Recent content by mrcej23

If there is an incomplete starch-to-sugar conversion in the mash, what is the impact, if any, to the finished beer other than less alcohol? I read somewhere that starch is a breeding ground for bacteria, but if my wort is around 1.07 isn’t that enough to kill off any bacteria anyway? Incase...

Yeah. 465 sq ft. So I’m pretty set on brau supply’s Unibräu system. However, one of the biggest steps forward I’ve taken in brewing is proper fermentation control and I refuse to step back. I’m looking at the brewjacket System but I’m not completely sold. Is this the hippiest thing you’ve ever...

Hey guys. I just moved to a small studio apartment and I’m trying to figure out what I’m going to do as far as fermenter temperature control. I like the concept of the brew jacket because it doesn’t take up much space and is very portable which will be good because I will be moving a lot for my...

I recently brewed what was going to be a double IPA with a target OG of 1.075 and ABV of around 8%. It ended up being 1.060. I use a cooler with a stainless steel braid for false bottom and I always do a double batch sparge with 3 gallons first and then however much is needed (usually around 2...

I have had success doing a double batch spare in my cooler mash tun. I use the default beer smith efficiency of 72% and always get at or near the predicted OG. However, I would like to do a no spare batch, just to see how it goes, and to shave off a significant amount of time from my brew day...

Ok so I know that you're not supposed to dry hop a German Hefeweizen because you want the aroma/flavor of the yeast to dominate..... but I'm breaking the rules. What dry hops do you guys think would go well in a wheat beer with a German hefeweizen yeast strain (wyeast 3068)? I was thinking...

Thank you for the thorough answers. Glad to see the original writer of the primer reply. I think what I'm trying to figure out is what is the bare minimum I can get by with and still have acceptable brewing water. You can be sure that I'll get way more in depth into water chemistry later on but...

I just finished a keg which was the first batch that I paid attention to water chemistry on (I don't get to brew as often as I'd like). I followed the advise that you guys gave me which was to follow the brewing water chemistry primer linked in this thread, adding 1 tsp of calcium chloride to...

This is pretty similar to the recipes I've been looking at for a festbier, except it would use Hallertau, Munich lager yeast, and maybe half a pound of victory added to the grist. Is there any reason I couldn't do that with exactly the process you just described?

I have several all grain ales under my belt and have been wanting to make my first lager for a while now, since I now have the temp control to do it. After trying the Weihenstephan/Sierra Nevada festbier collab a couple days ago and loving it, I've decided I'd like to do a similar Oktoberfest...

Nobody has touched on how to take the posts apart. Can I just use a channel lock wrench or is there a special socket I have to use? anything else I should know about taking it apart?

What is the simplest way to clean a corny keg? I've heard that I need line cleaner and a special socket to disassemble the posts. Can I get away without those things? I have oxiclean. I see the hex shape around the base of the posts. Would something undesirable happen if I just turned that with...

I'm interested in this. So I would need 2 of these kits as well as 2 1500W burners, correct? I'm looking at brewhardware.com. The kit is currently out of stock. I would like to order the kit and burners in one order. Its there a burner you recommend from brew hardware? Or is there a better site...

How does Lauter efficiency and mach efficiency relate to BH efficiency? Are there formulas to get between them or are there too many unknowns?

I’m assuming the variable thatbmade your beer better was the amount of yeast pitched, not the fact that it was extract? As long as I could get the same og with all grain it’d probably end up the same?