Recent content by code3kid

I think I feel the similar way about it. Maybe the other side of it, though. For me, it was a batch of a Hazy Pale that I ran into a problem with. I mashed higher looking for more Dextrines. I get great mash efficiency on my smaller stove top system. Less grain, same OG. Once the beer...

I have spent a lot of time trying to increase mash efficiency. I guess just out of a desire to squeeze every bit of sugar out of the grain I was using because more is better, right? But does it matter? Is there a such thing as too high of a mash efficiency? Is there a negative effect on...

At just 2 weeks, as the finished beer comes up to room temp, the yeast will go after that priming sugar no problem at all.

Agree with IslandLizard. But just in case what you were actually thinking about was RECIRCULATING your mash in a BIAB rather than whirlpooling at the end of your boil to collect break material into hopefully a nice neat cone at the bottom of your kettle...then YES. Recirculating the mash will...

Yup. I use a pot lid that is the same diameter as the malt pipe. The handle keeps my hand from the hot grain underneath. I've heard of tannin extraction with squeezing, but I can't tell a difference and that's good enough for me.

Honestly WOW. Light bulb just turned on for me. Perfectly described. Makes absolute sense. Just like that I am convinced to try a new approach. Thank u so much doug293cz. Cheers

Thanks for responding Jocky. Yeah, recirculating gave me quite a kick in efficiency. I'm pretty sure that rinsing with the wort that I have already collected wouldn't be detrimental. I think I'm just trying to see how far I can push my efficiency. My last brew I mashed in with 7.25 lbs...

Happy Cinco de Mayo! I brew in a Mash & Boil all in one system which I have modified by adding a pump for recirculation of my mash which greatly increased brewhouse efficiency. I typically brew 4 gallon batches so that I can ferment under pressure in a corny keg. For this reason, it is very...

Too funny. Grain crush is important. I have found that if you recirculate, the crush should be a little more course. If you don’t go as fine as you want. And if u ever try anything with a lot of wheat, you better stir every 10 min or so. Good luck with your brew day and have fun.

Yeah. I hear you on the sparge thing. I'm pretty sure that an effective sparge requires a bit more time than a quick run through the grain bed to rinse away enough of the last bit of converted sugars present in the grain to make it worth while. Seems to me like you are more likely just...

First of all, thank you very much for your time with this write up. I have only just recently found it. Quick question for anyone that has successfully used this method. What kind of viability have you found after thawing these yeast vials? In general, for example, if you were to purchase a...

First of all, thank you very much for your time with this write up. I have only just recently found it. Quick question for anyone that has successfully used this method. What kind of viability have you found after thawing these yeast vials? In general, for example, if you were to purchase a...