Recent content by Temp81

@ maisch I’m glad I interpreted your post correctly for what you were asking. Sometimes we all have ideas in our head that don’t seem to come out of our mouths or go to print the right way to ask the right questions. Everyone will always have there own interpretations to every post. Also...

I’m not going back to reread this whole thread to make sure this was said at one point so don’t quote me on it, but I thought at one point it was mentioned that the rapid cycling of on off power from the duty cycle setting of the PID may shorten the life of the element. All that aside I think...

Yes temperature is probably the biggest factor in making beer and that goes for the whole process. Mash temp controls efficiency, mouthfeel, fermentability, and possible tannins extraction. Pitch temp for yeast, too hot could kill the yeast or throw off flavors. Too cold, yeast go dormant...

If the gravity has been stable for a good while you could probably bottle and be okay.

You can drink it, it's just going to be sweet heavy and low alcohol.

158 is pretty high. I normally stay in the 150-153 range. At 158 you start denaturing enzymes that are needed to convert sugars into fermentable sugars.

Mash temp?

Funny thing is that was where I was going next. But I made the mistake once of measuring finish product with a refractometer. Figured I would start simple.

What are you measuring with? Hydrometer or refractometer?

I was also thinking of dry hopping for at least a week before kegging.

I had it in primary for about 6 weeks or so. I was going to bulk age for 3 months, then keg it and let it sit for 2-3 months, or for as long as I could stand it. Honestly it was really really good, and very smooth after just the primary time. It was also very clear. I would say if you bottle it...

Spunxter here is the recipe 12 lbs 2 row 3 lbs Vienna 2 lbs victory 8 oz Crystal 40 8 oz Crystal 120 8 oz chocolate malt 4oz Chinook at 60 1 oz centennial at 15 2 oz cascade at 15 Mash at 150-153 Ferment with us - 05 I collected like 12 gallons then boiled down to 6 or so, yeah really long...

Yeah the hydrometer sample was down to 1.008, so not much residual sugars left. I borrowed my neighbors steam cleaner so I'm going to attempt to at least ensure there is no smell until I can get time to replace the padding. The good part is that there is no stain.

The house is on a concrete pad, so no worries about a subfloor. The other crappy part is this house is only a little over a year old, so tearing up this carpet is just as painful as losing 5 gallons of precious barley wine.

No it wasn't just in the closet, I was setting it down to open the closet doors. I'm not even sure how it happened. But needless to say I have about a 20 sqft mess. I just finished going back over it with the spot cleaner spraying hot water with a bit of vinegar and dish soap in it. I am hoping...