Search results

Entered

Just remember that with full volume BIAB mashing, the larger volume of strike water has less of a thermal drop when adding the grain. Find a good BIAB mash calculator online as Beersmith was never really good a hitting the right temps when I used it.

Based on your posted volumes and Pre-Boil measurement, you OG should have been 1.071. My guess is that after your whirlpool and then letting it settle, some of your denser sugars sunk to the bottom of the kettle. Thereby throwing off your OG measurement. If you are positive in the correctness...

I've used cold brewed coffee on many a recipe and never had a problem with it being unsanitary or causing infections. The tips I would give though would be to add at bottling/kegging time and use it sparingly. Cold brewed coffee is very potent flavor wise. I generally use 2-3 cups in a 6...

Thanks for the help everyone. I think for future brews I will definitely use a hop sock to reduce the trub some. I have also adjusted down my biab grain absorption in Beersmith based on my numbers from this brew and the numbers from my past 4 brews. Hopefully I wont have the same problem...

Ok maybe someone can explain to me how this happened. Est Pre-boil Gravity: 1.063 Est OG: 1.087 Est Pre-Boil Vol: 8.5 gal Est Post-Boil Vol: 6.5 gal I go through my normal 90 minute mash and with a starting temp of 150 and ending of 148. Pull my grain (BIAB) and take a sample...

Research no-chill. This is done all the time. Sent from my SAMSUNG-SGH-I727 using Home Brew mobile app

In the Mash Profile that you have chosen, there is a check box for "Use equal Batch Sizes". If you un-check that box it will change your sparge amount to one sparge instead of 2 amounts.

When I brew my Hefe I just use straight RO and add 1 tsp calcium chloride per 5 gal water. Really lets the yeast shine through IMHO. Edit: oh and yeast nutrient

Yeah I aerated pretty well. Had a nice layer of foam from shaking the fermenter. I'm truely wondering if the 60 minute mash wasnt enough to get full conversion and I ended up with too many complex sugars as a result. I didn't do an iodine test at the end of my mash so I guess I'll never know...

Yes they are hydrometer readings. I guess I should have specified its was supposed to be an imperial sweet stout. I was going for @8% or so. It may just be done then at 5.6% but I was hoping for more. :(

So I brewed a sweet stout almost 3 weeks ago. OG was 1.075 at 6 gallons into the fermenter and hit all my numbers/temps. I pitched 2 packages of re-hydrated US-05 at 70F and lowered the temp to 66F in my temp-controlled fermentation freezer. Fermentation kicked off within 8 hours and remained...

Brandon O's Graff recipe would be a great place to start. I brewed a 5 gallon batch of it 3 weeks ago and cracked the first bottle tonight. I must say it is excellent!

This weekend I am planning on brewing up a 5 gallon batch of Graff (malty, hopped cider) using US-05 as my yeast. When this is finished fermenting I plan on following it with a 6 gallon batch of a holiday spiced stout and was planning on using US-05 for it too. It is okay to just pitch the...

Network Engineer

I may be relocating to the Lawton/Fort Sill area in the next 6 months and was wondering what the whole situation is with OK home brewing laws for personal use as they seem really confusing. I know that I will have to file for a permit/license (couldn't find a link to the free license on the...

31020 - +6.5 gal Vanilla Cream Ale

Subscribed... really interested to see how this turns out. Looks like a great design.

I apologize Woozy, when I wrote the post I couldn't quite remember that PPG was actually the correct term to use. That's what happens when you've been up for 20 hours. :-)

FWIW, I was taught a recipe design class by the head brewmaster of a local craft brewery and he taught it differently. Of course it may be taught differently by different people, but the below information has worked for me flawlessly. The only things you get 100% efficiency from is base sugars...