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Not at all.

I can see it being effective if you're lautering into a BK that isn't being heated as you're filling it.

On your finger looks like normal protein coagulation but from your description (greyish sludge) sounds like excessive beta-glucanase. Had the same problem at the brewery I work at last week. Got a new batch of grain and last couple brew days using it we had lautering issues and the same greyish...

Thought I'd chime in to answer a few questions on here. I don't batch sparge but some of my advice is still applicable. I'm also an assistant brewer at a commercial brewery. 1: Hitting a high efficiency is not at important as having a consistent efficiency and knowing how efficient your system...

Interesting. I'm gonna send this off to our brewmaster and get his opinion. I'll keep you posted. Thanks for the link!

Well i'd rather be safe than sorry

I always boil anything with Pilsner malt as a base for 90 mins. All our beers at the brewery have Pilsner base malt and we boil them all for 90 mins. I've never tried to boil a beer with a Pilsner base for 60 mins so I can't comment on the difference but it's just good practice. DMS in a Belgian...

Sounds good. Just wanted to give my 2 cents is all. All your estery/phenolic flavours in a saison should come from the yeast and enhanced with spicing. Hops and malt aren't as important this why I say simpler is better. Make sure you do a 90 min boil in to drive off DMS as well. I'm sure it'll...

Adding grape must is a great way and I'd do that vs using wine yeast. You could also age a beer in a small wine barrel. I got my hands on a 20L used barrel for under $100 on craigslist. I aged a saison in it and it turned out fantastic.

I brewed a mint chocolate porter about a month and a half ago. I used 10 pure peppermint tea bags in the boil at 10 mins and it turned out great. Very subtle. Great aroma. Didn't take away from the malt profile and didn't become prevalent until the finish. Highly recommend doing it this way.

Why? Spices are a great way to accentuate flavour profiles in most belgian style beers. Remember, you're getting most of the estery/phenolic flavours from the yeast not the malt. Grain bills for Belgian style beers should be as simple as possible. You don't need the oats, and IMO you don't need...

I use plastic carboys. Never had to use a brush. Fill it with oxyclean and water when you're done, let it sit for a couple hours and it'll take care of that crusty krausen ring

I use plastic carboys for everything. I've never had to use a brush to clean them. Fill it with water and oxyclean when you're done, let it sit for a couple hours and that crusty krausen ring will disappear.

Cheers thanks guys! I'll take another gravity reading this weekend and let it go another week if it's not at 1.001. The sample I tasted all I could taste was 3711 so I'm gonna let the Brett go for another few weeks

Don't judge your ferm on how many bubbles are in your airlock. Especially if you're using buckets (they leak). Trust your hydrometer instead.

I recently added 644 to a beer I've done numerous times before where I've just used 3711. Usually after 1 week in the primary with just the 3711 it's finished at 1.001 consistently every time. I'm at the 1 week mark into fermenting this batch with the 644 added and took a sample at 1.004. Did...

This beer is in bottles now. OG was 1.070 and got down to 1.012. Fermented between 68 and 70 degrees. Dry hopped in the primary and racked to bottling bucked right from primary. Tasted it before it went into bottles. Very very hop forward. Very resiny. (Is that a word?). Very delicious. All the...

Yeah I aerated it by shaking the crap out of it. Bubbles definitely sounds like the most plausible reason for the reading being off. My pre-boil volume was 18 L in a 19 L pot. I'd say I topped up with about 3 L or so

Extract

So I brewed an IPA last night and took a gravity reading after aerating and before pitching my yeast. My target gravity for the batch is 1.068. The first reading gave me 1.080 with the wort at 68 degrees. :confused: So I pitched my yeast and let it settle for about 20 mins, took another reading...