Recent content by Smellyglove

HIWI.

The yeast spec % is just a number achieved in the lab facilities with a standard wort. Some times they are correct, other times they are not so much correct. It's just a ballpark, which can be pretty off. Look at WLP565 for instance. If one get those numbers something is wrong, as it ferments...

You did only mention the gap in the post I quoted first. So, there's gap, speed, (if fixed speed you need to know the sweet spot of how much grains you let down onto the rollers), roller diameter and to mill them wet or not, wheat/barley, I think the list ends there, it all depends on what you...

CBC1 or F2. I did only mention this since you don't have much experience with big beers. It's possible to "burn out" the fermenting yeast.

We started this party at least two months before we planted them outside. They looked really healthy inside, one of them even started to grow fruit, which seems stange, after planted they stalled, then suddenly exploded in growth, and flowers didn't seem to show until one month ago /1.5 months...

Don't transfer it to anything "secondary". You'll pick up oxygen. A black beer of that strength will show oxygen in a matter of days. It will become "dusty/paper-ish" in a few days and just go downhill from there. Just let it sit three weeks, take it for what is is then. Do not dry-hop it. And...

Give it a week, take a hydrometer sample. Then wait another week, take a hydrometer sample, then wait one more final week, take a hydrometer sample. Taste them all. If it tastes "off" in any way at the last hydrometer sample find out why it does so. Bottle it, and read why it tastes strange, let...

If you have hard water (in regards of alkalinity at least) then a RIS is the beer you'd want to brew.

Does the fridge pull enough that that's what you need to unplug? But, I don't know. But might the characteristic of the breaker help you? Some units pull some start-up amperes to charge the capacitors. C/B breakers? How much does a garage door motor pull?

Dunno if this is the correct thread. But I'm seeking advice. I live in Norway, EU. I've planted tomato-seeds which are supposed to be "short-season"-seeds two years in a row. They don't get done until frost sets in. Have to chop off and let them ripen inside. One of the plants this year, like...

An imp goes pretty fast down after you've let it rip to about what you're experiencing about 1.040. then it goes slower. Taste is another variable. I don't like fermenting my big ones fast. After about 7 days (free from memory) I uasually average about 15 points pr day. Maximum is 18 points.

There's so much more than just gap setting to mill for a specific system. Speed and gap are two variables in regards to roller size which can be manipulated to several different results. If you brew BIAB, crush everything, if you recirculate, crush the interior and not the husk, to say it in...

Better to test it while not brewing, than to have it fail while trying to brew.

I'm into Hefeweizen much.

You've exchanged the calcium with sodium. You don't want to much sodium in the beer, but you want some calcium. Bur if you've used this water before, and feel it's alright, then nothing new I suppose.