Last Activity:04-12-2013 10:52 PM
Posted in thread: California Common (Anchor Steam Clone) Extract and AG on 02-28-2012 at 10:16 PM
Yeah I wouldn't worry if I were you, a CA Common strain has a workable range up to 68, and that
is as specified by the yeast producer. Word to the wise, once bottled, anything under 2 weeks
of aging w...
Posted in thread: extracting wort question on 02-25-2012 at 06:26 PM
I don't have any experience adding in sugar, but perhaps find a suitable recipe and scale it
down to 1 gallon? Anything else is pretty much guesswork.
Posted in thread: Dense Wort Pocket Throwing Readinds? on 02-25-2012 at 05:22 PM
I think you simply added too much extract. Perhaps I'm misunderstanding your process, but 3.5
lbs of DME in 3.6 gallons is somewhere between 1.030 and 1.040, depending on the extract. So
it's not surp...
Posted in thread: Dense Wort Pocket Throwing Readinds? on 02-25-2012 at 04:42 AM
wow.. very weakThis was my first go around with a PM BIAB, and I ended up with about 52%
efficiency. Not the greatest I know.I am assuming that is what you are referring to.
Posted in thread: Dense Wort Pocket Throwing Readinds? on 02-25-2012 at 04:31 AM
So just finished my first partial boil partial mash.....and of course my OG is waaaay too high.
I should be looking at an OG of 1.053 at 5 gal. Instead, I have something in the 1.066-68
range. I even ...
Posted in thread: Is proper number conversion all about point value? on 02-24-2012 at 06:37 PM
That is awesome to hear. I feel like I could start tearing into more recipes a lot easier
Posted in thread: Is proper number conversion all about point value? on 02-24-2012 at 06:28 PM
In the interest of being able to work with numbers on the fly, is working off of a points value
the end all?e.g. When working with converting AG to PM, if a grain bill is 10# and I want to
figure out ...
Posted in thread: California Common (Anchor Steam Clone) Extract and AG on 02-24-2012 at 05:21 PM
Brewing this for the second time tonight but with crystal 40 just to mix it up. It turned out
great the first time and two of us cashed a keg in under two weeks. Hoping the slightly lighter
Posted in thread: Controlling temperature from smack to ferm... on 02-24-2012 at 01:37 AM
I have been pitching when the yeast are active as opposed to letting them ferment out and then
decanting- per Wyeast's pitch rate vid. I shoot for an 18-24hour window. Yet to decant.
Posted in thread: Controlling temperature from smack to ferm... on 02-24-2012 at 01:26 AM
i create my starter at room temp, warmer is better because you'll get more yeast growth (up to
a point, obviously). when i start brewing i put my starter into my ferm chamber to get it
matched up, the...