Search results

for my black ipa's (or schwarzbiers) i typically just add the crushed grain at the last 10-15 mins of the mash, and have never had any negative effects. It also makes it easier when it comes to water chemistry and adjusting for mash pH, as the majority of the conversion has taken place by the...

go with Kristiismean's schedule

attenuation "estimate" could have been affected by mash temps, grain crush and efficiency, ferm temps...lots of variables. if its been steady for 2 weeks, you're probably ok. If concerned, you can try to raise the temp a few degree's, gently rouse up the fermentation chamber to see if you can...

sorry! i thought i read somewhere it had been 3 weeks since you brewed. as ancientmariner mentioned, there's really no for sure way to tell, without taking consecutive steady readings. if you're hesitant, then wait it out. If you figure your ambient temp was in the high 60s, that means your...

yup - set it and forget it. sounds like you have some activity, just not as quick/vigorous as a straight sach fermentation. let it go a week without looking, and see how it's taken off at that point!

i'd let it ride. it can take a while to mellow out.

Just make sure you have some proper sanitizer on hand before the next sample! I believe the majority of the conversion happens in the beginning of your mash anyways...totally feasible to finish with a 1.020 with a 154 mash. You could leave it for another week and test FG again - but US05...

i have to agree here. before i started all grain, i figured fly would be best way to go. build a sparge arm out of copper to suspend over my square cooler and everything...used it for 2 batches...went to batch sparging and never looked back, and still get consistent 80% efficiency with MUCH...

how did your beer turn out? it should be done fermenting by now?

1) probably not enough oxygen introduced to ruin anything. 2) hopefully your rinsing removed any residual lysol - hopefully you've rectified this, and got yourself some proper starsan. not sure i'd be using lysol on anything that touches the beer you want to drink. 3) depending on your...

pretty good that you made it to batch 17! :) but still a shame :( you will be very happy with a kegging setup....especially after having to go through the bottling process, and to not even get to reap the rewards! good luck!

kind of tough to tell from the pic, but hopefully they're just yeast rafts and not mold! did you guys end up taking a sample? how did it taste? did the pellicle ever reform? you wont always necessarily have a pellicle in a sour/brett beer.

i second the PBW soak, rinse, starsan rinse, bung it up for storage and starsan before using next brew day!

i always like vanilla beans in my porters when using oak chips/cubes. a couple cut up, soaked in vodka a few days, and toss the whole tincture in!

sample and bottle!

Looks good. A lot of people will boil Pils for 90 mins to help avoid DMS, but the verdict is out on whether it's true or not...but just something to think about/look into. Welcome to the beginnings of a new obsession! cheers,

yes - you're right!...i've never done any extract/partial mash/steeping combo's before, and as a result i got my terminology mixed up! Steeping it is!

you're talking about a partial mash, essentially? 80L will leave more un-fermentable sugars resulting in more body and sweetness than the 40L.

i've never done an extract before, and when using salt additions, you're typically mixing your mash water and sparge water seperate. Mash water is typically adjusted to keep your pH in line. sulphate and chloride additions help adjust the final taste profile. calcium and magnesium are...

what's a prickly pear taste like? that would help figure out a base beer to start with. personally, i usually go with a light blonde anytime i'm using fruit though. i typically always add to secondary, but i've never used juice - always whole fruit. If you do secondary and using juice, you...