Recent content by masaba

That sounds easy enough, thanks.

Do you have any cheap suggestions for a mash cap? Will aluminum foil or plastic wrap work or is aluminum a bad idea? I would need something really thin as I don't have more than an inch or so under the lid of my mash tun. I don't recalculate my mash as I use an insulated tun instead.

I bought a pump and clamp down everything during transfer. I underlet my dough in. I don't have a mash cap, but my full volume mash essentially maxes out my mash tun (I have the 10 gallon SS mash tun). I have tried to minimize agitation at dough in by underletting, but have found that I need...

Is that the recommended dose for full volume mashing or do you think I could get away with something less? I really don't want to have another dumped and would like to give this method of brewing a fair shot.

I did adjust mineral additions to account for the SMB and started with RO water, so I don't think that was the problem although I will go back and check. I will add that each time I used the yeast scavenging method of de-oxygenation the wort.

Can too much SMB cause the beer to be astringent? I made 2 LODO batches and both ended up really astringent. They were both ales and I dosed at a rate of 50 ppm SMB and used a no sparge full volume mash. I have never experienced astringent in my other beers. The LODO runnings out of the mash...

I ended up using whirlfloc just because I always have. Sounds like it is more or less a coin flip from everyone's feedback anyway. Thanks!

I'm going to brew my first New England IPA soon. What are people's opinions on using Irish Moss in the boil for this style?

I think John Blichman would come out with a line of LODO home brewing equipment in no time if there were a market for it.

The most interesting part of the exbeeriment for me was Charlie Bamforth's comment about avoiding SMB in the mash as it will convert into hydrogen sulfide and result in an unpleasant aroma. Is this always the case? Does the aroma depend only on the amount of SMB or are there factors one can...

They have done something similar (twice) and it failed to show any difference either time. http://brulosophy.com/2016/08/15/yeast-pitch-rate-pt-4-vitality-starter-vs-viability-starter-in-a-lager-exbeeriment-results/...

Hey Gavin, thanks for responding. I really enjoyed your article in Zymurgy. I'm like you, I don't have a dog in this fight either, but I at least would like to let people know the variety of stuff out there so that they can make their own informed opinion. You are also correct that time for...

I don't think this is true. Other research shows that they all reach the final biomass, the stir plate just does it faster. And, as shown in this blog, the experiment by Chris White on this subject (which is used for the famous Mr. Malty calculator), was really conducted in an unrealistic...

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I'm in, and I will take: 1 x RAH1002 Rahr Standard 2-Row 50 lbs I would also like to start a split of WEY1018 Weyerman Munich Type 2. I'll take 20 lbs.