Search results

PM sent.

How are you performing your mash-in? Especially with the higher gravity batches, I take at least five minutes to thoroughly stir the mash once I have doughed in with a constant scooping motion of the grains at the bottom to check for dough balls. The thicker the mash, the greater the...

For grains, I use food containers which seal to keep foods fresh. Mostly I reuse the containers that we buy nuts in and clean them out thoroughly before repurposing with grains. Base malts are kept in 5-gal food rated plastic pails with gamma lids on them or, for the three most used base...

Extract recipe or all-grain? For an extract recipe, cutting back on the Special B would help and adding some simple sugars can help to dry out the finish of the beer. For all-grain, you can mash at a lower temperature to break down the sugars to attain a more fermentable wort which will also...

My method is to can water using a pressure cooker and 1 quart canning jars. I can put up 7 jars at a go with my pressure canner and it ensures that the water, can, and lids are sterilized (proper pressure brings temp up to sanitization range). I add a jar of the now chilled water into the...

Welcome from a northern neighbor and former nutmeg stater.

This matches my observations of mash pH and post boil wort pH when using baking soda to adjust pH upwards to account for dark roasted and highly colored caramel/crystal malts.

No program perfectly predicts your mash pH. There are too many factors which cannot be accurately described (grain variety, growing region, malting process, kilning/roasting process) by a model to give you exact predictions every time. I would pick one of them and get to know how it works for...

One of the reasons I usually enter a beer into a few competitions if I really am looking for consistent feedback. Sometimes the notes from the judges just does not seem to fit. As an example, I sent in a Helles to a competition this past October. Feedback from one judge was that it was too...

I tried a smaller screen for one brew only and it did not work well. Clogged up way to fast. Since then I've put a hop strainer basket https://www.amazon.com/dp/B077H6D6YL/?coliid=IMSJZOOXVO0QB&colid=AOB2IJQGQJW&psc=1&ref_=lv_ov_lig_dp_it on my wish list but I may not wait that long. I was...

The addition of the "recoverable dead space" came in because users were encountering issues when the volume under a false bottom was large enough to cause the actual water volume in contact with the grist to be well below the minimum needed for adequate solubility and conversion of the starches...

govner1 has hit the main questions I had, but maybe a full description of your process would also help in determining some areas where you can improve consistency.

Some of my past is in process engineering, process control and modeling. So yes, that is the way I look at the process. As I have said before, not everyone looks at using the software the same way. I can acknowledge that and accept it. I do suggest that these recommendations be surfaced to...

I measure post mash to get a check on my mash efficiency. Pre-boil, if sugars are added so that when I get to the end of the boil, I have a process check (sugar point balance) to ensure that my readings are valid. I am kind of at a loss in understanding something. You want to have...

The reference is to California Proposition 65 which was passed some 32 years ago requiring the labeling of any product which may contain a substance which has known carcinogenic or reproductive harm properties. It has been taken to the inevitable extremes of interpretation and litigation to the...

I think if you read it back over, brewfun and I both said it would be good information to have, but it is not critical to the majority of the users. When it comes to new features, those where more people are asking for it get the priority from Brad. Having helped hundreds of users through...

I think that is a mischaracterization of the feedback. It is a matter of how many users care about it and would use it. If enough people chime in and there are not other fixes that need addressing, then Brad may look at adding it. I will stand by my statement that 99% of the users are not...

Have you put in a request to Brad?

There is not enough information given within the program to give you an honest estimation of how much sugar comes from the first runnings and how much from subsequent sparges. You could have the program spit out a lookup value based upon 100% mash efficiency such as in the attached chart...

You mean like this: https://www.amazon.com/TRC%C2%AE-GFCI-12-18-Line-Attachable/dp/B004SBV6BE/ref=sr_1_4?crid=3UKMMXF1M70RW&keywords=240v+gfci+cord&qid=1573400652&sprefix=240V+GFCI+%2Caps%2C345&sr=8-4