Recent content by OG2620

Math before coffee = fail. You are correct! On both counts!

Sounds more like a fermentation problem than a mash temperature problem. Mashing at the low end of the saccharification range should yield a drier wort, i.e. more fermentable sugars.

Longer lines would certainly help. But, I have 5' lines with my keezer set at 38F and my tank pressure set at 12 psi, an I get a perfect pour every time. I do the set it and forget method. So, it is possible to cure your problem without longer lines.

I had the same thought.

What are your pressures and keezer temp?

You ARE kidding right? He reminded me of the '72 Dolphins players that would celebrate with champagne and crap every time a undefeated team went down during the regular season. Petey didn't need to pout, just show a little class.

I agree with these points.

I am all for anecdotal, but can someone explain this to me. I am set at 38F with 16 psi and 5 foot lines, and I have a perfect pour every time. I will accept that the laws of physics do not exist here in ME. I mean no disrespect to you Yooper as I hold you in high regard.

Sorry. I mistook this as arrogant. Moving on. So, 1 psi per foot of tubing is the constant that I should be using?

How do you explain this phenomenon?

2 psi per foot of tubing is a variable in an equation, or don't you see that.

I thought that "rule of thumb" was 2 psi per foot of tubing. Maybe I've got different thumbs.

+1

For turkeys up to 16 lbs., Bon Appetite (November 2012) recommends 72 hours.

I hear ya. He did also mention batch sparging in the title so I just assumed that he was looking at mash efficiency. Unfortunately, I'm wired to automatically refer to mash efficiency, especially in recipe formulation. Hopefully, this thread will teach me to be more discerning in the future.