Recent content by DerekS

Large amount of home brew equipment for sale. Nearly everything you need to get started for either all grain or extract recipes. Everything well taken care of and in great condition. Buy entire kit or individual items. 32qt. Aluminum Kettle w/ Lid & 21in. Spoon - $35 21qt. Enamel Kettle w/ Lid...

I have been wondering about that. Didn't even think about taking a sample before it goes up though, thank you!

Thanks for the update. I definitely can't wait to see how it works for me to keep it on the burner. Makes sense now that I think about the enzymes go into the BK along with the fermentables.

I have a 52 quart chest converted MLT. I put one thermometer on the inside corner and the other one in the middle. Not sure what a RIMs element is.

Hmmm. That is something interesting that I had never thought about. I might start mashing out if that is the case, or at least keep the runnings on the burner and see if things change.

I do not mash out. After I collect the first runnings I let my sparge sit about 10-15 minutes at 168-170F. So the first runnings all together are sitting in the kettle for maybe a half hour. Is there a difference in fermentability with mashing out and sparging? For aeration I dump the wort from...

I use a 19 gallon rope tub along with ice bottles to keep the temps stable for a week. After that first week I don't worry about the temps any longer. The house reaches 80 degrees this time of year in the afternoon. Can that increase in temp affect the primary even a week after pitching?

Yeah I have used many strains. Wyeast 2112, 1007, 1056, 1084, and 1098.

Yeah I have two alcohol based thermometers that coincide with each other and measure accurately. I mix really well to distribute the heat and have the two thermometers in different areas. I have read that conversion can take as low as 30 minutes and anything after that doesn't convert a whole...

Wasn't sure if this should go into the all grain or fermentation category but figured I would start here. I know most have problems with under attenuation but I have consistently had problems with too much attenuation. I just completed my 6th all grain batch and it has gotten better, but still...

Lol yeah will do. Next time I'll have to make a checklist sheet for her if I am away again. Thanks, I appreciate all the help!

So how do you suppose the yeast survived the hot wort, at what temperature will they die? Was 30 minutes enough time to cool and maybe the yeast were just used to hot fermentation temperatures and were slow to want to work in the 70 degree wort?

Well had a great brew day, thoroughly sanitized everything, aerated well, and was only a 1.042 beer. Was expecting the fermentation to take off after having made a starter (Wyeast1007 German Ale) but absolutely nothing was happening by the 24 hour mark, so I shook up my fermenting bucket to try...

Okay thanks guys. It also sounds like it can take a while longer for even the starter to get going with older yeast, so I think I will be starting the process a week before brew day.

So I plan on brewing an American Wheat beer using Wyeast 1007 German Ale which has low flocculating properties. It was packaged a little over 4 months ago, so according to MrMalty I need to do a 2 step starter, both 1L in size. My plan was to cold crash for 24 hours after each step and decant...