Recent content by bbedell

Thanks! Looks awesome. Any idea what he means by "when no diacetyl or acetaldehyde is detected"? How can we detect these? I'm assuming they're gone after a 48 hour rest as most recipes I've read recommend this time frame?

Where can I find a rundown of this method?

Thanks for all the great insight guys. Not to change the subject but for any of you with Helles experience: are you a fan of the 48 hour diacetyl rest after 14 days? Also, how close are you trying to get to your target final grav before racking to secondary? Thanks

I did use a hydrometer...I'm guessing the sample was around 160-170 at the time it was measured as I was sparging @ 170 degrees. I did not adjust for temperature, and it looks like in the future I'll have to learn how to do this or simply wait until the sample cools to check a gravity. I...

Thanks, Doug. Very informative stuff. I had been using a digital thermometer with previous brewing sessions, but it broke so I was using a normal "floating thermometer" for this session (did not leave it floating, but would insert it from time to time to take readings). Is it possible to...

Sure, and thanks for your detailed response. Below is a breakdown of my mash and boil, all calculations were done using the Green Bay Rackers calculator on their website. 2lb American 2 row pale palt 1lb Vienna malt 1lb dextrin malt 0.25lb 40deg L crystal malt all were bought pre-crushed for...

Don't have a graduated boil kettle so can't measure volume until I transfer to fermenter. Starting volume pre boil was 6 gal. Finished just under 5 gal after 90 minutes. Not sure where it was after the first 60 min. I also added another 0.25-0.5 lb of malt extract during the last 90 min which...

Thanks for the reply. How do you find your pre boil OG compares to your post? Was 1.014 somewhat normal for a target of 1.055 and it simply required that extra boil time? In this case, with a 1 hour boil OG of 1.020 I felt my only options were dump it or take meaures to try and save it...

I'm wondering if/how people here deal with the topic of adjusting boil time to meal a target OG. I was doing a Helles brew last weekend, per the recipe I had the target OG was 1.055. The specific recipe was very non-specific on its boil steps, but did indicate a 1 hour boil, whereas most...

After trying (and loving) Evil Twin's "Brett Yeast & Helles" i've been inspired to try to make a similar one at home. I plan on using this recipe for my Helles base: https://www.homebrewersassociation.org/homebrew-recipe/recipe-of-the-week-munich-helles/ From what I've gathered reading...

This was definitely a much thicker mash, which was my first thought about where things went wrong. I had to use 1 qt/lb in order to make the mash fit in my tun (only have a 5 gal tun). Using the calculator on Green Bay rackers I used 13.5 qts of 168 degree water with my 13.5 lb of grain to...

I appreciate any advice that can be given here. I brewed my first IPA this weekend based on this recipe: https://www.homebrewersassociation.org/homebrew-recipe/deschutes-fresh-squeezed-ipa-clone/ Brew day went pretty well (other than a broken carboy). I was very surprised to find that my...

After about 4-5 more weeks the SG fiiiinally dropped to around 1.010. Bottled it last weekend...about 6 weeks in the bottle until it's ready. I'll let you know how it does. Thanks again for the advice!

Will do. Thought about harvesting yeast from the brew but didn't. Need to invest in some mason jars. We'll see what happens over the next few weeks. I'll let you know. Thanks for your help! Beau

Yes, I used the WLP565 yeast. I made a 1600 ml starter as indicated in the pitch rates PDF that I linked in my original post. Decanted off the wort and added some of my new Saison wort prior to pitching on brew day. I oxygenated with pure 02 as indicated in the recipe. All specific...