Recent content by 32Brew

Just like the others that mash overnight, I was looking to split up my brew day to work around family/kids etc. Would wort sitting at 170ish for multiple hours have any detriment?

I've read several threads on the internets on overnight mashing where the mash temps lose some heat to some degree, and in the morning you carry on with the rest of the process. One area that I could not find any articles on is overnight mashing in the oven with it on the lowest setting so the...

Beer Type: Robust Porter Batch Size: 5 IBUs: 38 Color: 36 Original Gravity: 1.066 Amount of Oak Used: 1.5oz- French Medium toast cubes Time beer spent in contact with Oak: 28 Did you soak Oak in distilled spirit?: no Results: 1 After the initial 30 days I had a "2" in oak flavor. After...

With an FG of 1.015 I don't believe it's the mash temperatures. It could be your carbonation levels. If you have too much carbonation it can give you a thin mouthfeel. In partial mashes, you are using a lot of malt extract as the bulk of fermentables, and most use some type of Crystal or...

WLP 013 will ferment your RIS. I just finished aging a 10.8% barleywine and the WLP 013 was a champ. Big starter, lots of O2, and it took off. 76% attenuation too.

This is paraphrased from the notes I took from the Glacier rep I spoke with, who said the filter is that the rejection rate of bicarbonates starts at about 98%, but it degrades very quickly, because of the hard water. It would be reasonable to say that the machines are averaging a 50% rejection...

I am not claimng there if some sort of scam, don't get me wrong. What I saying is it is unknown where in the lifespan the filter is. As I mentioned about the machine near me, it was not giving me the results I was looking for. I was looking for "close to DI" water (sorry for using the term...

Be wary of these machines because they're not really RO water machines. I was having problems with water chemistry, here in the Texas Hill Country, so I started buying the Glacier water. I had problems with that water too, so I called the company. I spoke with a lady that said they measure total...

My my soapy flavor i had in some batches came from water chemistry. My tap water tastes fine, but it is alkaline and hard. This flavor was most apparent in the batches that had American, citrus hops. I had to go to RO water and build it up. Check your water profile. That could be the culprit

What you are doing is basically a mini mash. Munich and MO have "mashing enzymes" (diastatic power,) so holding them at 155° is a mash. With that small of a mash, there isn't a lot being converted, but it is still technically a mash. Even at 30min, you should have conversion, so you will be...

THIS is my ongoing mental dialogue each time I have a bottle of brew!!

I see in the recipe he has a 5gal cooler for an MT. At 11.5lbs of grain, the cooler is about maxed out at 1.25qt/lb of water. He won't be able to add the 3+ lbs of grain to bring his OG up to what he wants, so he is adding DME to add gravity points. I do this with my big beers, and I call it a...

Joe, I live about 45 miles north of you, and I get my water from the aquifer. I have a similar water profile, but with a tad more bicarb. After about 1.5 yrs brewing, I can say that the water has been my biggest obstacle in making good beer. I usually dilute my tap water with 75% RO water from...

If you chose to store the first runnings, make sure the wort was held at at mashout temps for long enough to denature the enzymes. If not, you'd end up with basically a 2+ hr mash on those first runnings. That would make your beer considerably dry. I say this from experience from my sytem...

The AHS website lists the default yeast as WLP400. If you use that, then the White Labs site says "Optimum Fermentation Temperature: 67-74°F" If it were me, I'd start about 67 and slowly ramp up to 74 over the first 4 days. I think you could swing this low gravity beer with no starter, but be...