Last Activity:03-27-2016 2:20 PM
Likes Given: 34
84 Likes on 65 Posts
Posted in thread: What's more accurate? How much to add? on 04-30-2016 at 05:00 PM
Instead of worrying about water amounts of the sparge try doing this. I'm not liter literate
but for simplicity let's say you're brewing a 10 liter batch. Put 10 liters of water in your
kettle and boi...
Posted in thread: Water volume on 01-05-2016 at 03:03 AM
Yooper is right. You need to learn your equipment as they all work differently. If you want 5
gallons at the end of your boil, be it 60 or 90, then put 5 gallons in the kettle and boil for
the amount ...
Posted in thread: Low efficiency on 1st All-grain, help? on 01-05-2016 at 02:52 AM
If 1.030 is your post boil numbers then I would say it could be 2 things. The crush at the home
brew shop is probably on the course side to keep folks from sticking their mash. BIAB can use a
Posted in thread: Failed To Calculate Cells in Yeast Starter on 01-05-2016 at 02:41 AM
There are still breweries that ferment in open fermenters during the first faze then
transferred to a closed fermenter during the carbonation faze. Relax, have a home brew!
Posted in thread: Uggg. Cold crash sucked up my sanitizer on 12-28-2015 at 08:41 PM
We always cold crashed in the keg. Fill and add 20psi to set the lid and lock it. Bleed off any
O2 on top and leave it at 20 psi. Cold crash it. Once it's at 33 degrees or so, we carbonate
and while i...
Posted in thread: Beer Styles for Rum-Barrel Aging on 12-28-2015 at 08:09 PM
We did a Rye IPA and put it in a rye barrel. Amazing. It was extremely hoppy at first but after
5 months in the barrel it had mellowed just right! I had three kegs of it and the first two
didn't last ...
Posted in thread: Could my well water affect my efficiency? on 12-27-2015 at 05:48 PM
Unless you're doing a BIAB crushing your malt really fine destroys the husk and will stick your
mash as you have described. So I agree, open up your malt mill. Professional breweries use
Posted in thread: Help going from 5gal to 10gal batches on 12-27-2015 at 05:21 PM
My suggestion is to move to a cooler( rectangle is cheapest) for mashing and then split the
boil volume between your 2 or even 3 pots if necessary.This would be a good way just wanted to
remind you to...
Posted in thread: Pre-boil gravity adjustments on 12-27-2015 at 05:15 PM
I agree, if you're still dialing in your system and you're a little light on your gravity after
the boil then by all means add some DME for the last five minutes of the boil to bring it up.
Posted in thread: Smash Blonde Ale on 12-27-2015 at 05:04 PM
I was going to keep it simple as it's a smash and just do a 66*c (150*f) single infusion. But
thinking about it, your step mash would probably be better. Is the protein rest mainly for head