Last Activity:10-09-2015 2:17 PM
Likes Given: 29
77 Likes on 58 Posts
Posted in thread: Mash Temps & Times on 10-10-2015 at 03:47 PM
The quality of the crush makes the most difference in the efficiency and the time necessary to
get full conversion. I'd start testing with iodine at 30 minutes. If it wasn't done by 60
minutes, I'd be...
Posted in thread: Cane Sugar?? on 10-10-2015 at 03:37 PM
It's good to see folks are able to make good beer with over ten percent sugar. Since we just
brewed an Imperial Stout using ten percent brown sugar I was doing research on how much we
should use. In D...
Posted in thread: Mash Temps & Times on 10-09-2015 at 02:17 PM
You can use the above list as it's pretty close to my opinion also. That's a good place to
start but you still will need to learn your system. Just the crush of the malt will make a
difference on your...
Posted in thread: How to Mash 6-Row Malt?!?! on 10-09-2015 at 02:09 PM
6 row was used exclusively along with cluster hops and rice or corn to produce a golden lager.
6 row by itself made a dark, tannen rich beer that just didn't compare to the European
pilsners. That's w...
Posted in thread: Cane Sugar?? on 10-09-2015 at 02:00 PM
Cane sugar will not add any flavor of it's own unless you are using over ten percent in you
bill. Then you can get a cidery flavor that's undesirable. Using raw sugar and brown sugar will
give a sligh...
Posted in thread: Anti-channeling mash tun design for fly sparging on 10-09-2015 at 01:55 PM
We're using kegs to brew in and have always fly sparged. The hose comes in the top and lays
along the outer edge so the flow causes a whirlpool, although a real slow one! We match the
speed of the dra...
Posted in thread: Bourbon into the keg? on 10-09-2015 at 01:45 PM
It's called a Boilermaker!:)
Posted in thread: My First Lager on 09-13-2015 at 08:57 PM
We've been brewing award winning lagers for a few years yet we are not versed in the art of
lager yeast. We brew ten gallon batches and use 2 slap packs from Wyeast, usually Bavarian
lager but also Mu...
Posted in thread: Mash pH with stouts/porters on 05-07-2015 at 05:50 PM
We set our hot liquor at a ph of 5.8. We then check it during the mash and it's usually between
5.0 and 5.4. If we use dark malt then we set it at 6.0 before the mash to end up in the same
Posted in thread: Pilsner Malt - Max % Without 90 Min Boil on 05-07-2015 at 05:46 PM
I believe the only malt that might require a 90 minute boil would be Moravian malt. I think
it's still not as modified as other pilsner malts unless things have changed in the last few