Recent content by jmancuso

If your doing a mash out I would mash at around 149. If not I would say 152-153 and just stick with the single temperature rest. I didn't notice any difference with the multiple rests.

The first thing would be to check the calibration of your thermometer, you may be mashing at a lower temp than you think. If its not the thermometer I would suggest you start doing a mash out if you don't already. I was having a problem with over attenuation so I started mashing at a higher...

I have used rahr wheat and mostly use weyermann pale wheat. My lhbs goes through probably a 55 lb bag of the weyermann every week or two. The only thing I can think of is something in my water chemistry reacting with the wheat?

All were fermented at 65 and ramped up to 68 after a week. I have a very large kettle and keep a vigerous boil and get 15%+ boil off and it's always uncovered . I have a whirlpool immersion chiller and am below 140 in 3 minutes. And I use a 90 min boil sometimes it goes more like 100 min. All...

I have been having this reoccurring problem with dms flavors in almost all of my American wheats. I keep getting these canned corn and other vegetal flavors in these pretty straight forward 50% domestic 2 row and 50% wheat recipes. I have never had any of these flavors in my German wheats (...

Well I thought they would atleast be ok to see if my starsan was under 3.5. The lower range strips go from 2.8. Which is a very light green to 4.4 which is a dark blue green. I thought they would read in the light green range so I can just look to see if it was lighter than the darker green...

I have 2 sets of ph test strips. One that ranges from 4.6-5.8 and another from 2.8-4.4 that I bought to test my starsan. When I tested the starsan the color of the paper was bright yellow on both ph strips, but there was no color that matched it on either package. I just Want to be able to test...

I really like this app. I have it for the iPad. I wish there was a way to email recipes on there without setting up the server. I would like to create recipes and email them to myself so I can have them on my iPhone while at the lhbs.

So I'm guessing u just use enough co2 to push the beer out? Does the co2 effect yeast health at all?

Do you keep the beer at room temp? Do you find this works as good as the bucket and bottling wand or should I just pick up a new bottling bucket and wand?

I want to bottle condition a tripel I'm making. Since I started using the beer gun my bottling bucket and wand have gotten nasty from neglect. Does anyone have experience with using the beer gun to fill bottles? I was thinking of transferring to a keg, stirring in the sugar, and then applying...

I don't know what oxy smells like but the ones I buy I get from this guy who has pallets full of cornies. He bought them from the soda companies when they switched to bag in box. Anyway they have a strong concentrated sprite smell,not from soda but from this caustic that they used to use to...

I read on another thread that the narrow id of the cam locks restrict flow when using a whirlpooler? Since that is the main thing I will be doing for now I was avoiding them.