Recent content by Søren T

This is SRM to RGB 0,1 250 250 210 0,2 250 250 204 0,3 250 250 199 0,4 250 250 193 0,5 250 250 188 0,6 250 250 182 0,7 250 250 177 0,8 250 250 171 0,9 250 250 166 1 250 250 160 1,1 250 250 155 1,2 250 250 149 1,3 250 250 144 1,4 250 250 138 1,5 250 250 133 1,6 250 250 127 1,7 250 250 122 1,8...

Hi guys I have brewed two beers with Wyeast California Lager. Both under attenuated (60% and 64%). Normally I don't have any issues with under attenuation. Is there anything special with this yeast ??

Thanks guys, I think I have what I need.:mug:

Does anyone know the formular for converting colors in EBC or SRM to computer color RGB?

I don't have a problem with cleaning. I just run clean water through after brewing. The pumpe is then sanitized prior to cooling by runing boiling wort through it. I used to do the same thing as you discribe and had clear wort. But since I bought this pump I want to make it work.

I tested my whirlpool chiller today. Normally I do a whirlpool with a spoon after chilling and let it settle for 20 min. The wort is then clear and I rack it to a carboy. After whirlpooling I let the wort settle for 25 min before racking. The wort was not clear and now (a few hours later) I...

During winter it's typically around 5 C. After tapping into the keg I put it outside hooked up to CO2 at 3 bars and leave it there for 24 hours. That gives me about 2,2 vol. CO2.

You are mashing at full body temp. Try light body next time. That will give you a more fermentable wort. I suppose you shake to areate? There is not much oxygen in the head space. Try plunging the wort into the carboy when racking from the kettle.

I've tried that, but all the trub and hop leafs covering the scrubbie/mesh reduces the flow to much and the chilling effect is lost.

Why did I not think of that my self . It just makes me worry about hop utilisation. Especially the finishing hop, but I suppose I can just ad finishing hop 5 min before flame off instead of at 0 min ?

Any ideas on shredding leaf hops so they don't get stuck in the pump (March 809)? I can't get pellet hops around here. I've blended the hops into dust but that is to fine a material and it takes to long for the wort to clear up after cooling it.

Well, I'm one of the guys doing it indoors - in the cellar. But I do it with both at door and a window open during the whole process.

Can anybody explain why carbonation to a certain volume takes less sugar in a keg than in a bottle?

I observed the same thing when I skipped the secondary. At the same time I started to adjust the mash pH so I asumed that was the reason for the improved clarity.:ban: Also my bottled beers carbonated in less than one week oposed to two week earlier. Also try adding calcium in a pale ale/ESB...