Recent content by MaplePaddle

I’m working on this as well. What I’ve learned; If it’s not over carbonation and it’s not resistive pressure (line length), then it’s temperature stratification. I found the bottom of my keezer in 6 degrees lower than the draft lines. Working on improving air circulation to see if it helps...

Curious to know what your FG and attenuation. My guess is you had complete conversation in the 1st 30 min at 158F.

Any chance we could get a photo of they layout? Curious to see how 8 ball locks fit. Did you need to use the ledge inside the freezer? Is it possible to fit 8 + CO2 tank? Thanks in advance!!

Thank you ajdelange, cire, Silver_Is_Money, and mabrungard! Admittedly, I haven’t had the think about chemistry at this level since my early university days. I don’t think I could have gotten there without the guidance. Thank you very much for the help! I’m happy to see the Mg values are...

I’ve been trying to help myself with understanding my water report for a long time. I THINK I’ve finally figured it out, but terribly uncertain. Bru’n Water indicates I have a balanced water report. I’m having to use the Conversion Calculator to extrapolate some values. I would really...

Step mashing. I found it took way too long to get my mash out temp to reach 170F if my heat exchanger was below 190F when I started to raise the temp. Created another problem I guess.

I’ll make some changes. Thank you all

Approximately 185F

I checked my notes and my mash temps never overshot my targets. My recirculation are momentary, only to add temperature. I use an insulated mash tun. 30seconds@30min and 2min@60min.

I think your point has merit, so I checked my notes. I have an insulated mash tun, so I only had to recirculate on each occasion for 30 seconds at 30 minutes, 2 minutes at 1 hour, and 10 minutes at mash out. Therefore maximum 4 quarts of wort (out of 24) would have been denatured, ignoring the...

I’ll have to try lowering the temp. Puzzling that it has no noticeable effect on wort SRM <10. Only darker brews >20.

I’ve been having issues with low attenuation on my dark brews. I’ve scrutinized my process and I’m now thinking the source of my pain is recirculation temp. It’s important to note, due to technical limitations of my propane set up, I only recirculate my wort when I add heat. Also, I stir to...

Update. After a week of constant airlock activity (every 30/1min) gravity drop was zero. I’ve reviewed everything (mash temps, yeast attenuation, oxygenation, yeast nutrient, pitching rate, fermentation temp) and my conclusion, by deduction, is still inconclusive. The only two possibilities...

Anyone have any experience with these products that may assist in my decision? I already know I don't need a sight glass and will rely on internal markings.

I added Nottington yeast following Queequeg advice. Airlock activity for 3 days now. Time will tell how much of a drop I get and if I get any off flavours.