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Reading through the link you referenced with the image, the literature doesn't link the enzymatic activity to a conclusion that thinner mashes produce less fermentable wort. In fact Figure 7 and the associated comments draw the opposite conclusion with regard to conversion of malt starches and...

I personally would prefer to have 4.5 gallons of beer coming out with the intended gravity, then having 5 gallons of beer that has been watered down a little bit to hit the desired volume. If I lose a six pack because of it, so be it. It still may taste good, just a little thinner than intended...

Paid. Thanks!

I've brewed a few Tripel's and a few Quads so far and they always have a pretty hot alcohol taste if you sample them early on. I wouldn't mess with it, just let it age some and see how its tasting. If it is infected theres not much you can do, but if its just a very young big beer then give it...

Also, looking around on the net, most shops that list the data for this recipe show the expected OG to be around 1.052, something that could easily be accounted for by incomplete mixing of the wort. Also, looking around on here, it seems your not the first to have this recipe finish roughly...

Another issue with these prehopped extract kits is lots of times it is very easy to get an incomplete mixing of everything in the bucket and your OG can be sampled from a higher or lower concentration area of the wort, throwing your OG reading off. Without reading out to 3 digits, I wouldn't...

I'll take the 4th if nobody else has jumped for it yet. Also add me in for 1 bag of Breiss 5298 2-row brewers malt

+1 for waiting longer next time and making sure to read out the hydrometer three decimals. How does it taste? like warm flat beer?

You've got saved searches on your craigslist and ebay apps to get notifications for things like "Glycol power pack", "chest freezer", "kegerator", "keg cooler", "homebrew" and "keg" just to see what comes up as soon as it is available.

If you have a pump, or an extra keg you don't need to remove the dip tube (it can really jack up the keg if you do it wrong). Use the same technique described above for transferring the beer, but with a keg full of your caustic, rinse water, or sanitizer. Be very thorough with it because you...

+1. It will kill some stuff, but not everything, so it might prevent contamination spoilage, or it might not. Different microbes have different thresholds for heat. 150 will kill some, 160 will kill some more, 170 will ensure most (at least most of the ones that you should really be concerned...

I brew a 5 gallon batch per week. Half of them I keg, and the more unique ones that I don't expect to drink very often go into bottles. I have a few coworkers who I'll share a few bottles with each week, family that really enjoys it at gatherings, and a group of friends that come over for...

BIAB is defintely a great way to get into the All grain world. Doesn't require a lot of extra investment, and for the same cost as making a basic gravity fed 3 tier system, you can bling out a BIAB with the pumps, tubes, electric, etc, and you can always expand to a 3 pot system later if you...

And what was the recipe? Ferm temps?

Do you have a tool to remove the the dip tube from the sankey keg? if not its still doable, just a little more awkward to clean and sanitize. With the dip tube in, you can do a closed system transfer from the corney to the sankey by hooking up your CO2 to the Corny Gas In port, hooking up the...

Food industry uses Food Code 1995 as the standard for that kind of thing which dictates immersion at a temperature of at least 170*F for 30 seconds for manual operations.

Very good point. Most Sankey Couplers also have a built in rubber check valve. They're not fool proof though.

You certainly can. It works great. If you want to make it easier to switch between either a Corney Keg or the Sankey you can get quick disconnects and adapters that will hook onto the sankey coupler to interchange them easily with the Corney disconnects.

Donnelly, I have been deployed for about 5 months in a dry country and have been living vicariously through your thread. Thanks so much for chronicling your appreciation for beer throughout the year. Keep it up!

Only when sober...