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Seems like 90 seconds of direct O2 should be enough aeration for that size beer. Out of curiosity, how stiff did you mash on that batch? I was just reading some passages in John Palmer's book and he mentions briefly that a stiffer mash might inhibit enzyme activity and result in a less...

I typically use a 1.5 liter starter. I use Beersmith to calculate the cells I need and use a stirplate. I have tried ramping up the temp to as much as 76F once primary fermentation seems to have halted. I have also tried gently agitating the fermenter to rouse the yeast and have tried adding a...

Thanks for the reply. I always do an iodine test at the end of the mash. If that test indicates that starch conversion is complete can there still be any significant starch left in the mash to burst as you describe, or continue converting? Also, I thought that once a mash at a lower...

I am trying to dial in my brewing process to hit a specific brewing profile. For awhile when I was first getting into brewing I would not do a mash-out and regardless of what temp I mashed at my FG was always 1.010. I understand why this is the case with flysparging in particular due to the...

Question for the group, I get the impression that the efficiency in fly sparging is largely influenced by the quantity of sparge water. Is that correct? I tried fly sparging last weekend for the first time using Palmer's method of pouring water onto a plastic lid floating in the mashtun. I spent...