Recent content by ayrerperformance

I love this thread.

16 different SMaSHes

Synthetic. Like food dye. And I was thinking at bottling.

Will adding food dye affect bottle conditioning? Meaning, will the bottles still carb?

This is awesome! Please keep us informed.

II used the basket because paint strainer bags fit it perfectly. I got a brew bag now so im looking forward to trying it out without the basket. I mashed at 153 and it barely dropped the whole time.

I had a feeling. Gavin, I was stirring because of the 2 gallons under the basket that weren't in direct contact with the grains.

Yes sorry, I had that backwards. Been a long day.

How does this information transfer to the thread about controlling attenuation via mash times? According to that thread, shorter mashes dry out your beer. Does that only apply to traditional 3v systems? Are you getting high attenuation and drier finishes?

White labs clarity ferm wln4000.

There is a new yeast that is supposed to make beers gluten free. Of course I cant remember the name right now. Whitelabs or wyeast are making it.

I'm going to have to read that a few times to understand it! Lol. Thank you.

Priceless, out of curiosity, what parameters cause the mash thickness of you calculator to change? For this past brew it called for 2.44 qts per lb. At 13.5 lbs. My next brew will be 10 lbs, calling for 3.19 qts per lb. Same amount of hops.

Great info. Following. Edit: has anyone done a short mash with a large grain bill? Does it matter?

I have a corona mill so I don't think there's a way to measure gap. I get a lot of flour though. A lot to me anyway. I only just started milling my own. I will tighten it up a little more next time.