe it's time for a
    Brulosophy exbeeriment. Coors pulverizes everything into flour and uses filter presses to
    extract the wort. To me...

  • Posted in thread: Do I have to sparge? on 08-04-2015 at 05:36 PM
    A fairly easy solution would be to batch-sparge: mash with 3.75 g.water, drain, then infuse
    another 3.75 g.& drain that.

  • Posted in thread: Do I have to sparge? on 08-04-2015 at 03:58 PM
    If you don't sparge, you'll lose some efficiency due to the sugars left in the liquid held in
    the grains. Also, you'll need to recalculate the water temperature to reach the same mash temp.

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