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uhh... is that a floor scrubbing pad or am I drunk??? :drunk: later, mikey

It's ruined... bottle it all up and send it to me for proper disposal :D later, mikey

Seems the Maltose Falcons site is down... that's the first time I've ever hit their link and it didn't work... give it another try tomorrow later, mikey

Ok, just wanted to see what everyone brewed today... you DID brew, didn't you??? Well, I brewed to beat the rain today (here in North Alabama)... So I guess I'll have to call this one "The Rainy Saison" to appease the brew gods for holding off till I finished!!! I did a Mini-Mash (30...

Also think about cutting a piece of foam insulation to fit snugly in the cooler and cover the top of the grain bed during mashing... glue on something for a handle and poke a hole in it to fit your thermometer through... then just lift it out if you need to add water or stir or whatever... won't...

Update on the Saison I pitched at 85F... about 4 hours later and the krausen is beginning to form and the air lock is bubbling nicely... :rockin: Starters are your friend!!! :D later, mikey

The only thing I would change is to use a piece of copper tube with a slight bend in it to reach lower into the cooler... other than that it looks like what I've seen the "big boys" do with 5 and 10 gallon coolers... Way ta go!!!! later, mikey

Hey again Jon, That is a bit high, but not high enough to croak the yeasties... might shock them somewhat if they were much cooler than the wort... But Hell, I pitched my starter of WLP565 Saison I yeast today at around 85 F... but then I WANT this one to ferment that warm!!! All them good...

Make sure you use great big gobs of rice hulls!!!! :D later, mikey

Hey Jon, Tell us just what you did... Did you aerate the wort? What temp was the wort when you pitched? How long has it been since you pitched? Dry or Liquid yeast? Did you make a starter? What was your OG? If you pitched a vial of White Labs with little aeration and no starter it can...

I stopped using LME a long time ago due to the fact it is MUCH messier and if you are getting it from a shop that has slow turnover it can be oxidized which will produce off flavors in your finished product... DME is the way to go, IMO... That being said... I'm on my way to all grain, so I...

Here's a few more wee heavy recipes from BYO: http://www.byo.com/recipe/552.html http://www.byo.com/recipe/707.html http://www.byo.com/recipe/719.html http://www.byo.com/recipe/1446.html http://www.byo.com/recipe/1491.html that should give ya some ideas anyway later, mikey

Haven't had a chance to use the Pacific Gems yet, so I can't comment on them... I think you might be heavy on the aroma hops for this style... see the BJCP style guidelines for more info: http://www.bjcp.org/styles04/Category9.html#style9E From what ProMash gave, your OG should be around...

Well, the real question is how did they mash the Wheat LME... your .5 lbs of Munich @ 160 is gonna give you very little in the fermentable range... more body/flavor than sugars that the yeast can break down... that is a fairly high mash temp. as most I see quoted is 149-158 F... the lower the...

Yeah, ProMash is giving somewhere between 1.084 and 1.091 at 70% efficiency for 5 gallons (depending on if the second 4 lbs is LME or DME)... 1.045 is what I get if it is all DME and 10 gallons... How much are ya making??? mikey Oh, and that don't count the wheat

With the recipe, mash schedule, volume of wort, type of yeast, fermentation temps. etc. it is possible to estimate (read guess) what the OG might have been, what the FG "should" be and then work from there... without an OG reading, I'd check the SG every day and, when you get the same reading...

Even at 75 F the US-56 shouldn't do ya wrong... I did a cider with it at over 80 F and it is clean and tasty, just as it should be! :drunk: mikey

My guess is it was 8# of pale or pilsner... and with the 3.3# can of LME the OG is probably around 1.075 give or take a few points... A bit low on the IBUs for an American Pale at that gravity for sure, so it won't be real bitter... it will most likely taste clean and malty sweet with a bit of...

here's a place to start learning how to calculate your efficiency http://byo.com/mrwizard/1145.html :mug: mikey

What was the OG and what was the SG at time of racking? I usually go a week in primary, but I'm lazy and can only make myself work after a few beers on the weekend :) :tank: :drunk::cross: mikey