Recent content by jveruin

Maybe decide after trying it. It seems to me that some beer drinkers have more distaste for beers that they say taste sweet. I don’t and maybe that’s why it stands out to me when someone points out the perceived sweetness. If you taste it post fermentation, you can add bitterness by boiling...

I too am doing 10 gallon BIAB batches. I bought a replacement round grill grate and put that on top of my kettle. I lower the bag back on top and I get a surprising amount of wort out. My grain absorption went from .085 to .048. Squeezing a bag with 30-40 lbs of grain felt pretty unproductive.

It may help to use a lower attenuation yeast strain so as not to dry out too much. The Anchor strain (Wyeast 1272 or Imperial Independence) or London Ale III (Imperial Juice) might be good candidates. They both have interesting esters too.

Welcome from just across the cheddar curtain in Hudson WI. YEP... it’s cold here too.

Similar condition myself, except I was fly sparring in a cooler mash tun. I upped to 10 gal batches in a 30 gallon pot (to allow some high gravity beers). My first BIAB was Sunday and missed my OG by about 8 points. Did you adjust the crush at all to be finer?

To me, those look like the remnants of yeast and not a pellicle. I have seen small white floaters left after the kreusen falls. I’m sending a photo from BYO that reminded me of yours. This photo is in an article about pitch rates and is indicating a normal fermentation with London Ale yeast...

I think the answer is “mostly yes”, you can split everything and it will be pretty close. If you are brewing all grain, you may have to adjust a few things after learning about your system. An example... If I do a half batch, my grain bed will be much more shallow. It’s possible that my...

I have had, on many occasions, big Imperial Stouts with 2lbs oats do the same thing. I usually carb at around 40 psi at 33 degrees. Most beers take maybe 3 days tops, but my big stouts with oats (viscous) take around 6 days. I’ve reviewed a lot of forums and people mention problems once in a...

I’m only guessing by descriptions, but the kiln amber may be similar to aromatic malt. It seems like it will add a toasty or bread crust flavor. Acidulated malt is processed to add lactic acid to your mash / wort / beer. In small quantities (maybe 0.5 lb), it may not noticeably change the...

How is the chloride / sulfate ratio? The calcium chloride can make a beer taste a little more full and less crisp (in my opinion). If you’ve never done it, dissolve a small pinch of calcium chloride in a small amount of water in a glass and put your beer on top. This would give you an idea what...

This strain is notoriously slow. Like, really slow. I’ve been at the same place. It will likely take off, but even Ehite Labs warns about the slowness in early generations.

I wrote about a similar issue force carbing a big stout with lots of adjuncts (coffee, oatmeal, chocolate). I had it on 35 psi for 5 days at 32 degrees with almost no carbonation. This has happened to me more than once, but only on this big stout. Normal beers show normal carbonation in 2.5...