Search results

Does it taste oxidized? Because based on your grains the color may be fine? Most NEIPAs use pils as the base malt which is lighter than golden promise. Also they use white wheat and or oats at 30% or more. Finally what did you mean about the unmilled grains? Where they put in the mash...

Never mind. Double Mountain in Hood River was happy to fill a corny!

Does anyone know of a brewery in the Portland OR area that fill's 5 Gallon cornies? Or that sells full 5 Gallon cornies? I have an event coming but only have one 5 gallon batch ready and need another 5 gallon for my kegerator. Thanks!

I'm not sure that keeping unpitched wort can offer much insight into your sanitation. Whatever air that the wort was exposed to would have microbes that in the absence of yeast will take over. And if it was transferred cool and the sample tube not sanitized.. Everything post boil should be...

If you pressure ferment you can ruin them. I killed a Tilt Pro that way. But that was at 30psi. Also the Tilt Pro blue tooth connection was poor to none even with my phone sitting on the Sankey so I gave up on using them in it. They are great in buckets though and it's fun to watch the...

How did you get to 88% attenuation with that yeast and without using Corn Sugar please? With that grain bill I'm guessing you did a 5G batch to hit that OG? Also only 1 package of yeast or did you do a starter? And Finally what was your target water profile? Thanks!

With a microscope and hemocytometer. I only know because my son is working on his PHD in microbiology.

Ok then what formula would you use to calculate Conversion efficiency?

Please share your grain bill, volume of wort pre-boil and OG of an over 100% batch. While not impossible it is highly unlikely that you got over 100% mash efficiency.

The link I shared from Palmer was about mash conversion efficiency.

Every thing you need to know about mash efficiency is in Palmers Book. "But, when it comes to the efficiency of the mash and lauter, we want to think in terms of the pre-boil gravity." First calculate your points per pound per gallon (PPM) using (X x YY)/Z where X is gallons of wort collected...

I should have just re-read Palmer instead of using an online calculator. My last batch yielded 7G of wort at 1.068 using 17lbs of malt. (7 x 68)/17 gives me 28 ppm. Using 16 lbs of 2 row at max of 37 ppm and 1 lbs of Oats at 32 ppm my mash efficiency is 76%. Not sure what Brewsfriend is...

The issues are only cosmectic and speak to the fact that it is to some degree "hand made" which is cool. I can deal with a slightly crooked handle. Thanks!

Ok so now I know what to call it. I dunk sparge. And I do squeeze. Actually over 100% is possible since the comparison is too a Congress mash. So if your conversion is better then a Congress mash you go above 100%. It does not mean that you got over 100% of the available sugars as that would...

My conversion per Brewersfriend went up 20% by adding the mash out. In some cases to over 100%. I lift the bag to let the first runnings drain faster from the cooler. Then bag goes back in and I add more water to bring the temp to 168 for ten mins and then get my second runnings.

Brewersfriend lists Conversion and Pre-Boil on their site. Does their Conversion mean Mash efficiency? And Pre-Boil their overall conversion combining Mash and Lauter? I ask becuase in BIAB we don't lauter.

I guess I expected some indentation to the metal. But I suppose they are etched with a chemical which sort of dies the metal?

Not etched.

I'm wondering if anyone else is doing this? I mash in a cooler and use a mash out. My method is to add the strike water aiming for a 152F mash. After 40 mins or so I lift and drain the bag. I lower the bag back in and add the rest of the water aiming for 168F mash out for 10 mins. The first...

Anyone using an iSpindel in a Sankey keg? I am wondering if the Wifi will connect. Also anyone tried the Float? Thanks!