Search results

If it's necessary is a good question as with modern malts I think a lot of these mashing techniques including decoctions are falling by the wayside. Has anyone compared multistep to single infusion with any style?

It really depends on the power of the heat source. 28 batches with the same bag suggests my heat with stirring keeps it below the scorch threshold.

I brew on my kitchen's gas stovetop and using 2 of the burners at full heat while constantly stirring gets the job done without burning the bag. I use the same technique to do 10min mash out rests at 168℉. What is your heat source?

:)

+1 only for the visual benefits in this particular case which would have made it easier for OP to see what was happening.

Q3 - I went from a slow boil to a vigorous boil using a camping element and have more hot break that also settles quicker post boil, clearer beers and cleaner tasting brews in general.

+1 to glass carboys ;)

I'm a BIAB brewer and after about 25 batches have my process dialled in producing good, if not great, clean beers. Using BCS as my gospel in trying different styles, I find more often than not that my brews don't quite match the given styles. E.g. a recent Irish Red Ale is in the ball park for...

Ok so assuming there is more acceptable junk in the wort post boil, if I needed to wait longer for my hot break and hops to tsettle post whirlpool and pre plate chiller, say an hour, how will this impact my flavor and aroma hops? i.e. will I need to add thwm a little later than before?

What are the effects, if any, of these finer particles with biab considering there is no lautering?

What gap in the mill and how many crushes do you recommend RM-MN?

Thanks guys. Love the discussion here. BM my logic was the same as what you are saying by adding gelatin at room temp and I've d super results with this method. I'm keen to conduct the ezperiment as I'm now in limbo on this one. How can I simulate the chill haze proteins without making a small beer?

I just read on madfermentationist that it is important to chill to 32℉ before adding gelatin. The explanation given is that you want chill haze to form so then the gelatin can also strip this out. Googling found other reputable sites making the same recommendation so I'm changing my...

A sleeping bag also works really well.

Had the same problems in the early carb days with my IPA. After a week the head is excellent with nice lacing. Retention is average though.

My guess is that at low temps the gelatine is more likely to solidify and fall out of suspension stopping it from bonding to the yeast and proteins that cause cloudiness. I add gelatine at the end of the diacetyl rest then chill immediately in primary. That way when I rack the beer I leave...

Another IPA which is a resounding success with this yeast. Clear and well fermented letting the hops shine through. So glad I picked up the very last pack from my LHBS.

The clearest beer I have made so far is a big ipa with this yeast. Kettle to keg in 10 days with dry hopping, gelatin and cold crash. I'm brewing another batch (SN Torpedo) with this yeast and hope for the same clarity. I'll report back in 2 weeks with those results. Sent from my HTC One XL...

Love mine too and recommend using a gap measurement tool from an auto shop or the like as it is so simple to check the spacing before each and every brew. No regrets at all with the big hopper as it holds grain for 5 gallon brews up to 9% in abv no probs. Enjoy! Sent from my HTC One XL using...

It was the BN CYBI Green Flash West Coast IPA btw. Sent from my HTC One XL using Home Brew mobile app