Recent content by Davidio

Sierra Nevada's Bigfoot. Will down a Dave the Elder later on...

I was a bit lost in my own brew there. I misquoted and misinterpreted what Tennesseean said. Anyway, 1.5#s along with the rice (had it converted) would be waaay too high a gravity for Amer. Light Lager. Also, sunlight wouldn’t stall your fermentation, it would likely speed it up if the temp went...

Alright, let's dive into this without, hopefully, turning you against the pleasures of brewing beer the way you want it to turn out. 1) You have been brewing since 2010? You should have learned how starches are converted by now. You can't add steeped starches to a DME wort and expect them to...

Not sure why I would boil a stone in the wort...I chill the wort and rack and Then oxygenate...

I have a pot that I put my racking hose, stone w/ tubing and a large spoon in and bring it to a boil. I boil the water and then keep it there hovering around boiling temp for 20-30 minutes. Boil again after use. No issues...

Decoction was used back in the days when there were no thermometers and, by trial and error, brewers learned how much of a mash should be taken in order to, when added back to the main mash, get the best results overall. Back then there were acid rests, protein rests and sugar rests thus the...

I use 180 degree water for a couple reasons. 1) It helps attract those sugar molecules from the grain. Remember, sparging is an osmotic procedure. You are not "rinsing" the sugar, you are coaxing the maltose to move from a higher concentration liquid to a lower one. and the hot water assists...

How unfortunate! I hope as time goes by you’ll be able to taste more of us double IPAs, in the meantime you won’t be able to experience the wonder of my “Dave the Elder.

I use proxy carb and it works fine in cold water...Saves a few $ on hot water...Always question authority...

It might be worth trying it in cold water as well...

You might be on to something. What flavor did it add? Mud, grass, pine or oak tree aroma?

I'm sure I've never brewed a 1 gallon batch of all grain beer. You'll have to write an article and tell us how you did it.

Yeah, but that's no fun! No matter what you brew, it's cheaper than buying it.

I was informed by a homebrew supply expert that I should use 100% rauch malt when I brewed. The problem is that if I hadn't added 5# of 2-row, I wouldn't have had any conversion at all. Instead, I got a 70 gravity but the sample tastes "light". What is the diastatic power of Rauch malt?