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I follow anvils recommendation of using rice hulls, stirring occasionally (lift as well) while I use the pump on my 6.5 and my pro temp thermometer tells me that the top is the same temp as the the anvil probe. Plus I have been hitting my numbers numbers since I have been being more...

1.060 would be OG Original Gravity (Pre ferment). 1.013 would be FG Final Gravity. That would also be in line with a beer that had unfermentable sugars remaining and not explain the extra dry taste.

So the darker the roast the more dry and the more bitter the beer will be. But I think there are other factors that trick our taste buds. For example, Guiness is a dry light (abv) beer, however because of that mouthfeel from the hard water, so many people perceive its as a heavy and...

Could be, Maybe it's the fruity character I equate to less dry. Fermentis has it pretty far along the fruity (estery?) side of it's flavor circle charts, as opposed to 05 which is right on the neutral line. Funny about your preference to American Amber. On this side of the pond hopped...

as a rule of thumb the ratios of specialty grain is the key to most recipes. So if you are just substituting extract for base malt, it shouldn't need to change the adjuncts. If on the other hand, the amounts aren't one for one equivalents then you might need to weeks them. On another...

I got anvil's stainless steel plate for the pump and then added a ball valve and quick disconnect to the outgoing (and a quick disconnect to pump side incoming). I use a camber 1 liter liquid container (the low and wide profile. I shut off the ball locks and put hold the container under the...

You mean the hooziwazit?

Agree , so true. I'll make my every day bread in 3 hours, and then I'll do a sour dough for a number of days including the overnight in the fridge rise. So I get that. I'm not done dong my research (and assume I'll never be done), and love all the different ways and variations. I...

oh man, wouldn't getting your hands on those old tools make for great wall decorations in your brew room.

+1. That hop burn should dissipate and 100% agree that 02 exposure would ruin it. Growlers from a local brew pub (or beer distributor here) is a great solution to buy time while your current home brew is conditioning and your next brew is in the works.

I'm not worried about a disaster, my objective is to explore yeast a bit more. I am reconciling my current laissez-faire approach with this notion that is commonly stated in one form or another in a variety of write ups: "If you over-pitch, or dump in too much yeast, your squadron of...

Rangers had 50 the other might and lost. Sometimes the puck just won't find that inch or two to squeak by the goalie.

seems the Rangers recent trades are backfiring. Too many missed assignments in a 3 game losing streak. Plus the puck is finding everything except the net. They still are dominating ice time with their ability to love the puck with corner grinding, precise passing and speed. They shots...

I have to ask, and this might be helpful to the OP down the road. I am an apartment brewer and space is a huge issue for me. When I started and bottled I have lots of shelf room and an extra fridge in my three car garage. I know what space I needed to store empty bottles, full bottles...

Fwiw, I just brewed an Irish Red Ale that I was very very pleased with the balance of malt and dryness. I do agree with the mash temp (my recirculating pump and my stirring every 20 minutes helps to keep an even heat, While I took steps to showcase the malt, I also knew by using...

Just trying to understand why the huge discrepancies and make sure I am using the calculations correctly so I know when I need to do something other than rule of thumb guidelines. I understand the notion of being over conservative, but some of teh numbers weren't in the same ballpark and I was...

Irish Red Ale HB just tapped. I'm going to need to pick up a growler or two so that this last a few more weeks. It came out very tasty and hit the numbers on the head, maybe a bit more malty than dry for an Irish Red, but I sure love that Maris Otter, and I can certainly taste it.

I get that. I've been brewing 2.5 gals with one packet for many years now. Since I brew mostly ales that aren't as yeast and pitch rate sensitive, I really don't give any thought to over pitching (or underpitching). I've been posting in threads for some time now on the subject to pitch the...

What bothers me is that the a number of yeast calculators say this can't be true, especially when brewing lagers. Something is amiss. I get the calculators are being conservative, but they are not in the same ballpark. These calculators are sourced by what appears to be well informed...