Search results

Love Wheels. When the first came out I despised them. I have really grown to appreciate Dave Grohl as a true artist. They've been added to my bucket list of bands to see. Hope they reunite so I get a chance

Personally I mash with the 1.5 per pound rule. Heat up some mash liquid to get my mash out then sparge until I get about 7.5 gal of liquid into my kettle Always end up with 75 percent efficiency and about 5.5 gallons after a standard 90 min boil. I've waited and collected a sample from my...

I guess I had really good timing on the read of this thread! Started a Dog Fish Shelter Pale Ale clone last night I temp control fermentation in the summer but not the winter even though I have a vessel to do it. Gonna drop it in tonight and let it roll at about 62. Also glad to know I used a...

Agreed. There is no best option. Several different ways to get to the same end result. I would encourage you to think of more than today. Case in point I started with a 5 gal igloo with a SS braid false bottom. Switched that out for a very nice false bottom only to discover that I couldn't mash...

This is a weird one for me. I transferred an Irish red into secondary last Saturday and when I checked it today it appears to be producing enough C02 that I have several "islands" of foam originating from the yeast sediment . I know it was done fermenting.gravity was at 1.013. Anyone seen or had...

Don't crush my own grains, but neighbor has a grain mill so I might ask to try it. Also have been thinking about PH. Have some PH 5.2 stabilizer I haven't really fooled with any thoughts?

Plus if maintain the water above grain channeling shouldn't be an issue. You real have no reason to disturb grain bed after initial mash in mix

Seems at face value you just sparged too fast. Used the same setup you describe in 5 gallon cooler with good results

It just seems from all I've read and the recipes I've used they're all set for 75 percent efficiency. Not trying for 100 percent here but would really like to hit 75 consistently. Trying to see who else has struggled with this and what they learned. Seems like I'm doing everything text book yet...

I have brewed 6 batches of all grain now and am still struggling with efficiency. I seem to rate in the 67-70 percent range. I use a 5 gallon cooler with a false bottom and ball valve, and fly sparge it takes me right at about an hour to collect 6 gallons of wort. I have taken gravity reading...

Just sanitize and rack out a sample. Get your reading and go from there. I would make sure gravity reading is stabilized for 2-3 days before transferring. As far as oxygen you will introduce so little it's a non issue. This hobby is no where that scientific to worry about small amounts of...

So I brewed a amber ale a little more than 2 weeks ago, using WLP 005 (British Ale) The beer is now in secondary, and has been for a week now. Still seeing small C02 bubbles come up, and now for the question. My target FG was 1.016, I now sit at 1.012. My OG was right on target @ 1.058...

Update: It now looks like I have tiny oxygen? bubbles coming to the top and appears to be causing foam on the sides

Trying to figure out HOW? if all visible yeast was removed and FG is on target, I am hoping at this point i still have a little fermentation going on, and not contamination. I sanitize everything, but being only my 4th total (3rd AG) batch this is a new one to me with a blown airlock

All, I brewed a Mac& Jacks clone 10 days ago, uneventfully. A day after pitching my yeast I discovered my airlock had blown out, but it couldnt have been for long. Fermentation was going crazy. I rigged up a crude blowoff system and let things be. I had alot of wort pass through my blow off...

Okay, so I brewed yesterday and about 20 min or so into boil I started noticing alot of colagulation on the top of my wort. I've brewed 3 batches prior to this and never had or seen this before. I scooped off most if it (approx 2 cups). Being suspicious, I looked at my grain bed after...