Recent content by Mike T

That’s kind of what I was thinking was necessary. Using a cold bath right away for a temperature delta of close to 200 degrees would certainly turn the bath warm quickly. I agree my method is best used for later stage chilling.

That’s what I am thinking. Have it pass through ice and then recirculate back

Hi All, wanted to post to see if people had some really good cooling solutions that save water and are inexpensive. I also wanted to share an idea I had and wanted to get some feedback. my idea: I was thinking of getting some glycol and making a glycol/water combination and putting it in a...

I am on the Quabbin water, so appreciate the info Balrog. Shades - I have a SSbrewtech BME that was newly purchased. I am transferring it into that vessel after the boil and then running icewater through the chilling coils inside the fermenter. Takes some time, but reduces the need for a...

Thanks! Very helpful.

Tap water, live in Boston so I know the water is quality but don’t know exact minerals in it.

All pale ales so I agree with your assessments on the water. Really helpful thread, appreciate all your insight and I’m glad I asked the question.

Thank you oneplate and cswant, Very good points. I can't completely rule out same fermentation, sanitation procedures as I upgraded my fermenter and now have temp control, which is why i made the leap to all-grain because I have all the bells and whistles now. This thread is making me think...

Yes, these are all great suggestions. My troubleshoot idea is to do an extract brew that i know has worked in the past to see if i get the same result as before. That will eliminate something being wrong with my fermentation. From there I am going to work on troubleshooting the mashing and go...

Thanks all these are all good suggestions. I will go with an extract batch to see if its really an all-grain problem. Then I might explore starting with a 1 gallon batch to keep costs down. Life is too short to drink bad beer so I will figure this out.

I think my best bet to isolate the cause is the go back to an extract batch I have made before and see if it comes out the same. Then I will know that its a all-grain issue, not fermentation, and then can work on figuring out the cause. I would think that if everything comes out correctly then...

I do have temperature control. Only heating and I keep with 1 degree of my temperature in the cold basement. Edit- always using WLP001 I made the 1st two from scratch, this third one I went to an all-grain sierra nevada clone that I have with extract. The three possible scenarios I see are...

I think it might be a fermentation issue, so Im going to go back to do a extract batch and see if i get the same results to narrow down the error.

They taste watered down, kinda rubbery, no off-flavor I can really describe on the nose. I've also had trouble with suckback. I tried to let this one ferment for 3 weeks (at 69) with SSbrewtech heating pad, but it sucked back on this last batch (didnt think suckback would occur keeping it at...

Hi, Looking to see if anyone has had the same problems as myself: I have made good extract batches and just made the move to all-grain. All 3 of my all-grain recipes have come out poorly. I hit my gravity, mashed at 152 for 60 minutes (did not hold just insulated the kettle as best I could)...