Search results

I'm messing with my water profile for Yooper's Oatmeal Stout and don't know why the Additions cells are staying red. It looks like all the adjustments for the Actual finished water are in line with the Target. According to the pop-up dialog, the additions cells turn red when the target and...

I had similar issues a while back. Going from 6' to 10' lines has pretty much taken care of the foamy pours. Todd EDIT: I just saw the picture and you may be having other issues besides serving line length. I'm sure someone here can help with the diagnosis.

For my 5.5 gallon batches, I shoot for a little over 6.5 gallons in the boil kettle. My mash thickness is around the "standard" 1.25 qt/lb grain so for an 11.5 lb grain bill, I'm mashing with about 3.6 gallons of water then batch sparging to hit the pre boil volume. Take those same 11.5 lb of...

I just reread an old BYO article that talked about mash thickness with respect to enzyme activity. I can't find the article right now but one of the points is that an overly thin mash leaves the enzymes less "protected" from higher temps and their activity is going to drop off at a greater rate...

I think what wears me out the most is walking/standing around on concrete for the better part of 6-8 hrs. Keep telling myself I'm going to drag my rubber mat out from my workbench area and/or remind myself to sit sit when I can but it doesn't seem to happen. Todd

Could the keg be overcarbed? How does it pour from the tap?

OK. So I'm thinking I should probably assume that the "true" mash pH was higher (closer to the two estimates) and not in the sweet spot for this style. I'm pretty comfortable using a pH meter but not in the context of a solo brewday. I was not very organized and was rushing in anticipation of...

I brewed a 3 Floyds Alpha King clone this weekend and have a question about mash pH. I'm using a MW-102 meter and took my sample about 15' into the mash after a quick stir and temp check (154 F). Since I was itching to make any necessary adjustments, I went ahead and check the pH (with the temp...

Trying the 3 Floyds Alpha King clone from the 2004 July/August Zymurgy issue. Saw it referenced on the AHA website and it sounded good. IBU's come in a little high (70's) according to Beersmith but should still be OK. Todd

Exactly what I (we) will end up doing but I have to mess around a bit on my way to the preferred solution.:mug: Todd

Right. I read that Northern Brewer post a little closer and came back to edit my comment so I didn't come off as too daft. Saw your post and m00ps post above it so I decided to leave things alone and wear my ignorance with pride. Todd

Looks like a solid start salty. I've never messed with any sour beers. Does this batch dictate that I designate some part of my setup for this. How much if any other gear do you move to the funkhouse and out of the regular brewery to use exclusively for sour beers? Todd

I guess they'd be secondary regulators. It's a three way manifold with an adjustable regulator on each feed. Yeah. Probably the way to go is to get extra barbs and swivel nuts for the keg disconnects. I haven't added any extra hardware on the back of my taps. They're repurposed from a tower...

Just had Otra Vez this weekend. I was always afraid of Gose since I thought they would be too salty. Now, this is labeled as Gose-style so may not be representative of the style. Does anyone know of a clone recipe floating around. I found this at the Northern Brewer forum and it looks like a...

I guess it would be a custom build. I don't think you would ever have more than a few different lengths. I only have one "spare" line that has an extra liquid disconnect on it.I keep my temp constant and have a manifold with three mini regulators on it. So when I have a beer that I want to carb...

Always a lively thread. I was guilty of the LHBS telling me "6 feet is fine" when I first started kegging. It's frustrating when you fall in love with the line length and start chasing temperature, pressure, and possible over carbonation as sources of foamy, flat pours. While all of those have...

I'm guessing that you split the starter up into smaller containers (e.g., 500 ml jars) and let the yeast settle before decanting and transferring to the vials. Is that about right? Todd

I crush mine with a mortar and pestle. I'm fancy that way.:mug: Todd

I'm assuming you went ahead and fermented it. It would be interesting to know what the target style was and then try to pigeon hole this beer you get from the low efficiency. I think there are "repercussions" from an overly thin mash but can't recall what that might bring to the party. You...

I found this out the hard way when the ambient temp got low enough this winter that the temp sensor refrigerator in the refrigerator compartment prompted the STC to think "OK. The compressor can take an extended break". Caught it pretty quick so didn't lose any meat. I did let the chicken broth...