Recent content by andrewb_1985

It was at 65F for 24 hours. After your recommendation to bring it back upstairs I brought it up. The temperature upstairs ranged from 76 during the day to 72 overnight. Total time until I cold crashed it was 52 hours. In the past I've made my starters Friday morning, brewed saturday, cold...

Yes I pitched it. I also added my 3rd pack just to be safe. No starter for it just let it swell for 8 hours and pitched. I would say I had maybe 0.5l of good slurry. Not as much as I've had in the past tho. Hydrometer

All 3 packs were dated Jun 6th, 2018

I like that idea I think I will try that in a couple weeks when I brew again. Funny, that seems so simple but never even crossed my mind!

So I ended up just cold crashing my starter after 52 hours. I left it for 24 hours in the fridge and just took it out and measured the FG of the beer at 1.023, compensating for temperature of course. So why are my numbers so far off from your estimate and what can I do about it? I have a...

Thanks a lot for your input. With my setup do you think I would benefit from a maltodextrin addition? Or is there anything else I can do to increase body?

I cant really move it as id have a hole in my pot. but i could simply add another one and not use the old one anymore, but I dont think that is causing me much grief really. My system uses a 25ft copper coil and has to sit in 8gal on water in order to be fully covered. This is probably the...

Yeah that's one mistake I made with my fabrication. I put the RTD for the mash tun in the mash tun and not on the inlet. It took me a few brews early on to figure out how to compensate. But basically I can brew with just the hlt temp. I've learned over time what the mash is doing based on...

No, I've found that my hlt at about 3 degrees warmer than my mash holds the mash perfectly. So my controller when set to 155 in my mash tun controls my hlt to about 158. That being said I see your point. With a higher hlt temp i could control the mash temp by varying flow rate and with higher...

Hello, My current Brew setup consists of 3 20gal pots with electric heaters and Herms coil. With my setup when i step mash, it takes considerable time to increase the temp of my wort between steps. I have only done rests at 122 for protein rest so far and it takes me about 45 mins to raise...

I use a hydrometer for SG readings. What SG would I be looking for in my starter? It's coming up on 48 hours on the stir plate. 24 hours at 65F then 24 hours at 72 to 76F. I have already brewed and my wort it currently in a fridge at pitching temp. I've left wort sitting around for a few...

Thanks for the replies. How long should I wait before cold crashing? And do you think I should bring it back upstairs at 72F? It's a 14gal batch

Hi all, Yesterday I made a 4L yeast starter with 2 smack packs of 3068 for my Hefe I brewed today. I have had absolutely no activity in my starter. From what Ive read this yeast is very active. The packs swelled up big and my starter and yeast were both at room temp before pitching which was...

I ended up boiling for 160min and had approx 1 gallon less than I should have by the time my OG got to where it was supposed to be. No big deal in the end I suppose

I decided I am going to go 1.5gal above desired pre-boil volume and boil for as long as it takes to get my OG up. probably 180 min boil today...