Recent content by Griff777

Mash at 150 to 152 degrees.

Now that I am brewing mostly lagers, I have been playing around with decoction methods and feel that a simple single decoction would be less daunting to those wanting to try it out. I use a ten gallon cooler mashtun, with false bottom, and an eight gallon brew kettle for five...

For no sparge, 12 lbs 2row 6 oz wheat malt 1oz Sterling at 60 1oz Saaz at 30 1oz Saax at 5 90 minute boil OG 1.045 I wrote Jamie at Full Sail and he gave me the recipe. use 8.5 to 9 gallons of water. 4.5 for Mash, and 4.5 of 170 degree water, add all water after conversion, stir...

I have made alot of batches, draining the tun to a bucket with plans on doing the boil in the morning. No problems encountered. In fact, I let the wort settle out overnight and siphon to my brew kettle in the morning. It's amazing how much flour will settle out overnight. I do put the lid on...

I switched from ales to lagers in May, and just finished drinking my first keg. I have read everything I could find about temp controling etc. Ferment at the low end of the yeast range, which will take seven to ten days. Remove from chamber, let temp rise to 65 to 70 for two days, you will...

I bought four ball lock cornys from Adventures in Homebrewing. One had been banged up pretty good and leaked at the bottome seam. They were great about exchanging, they sent a new one and a return label to throw the old one in the box and send back. 39.00 each. I would like to put "plug" in...

Did an enhanced double decoction yesterday. One of the benefits I have discovered to this method is the hot break on the boil was extremely less, probably due to the hot breaks that occurred in the decoction boils. I had done the same recipe a week earlier with single infusion and had to...

after I posted I was thinking "i should have mentioned i use a stir plate. the beers are around 1.04 to 1.05ish nothing too high OG

Bought my Holiday 5.0 fermentation "chamber" from Lowes today, 159.00 less 20.00 coupon. I plan on removing nearly two litres of wort after 15 minutes of planned 90 minute boil, chill it quickly and begin my starter with that. I plan on setting the starter and wort into my "chamber" at 50...

I've adopted this method(primary only for five weeks on ales) and rack to keg directly. Glad to say it has produced my clearest ales to date. I used to brew in early ninety's and would rack to secondary after a week in primary. All the beers have tasted great but clarity was my goal. I just...

I too have been very pleased with the barley crusher brand. I use marris otter and two row and have found mine works best with the adjustment just slightly counterclockwise of factory settings. I lightly condition grain to cut down on dust, and get a perfect crush with whole husks remaining...

If you read alot of threads in the Yeast/Fermentation area most people are not concerned about any problems with trub, except of course it reduces your space for beer. I took their advice and did NO secondary fermenting and have had very nice clarity improvement. Leave the beer in the...

I just re read your post and I am not talking about leaving the mash overnight, just leaving the sparged wort overnight, once you have your pre boil volume. Most people don't have enough room in their mash tun to add all the water and leave it there.

You can batch sparge or fly sparge, just make sure you bring the wort up to 168 to 170 with your first infusion of water.(usually takes at least two gallons of boiling to get up to 168) Then, stir, let it sit and begin sparging by either method. I drain the tun into my bottling bucket(with...

Rather than let it mash all night, mash for an hour, then add boiling water while stirring to bring up to 168-170 that stops the enzymes. I vorlauf, then slowly fly sparge and fill up my pale ale pail to the rim with the wort. Let that sit covered overnight and siphon into your brew kettle...