Search results

Suppose that's the way to do it if you're not going to start high and reduce the temp while adding enzyme :) let us know how it goes!

Extras i dont need...these prices are $2 less each than the cheapest price i could find online. $8 Each - 2x Straight 1/2" Hose Barb $10 Each - 2x 90* Elbow Hose Barb Will ship via USPS Priority or UPS Ground or Overnight. Buyer pays shipping. Paypal only. Cheers!

After 3 batches with my brewometers ive found a simple moving average over 3-8 hours to be quite accurate. FG numbers were also right on the money using the SMA comoared to my hydrometer (this of course assumes a calibrated brewometer....)

Haha actually i went with centennial (8.1% AA). 1/2 oz first wort hopped then an additional 1/2 oz added at the end of the boil and a 30 minute whirlpool at 176F.

Lol, no my adjustments are not one-size-fits-all. Thats the entire point of using something like bru'n water. And yes my measurements are with gram scale to 0.01 resolution, a pH meter calibrated before each use and stored properly in solution, reading to .01 resolution, and using as precise...

Here's a shot of the final product. Came out reeally well. I'm quite pleased. Very light, crisp, refreshing. Just the right amount of citrus hops supporting the grainy sweet millet malt profile. Light bodied, nice foamy white head (dissipates pretty quickly to lacing). Very nice.

How accurate should I expect my Bru'n Water forecast to be for my mash pH? I have been using RO water and building it up. I have a TDS meter and the source water consistently reads between 10-12 ppm TDS. I use a BAIB-type system, the Blichmann BrewEasy, with generally 8-10 gals of water...

Yeah, a sort of reverse decoction. With decoction a portion (like 1/3 or so is my understanding, though I've never done it) of the mash is removed and boiled then added back to the main mash to raise it from protein rest temp to sacc. temp. The boiling denatures ALL of the enzymes present in...

Yeah I've liked the hanna unit. It is the "higher end" model with the accuracy to 0.01 +/- and is temp correcting with a replaceable sensor. Although I didn't do this research before I purchased the hanna unit, I'd recommend investing in the unit with the most affordable replaceable sensor...

I use a hanna ph meter with room temp samples. Just take a few mils and pop it in the freezer a few minutes and it comes right down to room temp. The 6.5 would be room temp ph, so 6.1-6.2 or so at mash temps. 81% is excellent! Ive only managed 60-65% so far.

Yes, go. You wont regret it. Im on the west coast and did my first nhc last year in san diego. It was a great time.

So beta surely is denatured pretty quick at 163-165. Alpha will take longer to denature at that temp, but I don't know how fast. I've heard Lagunitas mashes for their IPA at 160F, sooo... But yeah, mash efficiency and fermentability are greatly improved with the use of additional enzymes.

I've not had good luck with s04. tends to be erratic in its attenuation...tends to drop early. What was your actual mash efficiency (without sugar)? What amylase do you use? I just used White Lab's OptiMash product for the first time last batch and it calls for an initial ph of 6.5 for best...

Looks like white labs says usage temp for optimash should be between 40-75C....75c would be 167F so 170F might be too high for that enzyme...https://www.whitelabs.com/sites/default/files/OPTIMASH%20Spec%20Sheet.pdf

Mad fermentationist has a recipe here with some descriptors that seem to match my impressions.... http://www.themadfermentationist.com/2011/05/buckwheat-sour-amber-ale-recipe.html

Can anyone describe the flavors they get in their beer from buckwheat? I get a weird almost tart flavor without the acidity that i think may be the buckwheat but i have a hard time describing it. I want to say sourdough bread, but thats not quite right either. So im 3 batches in with my all...

Out of the fermenter:

Legume, so to tie this in to my optimash enzyme thread, optimash from whitelabs is that thermally stable alpha amylase...mash that higher, then add diatase at ec krause' recommended 140-150 temp range for fermentabilty.... Im using malted millet and rice malts with flaked corn or flaked oats as...

Interesting so what you're saying is that the higher temperature rest say 170 with white labs optimash would be longer for better mash efficiency, then the second lower temp rest (150-160 with diatase) would be for fermentability and would be typically less than 60 mins?

It was the cable both times for me. If you unscrew the ends and inspect the connections that would yield more info. When i inspected mine one end's soldered connections had come loose.