Search results

+1 Harkin. The step really is for the honey malt but the flavor will be there without the step. Skip it, dough in at 153, at about 50 minutes in turn up the heat till its 170. Umm umm beer.

Try a high temp engine paint as an under coat or primer and two part ceramic paint for around the burner area. The high temp paint will keep the frame protected and the ceramic paint will keep the burner area good to go. Also cools faster. (I do industrial coatings of mild steel in case you...

Your pulling off the yeast to early. You can either ferment warmer and transfer to secondary or leave in primary longer. Try 3 day increments.

Youll be ok.

Yeah. All you will get is aroma though. Not much alpha acid can leach out without hot temps. In other words you will get all aroma and no bitterness. It will help you profile the hop well.

Do you want malty sweet or sugary sweet? Malty sweet there isn't much you can do except buy different malt. If you AG'd you could raise the mash temp closer to 160 and that would work some. If you just want sugary add table sugar to your bottling process instead of whatever priming sugar you use.

With a 10 gal pot you can get away with no HLT. Just recirculate your wort over the grain bed instead of sparging with plan water. Just a thought. Do whatever your little heart fancies.

Oh. I also have never used a calculator. I do all of it freestyle and just see what I get in the end. I have NEVER had a bad grain bill.

You want your pre boil volume to be about 4 gallons. Put four and a half gallons of 160 degree water in mash tun. Dough in. Let mash for 60 minutes. Slowly drain off one gallon. (Should be clear by then) Pour that gallon slowly back on top of the mash. Turn your spigot wide open and drain into...

+1 Catt It's finished.

Welcome. If you ever want to come to Fort Worth for a brew day let me know. Bryan

Use about.5 oz for 5 gallons. Just throw it in primary or secondary vessel, which ever you want, and let er ride. Another alternative is beano, I know it seems weird. Beanos active ingredient is alpha galactosidase. This also helps break down long chains which lowers FG. Crush about 4 tabs up...

If I were you, I would send 8 of them to me for cleaning. When I am done I will send all 5 back to you. Nice and spiffy. If you don't want to disassemble, pressurize and run a bleach water mix through. This will dissinfect the valves and hose. Oh and get now gaskets. Fo' sho'.

I wouldnt call it speed brewing. In my experience, I have tasted MY beers at different increments and found that one week was significant for my own taste. So far I haven't had any ill results with fermentation or bottling. I did royally screw up a boil once but that was my first. My cherry boil...

The picture in number 27 inserted into the logo of number 50 would also be awesome.

I think 54 will get washed out on a brown bottle. 50 is my fav.

Yeast attenuates after 4 days. The purpose of fermentation is to allow the yeast to get the most out of itself. As far as I am concerned if yeast is done working after 4 days I am ready to bottle. I usually allow it to sit for a few more days because I am a major schedule freak. So I brew and...

The yeast isn't going to add significant flavor. You might be ok. Just remember to lager after a few days fermenting. SHould be fine.

+1 to all the googles.

Yeah. But I have never heard of a 45 min mash. I would put water in mash tun. Let sit for 50 to 55 min then add 170 water. The extra ten mintues isn't going to hurt anything. If nothing else it will get a wee bit more sugar for you.10 mintutes after adding the 170 water, drain the wort...