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08-28-2016 7:16 PM

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  • Posted in thread: Single Decoction on 04-18-2016 at 11:51 PM
    Yes, you can do a single decoction to get to your mashout temp. This will still give you a fair
    amount of the carmelization that comes with decoction and effect your flavor profile. It is
    only 15-20 d...

  • Posted in thread: Sparge After Decoction on 04-05-2016 at 12:40 AM
    I haven't experienced but I also haven't done many decoctions. You might try adding in rice
    hulls when you add your decocted grains back into the mash tun before sparge. This will likely
    mess up your ...

  • Posted in thread: Mash out question regarding temp. & step process on 04-05-2016 at 12:12 AM
    2. Do I bring the mash out water to a boil to raise the temp of the mash to 170 and let rest
    for 10 minutes? Yes3. How much mash out water do I need for a 13 lbs grain build? I tried to
    find a calc. t...

  • Posted in thread: add sugar 2 days into fermentation or during the boil? on 03-02-2016 at 12:58 AM
    If it's a big beer then it helps to add it a few days into fermentation. If the OG is within a
    normal range then there is no reason to not add it in during the last few minutes of the boil.
    Looking at...

  • Posted in thread: Fly sparge on 03-02-2016 at 12:48 AM
    I usually vorlauf about 2 gallons and still get some amount of grain particles in the boil. No
    ill effects, nothing to worry about.

  • Posted in thread: How to measure mash temp (not talking about thermometers) on 02-23-2016 at 01:09 AM
    I will stir stir stir and let sit for a couple of min before checking. If there is a few
    temperature degree difference in different spots in the mash tun I will average it for my mash
    temp. Nothing to...

  • Posted in thread: Have a weird grayish slurry type in my brew on 02-23-2016 at 12:56 AM
    Looks like normal hot break material to me.

  • Posted in thread: How important is mash temperature, *really*? on 02-05-2016 at 01:32 AM
    YFor kicks, I tested the mash from above, rather than the stream out of the spigot. What I
    found is that the mash was 148F. I expected there to be some stratification and the heat would
    mostly be abso...

  • Posted in thread: How to make AMAZING IPA on 02-05-2016 at 01:17 AM
    Two more questions I was curious about:1) what were everyone's experiences using different hops
    for 60 min bittering?(Not ctz/Columbus, but ones like chinook, ahtanum, fuggles?)2) experiences
    scaling ...

  • Posted in thread: What to do with the trub/sludge post-boil on 01-12-2016 at 01:43 AM
    If so, I thought the purpose of fast chilling after boil was to precipitate proteins, so that
    they wouldn't make it into the fermentor, and this would seem to be at ends with
    thatUltraHighABVI persona...