Last Activity:08-04-2015 9:08 AM
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Posted in thread: Help with my efficiencies please? Notes included on 07-16-2015 at 12:58 PM
Ouch, youd be better off letting the mash go longer while you heated the sparge water up. Next
time :)Calculating sparge water more precisely, and heating it more got me over 80% eff. I now
heat the s...
Posted in thread: Starter question.... on 07-15-2015 at 12:37 PM
Your fine, its all going to re ferment anyways. As long as you got the yeast woken up and a bit
of growth it should do the trick.Some strains take longer to do their thing.
Posted in thread: 1.090 OG fermentation schedule on 07-14-2015 at 11:53 PM
Brew Like a Monk is a great book on Belgian Ales, and the author explains how many of the
brewers will rack bigger beers and add new yeast twice, sometimes three times. In some cases
more fermentable ...
Posted in thread: Corn sugar for bottle conditioning? on 07-14-2015 at 11:46 PM
Also have been using corn sugar, but I suppose any fermentable sugar would do fine. It's a
fraction of your total fermentables
Posted in thread: Mashed to low? on 07-14-2015 at 03:45 PM
From what ive heard most of the conversion is done in the first 10 mins of the mash. Like you
said... probably just expect a drier beer as long as the yeast can handle the alc% (assuming
its a big bee...
Posted in thread: Dank, Low ABV IPA on 07-14-2015 at 02:26 PM
1.4 Bittering to Gravity ratio. Is that what your going for?As far as the fruitiness goes i
believe you would only need to change your mid/late hop additions and lower fermentation temp.
Posted in thread: What Happened to my Hefe? on 07-14-2015 at 02:04 PM
The yeast is what makes a hef a hef. For most other beers you can get away with using us05 dry
yeast or nottingham, but not hefs or belgians.You can mix the yeast back into suspension to
cloud it up i...
Posted in thread: How long does it take you ? on 07-14-2015 at 01:52 PM
I agree. At first many years ago when brewing "simple" beers, it took me maybe 5 hrs tops.Fast
forward to now and its elaborate, more than one batch, many people and usually a barbecue along
Posted in thread: Mash pH question on 07-14-2015 at 01:44 PM
Most homebrew stores have products called "5.2 stabilizers" that are pretty broad buffers but
if you want to manually adjust it, many people have success with lactic acid
Posted in thread: Dry hopping without yield loss on 07-04-2015 at 08:50 PM
Alright, thanks for the help. Ive added water pre boil alot to adjust to desired boil gravity.
But i can see how adding it post boil would be different