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Mine looked like that on the stir plate as well. It made good beer. Kinda freaky looking though.

My professors used to tell us how good we had it because they had to use punch cards to do anything on a computer.

Me too.

I'm reading the recipe on Candi Syrup's site for Chimay Red and they say to do a rest at 124F for 20 minutes then raise to 148F "by decoction." I put the volumes and temperatures in the mash area of BeerSmith so I know how much to decoct, but I am vague about the specifics. 1. Does this...

My recipe is the Brown Porter from Brewing Classic Styles. I added 7.3 gallons of water to 12.13 lbs. of grains and post-mash I got a refractometer reading of 1.047, though I didn't know how much water would be lost to the grain at that time. Post draining and squeezing, I ended up with 1.055...

Per my refractometer I get an extra 12% or so efficiency from the squeezing, but right now it's messy. I like the bucket idea because I'm good at sitting on things. :D

I do BIAB so a super-fine crush is fine. I did my first batch with the CC milled grain yesterday and got 82% overall efficiency by just doing one infusion and no sparge. I'm very happy with that number but I've got to adjust all my recipes now for the better than average efficiency. Either...

Thanks for the ideas. Anyone ever have an issue with their bag from all of this squeezing?

I'm currently using a grate thingy but when I press down my BIAB bag flattens like a pancake and wort spills down the outside of my mash tun cooler. I'm thinking perhaps a colander would work? What do you guys use?

So I just got my new "Cereal Killer" mill. Set the gap to it's lowest setting, which I think is 0.025", just a tad less than a credit card width and started cranking. Whew! This was going to me a lot of work. Screw that, where's my drill? Hooked up the good old Black & Decker from...

I use their bottles and really like the cherry wheat too. I tried to make it once with malt extract and real cherries a long time ago. Epic fail. I need a recipe before I try that again.

Awesome. Thanks. :mug:

Does anyone know if it hurts the yeast cells if you give your wort or starter a really good shake? As examples: 1. If you pitch your yeast and then realize you forgot to aerate the wort, is it bad to vigorously shake up the carboy to aerate at that point? 2. Or, is it OK to put a solid...

I guess my first question was what number *should* I have had for pre-boil gravity. According to brewgr.com (online beer calculator), I got about 56% or so efficiency with the first batch at 1.032. To get 70% efficiency, which was my goal, I'd need to have a pre-boil gravity of 1.040 or...

OK, so here's the consensus, I believe: 1. Use spring water instead of distilled water. Will do. 2. Crush the grain better. I'll have to blender it as I don't have a mill, but I've heard that works fine if you don't overdo it. Will do. 3. Perhaps use a thicker mash and do at least one...

So... I did my first all-grain batch yesterday (yay!) and it was a day-long event that ended up a real mess (sigh!). To start the day off, I poured 7.5 gallons of 160F distilled water into my cooler that had a voile bag and 11 lbs. of grain in it. Stirred it up well, hit my 153F number...

I made a cider recently with Mangrove Jack cider yeast (M-02). It was 5 gallons of Mott's apple juice with one packet of the yeast. I let it ferment at room temperature, which was 74 F, but it got up to 78 F during fermentation. It was a busy fermentation that took about 10 days, but I let it...

Just had a yeast start on day 5. Day two I had almost 2 inches of yeast. Warmed it up, shook it, re aerated it. Nothing until the morning of day 5. Perking along great now.

We will find out in about a week in a half! I'll post results when I get them.

Right, I would have to BIAB in a super-thin walled aluminum kettle sitting on a 45K BTU burner. I did a test with a pound of steeping grains at 155F, ambient at 90F, 2.5 gallons of water, and the top on the kettle. I lost 8 degrees over 30 minutes, so there's a lot of heat loss there...