Recent content by BeerMaverick

Hi all, looking to down-size my brewing set-up (not as much time to brew these days), so I'll be selling my spike system (pick-up only and I'm in CT). Although I've taken very good care of everything, it is obviously used, so I'll be selling it for about 50% of what I paid (bought everything...

Felix Felicis: Vienna Lager (5.5%)

This answers it for me - thank you sir! It's now clear that it's not all about burritos and strippers.

Thanks all - as I noted, this isn't a question of any pre-fermentation processes/mechanics (I understand Flaked Barley has a DP of 0 and needs a base malt to be converted and that Flaked Barley does have sugar to lend to increase gravity once converted). My question was if those sugars are...

Hi all, I'm looking for a source/data that explains the degree of fermentability of different adjuncts. The most obvious case of a non-fermentable adjunct is Lactose, but I'm reading some sources online indicating that Flaked Barley is not fermentable (including on the simpsons malt website...

Augiedoggy, TheMadKing, Jready, and others that have done many batches on this system, about 12ish batches ago (when I was finally done tinkering with variables in terms of the process on this system), I started plotting an efficiency curve on Excel (mash efficiency achieved vs grain amount) and...

Agreed about more than one way to do things. I grind coarse (0.045") and recirc with the pump valves all the way open (the line loc has allowed me to do this without pounding the grain bed). I used to grind finer and recirc slower, but my efficiency was lower so it's interesting that you're...

I believe I'm that idiot, unless someone else said the same thing. I crush my grain to 0.045" based on what Kal at theelectricbrewery suggests about grinding coarser for recirculating systems. He crushes at 0.047" (and is far from an idiot if you've checked out his site :) ). I am in the...

I gotcha, I was following all of that, but didn't grasp that you were NOT recirculating your MLT water thru the HERMS directly after mashing in - you are just recircing the HLT to let it cool down enough in order to start the mash recirc (so the MLT temp isn't increasing to above where you want...

I'm not sure I follow - my mash temp drops between 7-9F when I add grain depending on how much grain I add (20 gal kettles), so the HLT temp would be 7-9F above where I want it to be when the mash recirc needs to start (if I were to use the method you're mentioning). So, if I started the mash...

To each their own - I do it the BK way since the strike water temp in the MLT is higher than I want the HLT water to be at (say strike is 162F for a resulting 154F mash temp when grain is added). The HLT water would need to be about 165F to get the MLT to 162F for strike (I want the HLT to be...

It's a pretty great system and makes brewing far more fun. So for water I add my salts to the MLT based on the strike volume (I actually heat my strike water in the BK (I don't draw it from the HLT) - that way the HLT water isn't impacted and it's already at the correct temp for when I start...

I dislike beersmith for this very reason - Brad makes many assumptions that I disagree with... I ended up making my own spreadsheet that I find much more accurate (I'm able to nail my predicted numbers on the head every time now... granted this took 5 years of de-bugging, correcting, and getting...

Fictional Brewing: Sunrise on Endor

Great work! Is there a chance of you teaming up with Tilt to make the Tilt an all-in-one (basically where this board is built into the Tilt)? This would be a huge step forward.