Recent content by Silentbob

From what I've read... They're 120 - 130 f for 20 to 30 minutes. I might give this a try this weekend. I'm brewing a triple with about 13 pounds of pilsner.

Been brewing now for almost a year, 9 months of it all grain. I've always done single infusion mashes with a batch sparge. My question is (and before someone tells me to read...I'm breaking out the John Palmer books right now) does it make big enough difference to get you to do it? Is head...

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Your stuck with it now. It'll still be drinkable. If you check your gravity while its boiling... You can always boil harder or add some DME to get your gravity back up. When I first started brewing I did it a few times.

I thought offering up my hand to gods of 185 degree sparge water was bad (I had to save my only digital thermometer)...

... I should have thought of that. Yup a fine layer after about 10 minutes... Clear beer on the top too. I'll probably go ahead and pitch it then.

Anyone have any experience with this yeast? I've had it on the stir plate for about 36 hours now and I can't tell much difference. It seems like its yellowing up a bit, but no krausen..Its in the low 60's in the basement. Its Wyeast and the pack swelled only slightly when I smacked it. My...

Yeah... Honestly I think they're kinda shiesty for doing that. They claim bottle conditioning is "the right way to carbonate beer". I think they're trying to protect proprietary yeast strains. I already tried one clone of this. The flavor was similar, but not quite there yet. Color was...

Here's and email that I got from Boulevard. Please forgive my delay in getting back to you. We brew fairly large batches of Tank 7 (as compared to a homebrew scale) so rather than providing an actual recipe, I'll share some malt percentages and hop information based on IBUs derived from each...

Does anyone have any good ones? I could google them, but I'd prefer a favorite recipe of someone who's brewed a few.

I've never had the black, but I do have the regular Stella clone recipe. Dont know if it'll give you a start or not. 9lbs pilsner 2 row half a pound belgian caramel pils half a pound caramel vienne 2oz saaz 60 1oz saaz 15 1oz saaz 5 white labs Chech budejovice lager

Thank you, sir. I'm really not concerned about the savings as much as I am about improving my brewing process. Apex brew wares does my milling. I'll ask him about his gap settings next time I'm in. I've spared no expense on my equipment. I was just puzzled on my the low eff.

Well... I know that's not amazing, but it's a personal best. The only thing I did differently was ran my wort out of my mash tun at a very slow rate. 10 gallons took about 35- to 40 minutes. Anyone know if that would improve efficiency? This is my ninth batch and my 5th all grain batch...

I didn't add the champagne yeast... The creepy wine maker at the local shop talked me out of it. I ended up wrapping my fermenter in a thick blanket and sitting it on a heating pad. It's bubbling a bit more vigorously. It taste amazing! I can't wait for this to finish. The brass tax is...

UGGHH! I'm done screwing with this bug! Its been 3 weeks and its stuck in mid 30's. I don't have a way of heating it up and holding the higher temp. If it hasn't budged by tomorrow, I'm pitching champagne and being done with it. If I ever use this yeast again it will be in the dead of...