Recent content by schmahly

I should add that this will be a 12 Gallon batch total.

Hey all, I'm racking my brain here and need some opinions. I have RO water. Here is my grain I'm using and what my water profile is currently. Grain: 21.6lbs 2-row 1.64lbs oats, Flaked . 85lbs Munich malt 1.706lbs 80L 1.132lbs 120L 1 133lbs Brown Malt .996lbs Chocolate Malt .314lbs Carafa II...

No I'm steeping the dark grains 24 hours before doing an all grain batch

Can't say it would be a partial mash. I am steeping chocolate malt and black patent.

Curious about cold steeping procedures. I'm hearing a ratio of 1lb dark grains to 2 qts water but some recommend to triple the grain in a batch. My question is do you still follow the ratio or would it be like 3lb dark grain to 2 qt water?

Hey all, I'm curious what is everyone's practice on aging beers. I've got a pumpkin in the fermenter cold crashing after about 2 weeks fermenting. I have read that warm storage can help mellow out all the flavors and them not be so sharp and harsh. Does anyone else raise temperatures and age...

It came from the yeasts data sheet. It just blows my mind that even in books they tell you to pitch this specific or close to it of yeast but when you do the math its some absurd number.

I have to ask about pitch rates. Is it true... that if I have a lager at OG 1.056. 11 gallons. Is it correct that I would need like 13 packets of Saflager W-34/70??? I mean if you are going to pitch the yeast addiquently would this insane number of packets be correct? Doing the calculations...

So utilizing the bru'n water spreadsheet... I should add the mash additions and the sparge additions in the mash. I can see this changing the pH a bit so I'm assuming the acid additions may have to be reduced. I am using RO water as well.

Yea I didn't add the grain bill or my acid additions. I was thinking on keeping the calcium low but getting the SO4 from the Epsom salt. I thought I read somewhere that you want to keep the calcium very low and maybe get the CaCl2 higher for this style.

Hey all, so I'm looking into doing a Festbier and fermenting it under pressure. But, I have this water profile that I'm hoping is good enough. Any feedback? Ca 11 Mg 5 Na 8 SO4 22 Cl 21 I'm using RO water FYI. Targer pH of 5.3.

So, thought I would give an update. I had zero issues pressure transferring. I had to do a few trub dumps but given time and lower temperatures I had no hop material clogged in any dip tubes or poppets. I used 8oz of hops for about 10 gallons.

Hey thanks for all the input. Yea I always read that some have no issues whatsoever. At least that's what is being said. My experience on the contrary is consistent with you all. This first batch in my unitank I plan to attempt the cold crash method. But plan to get that filter though. Seems solid.

Hey all, I'm about to do a dry hop (pellets) in my spike conical and need some advice please. If I dry hop (no bag), then let's say slowly drop temperature over a three day period to cold crash temps and hold it there for a few days, is it safe to do a closed pressure transfer to a keg if I...

So I'm getting so close to purchasing a conical. Going with spike. But I'm torn on which size I should go with. I've got 20 gallon kettles. Technically I could do 15 gallons and go with a CF15. But.... 99% of my batches are 10 gallons. This is a huge investment and I'd hate to have regrets...