Search results

Fermentation has died down. I have some krausen and beer that was pushed through the blow off tube. Now that I'm not getting much activity would it be best to replace the current lid with the blow off tube to a new one with an airlock? The current lid with the tube has the black rubber piece cut...

I'm brewing an imperial smoked Porter today and using a recipe I got from a book. I know I can mash at whatever temp I want and my thoughts would be on the higher end to give it a full body, but the recipe is suggesting a mash at 149. I think I'm going to go with that temp to see what it turns...

I had the yeast in a fridge at work all day. I got home around 9:45 last night and accidentally forgot to put the yeast in the fridge so it sat out in about 72 degree room for about 10 hours. I've seen this question asked a million times (will this yeast be ok to pitch) but I haven't seen this...

I did a 1.5 gallon batch correctly (for the first time) calculating the volume with my .25 gallon trub. Going into my 2 gallon fermenter the beer was close to the top and when I checked on it this morning beer had been pushed up through the airlock and all over the lid. I replaced the lid with a...

And here's the braid

I messed up When I said it was a manifold. It is a stainless steel braid. I didn't lift it on purpose. When I drained the mash I saw that half of it was raised upwards at about a 45 degree angle I think it wasn't flowing fast enough to fill the hose at first but it started flowing like a...

To answer your questions: Yes I stirred the mash as I batch sparged. My LHBS crushes my grain for me. They did a standard crush 2lb 15oz smoked malt 1lb 12oz us 2 row 5oz Munich 8oz crystal 40 4oz chocolate 3pz black malt Mashed at 149 with 10.57 quarts of water I mixed up my terminology...

I mixed up terms. I have a stainless steel braid at the bottom of my mash tun. Not a manifold and no. When I BIAB, I just put the grains in my kettle and mash there.

Last question of the night and this is very vague. My beer ended up 16 points off of my OG. It was my first batch sparge beer. My BIAB beers were always spot on or very close. I mashed in at 1.5qt-gallon and I hit my initial mash temp perfectly. I was mashing at 149. My mash temp barely dropped...

Gravity. If it was getting clogged what is the answer for that? Once the mash is draining I don't imagine there's much you can do except let it keep draining and deal with all the bubbles and oxygen flowing through the tube

Question about this recipe. I want to make a brown ale for the fall and found this in a book. I've plugged that malt into Beersmith a million times and I am not getting an SRM anywhere near 36. Am I missing something? Also do you think it's a type on the hops where it's calling form.5 oz of...

Starting to piece together different pieces of this process now that I've done both BIAB and batch sparging. My OG came in at 1.073 instead of 1.088. That's another issue for another time. Question is should I have kept boiling until i got up to that OG even though I hit my volume? I am guessing...

Reviving a year's old thread but wa wondering about this. I chilled my wort down to about 90 then transferred it to my bucket and put it in the freezer. Once it reaches pitching temp, I'll take it out and pitch. See any downside to this? I'm only doing 1.5 gallon batches so I'm doing an ice bath...

Dumb question I know. I have a little 5 gallon cooler that is maybe 10 years old already converted to a mash tun (bought it that way). It has this type of spigot. Used it for the first time in a long time today and it leaked a little and didn't drain well. I also have a 10 gallon mash tun with...

Oddly enough after my sparge was done I noticed the manifold was not flat against the bottom of the cooler. Half of It was raised about two inches. Never ran into that before

I just did my first non-BIAB beer and while collecting the wort I got tons of bubbles going into the kettle. Towards the end it was just pumping wort out like a heartbeat. Some would drain, a second would pass, then some more would drain so on and so forth. It was never an even flow, it was just...

I've done 9 BIAB beers now with only one of them drain pours. I decided to get back to using my traditional equipment (I brewed 8 years ago before I knew what BIAB was) and I have a few basic questions: 1 when batch sparging, I am going to go 1.5q/lb to begin with. I never worried about this...

Doing my first nonBIAB beer Tuesday and as I am tinkering with the recipe I have a few questions: I am using the included "single infusion-full body batch sparge" profile. Do I go into the mash profile and change the settings with every beer I brew? For example it has the mash temp set at 156...

I've added sugar to the boil but never to the mash. There's no instructions in the recipe. It lists the grain bill as 12.25lbs 2 row, 1lb caravienne and .66lb sucrose or dextrose. Thoughts?

I decided to do a recipe I have in Beersmith traditionally instead of my usual BIAB. Even though i am doing the same batch size, should I just do the scale recipe function and change equipment that way or should I just change the equipment profile? I haven't done any batches other than my BIAB...