Recent content by msmith92

Thanks everybody. Well, I think I'll just relax and leave it alone :) But the dogfish comment has caught my curiosity. I don't think this profile would benefit from adding sugar but I'd like to "kick up" other beers in the future.

I think I should try to add some. Otherwise I'll get around a 2.6 % beer. So, .7 DME in 1gal water. boil. chill and add. should put the final around 3.2% don't you think? or does the extra 1gal of water change all that?

I made a british bitter last night. I did a full boil (around 7gal) and it boiled off to about 5gal. My sg should've been 1.035 but only hit 1.030 It's already fermenting but i'm wondering if i could add anything to the fermenter to help raise the gravity?

I never thought the heat would retain under a couple blankets. Next time I'll not get the strike water too far from the mash temp. Sent from my iPhone using Home Brew

Took a one week gravity. It's only at 1.024. Typically with this beer in extract it's at 1.012 in a week.

Why is grain temp a part of the calc.

How do you determine grain temp.

I ended up with 5 gallon batch. Is that what you meant?

Hmm. More malty might work in my favor for this style?

Ok. Well, I hit my OG spot on. Pretty excited. First time seems to be success. Thanks all.

My mash temp was set at 160 I wrapped it in a blanket and left for 60 minutes came back checked the temperature and it was still at 160 will there be a problem?

OK. I'm still confused on how much strike water to use for 6.75 lbs of grain. Here are the steps I'm thinking of: 1. Heat 6.5 gallons of water to 160 2. Add grains and let steep for 60 minutes (hoping to maintain 153º). 3. strain the grains (squeeze out as much as possible) 4. proceed...

So I should bring 6.5 gallons to the 153º temp and add the grains for 60 minutes. Then remove? and start the boil? I've read that double mill is important with BIAB. Should I make sure to do that too? Thanks! So new to this.

I finally got an 8 gallon kettle (tall boy). and a dark star burner. I want to try to do NB British Bitter in a BIAB. Will my setup work (size) for 5 gallon batch? Here's the recipe: O.G: 1035 READY: 4 WEEKS Suggested fermentation schedule: -- 1 week primary; 1 week secondary; 2...

FYI. I didn't need a blow off this time around. The krausen stayed just under the cap. Tastes good so far 4 days in keg.