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I don't want to start a primary vs. secondary fermentation holy war but I'm curious what peoples strategy is for conical fermenters. I upgraded this year to three lovely blichmanns but I'm still using my old strategy of 4 week primary fermentation. It seems like a lot of reasoning for not doing...

The bottom is more flat on the Pyrex. The cheaper ones shouldn't be a problem though as long as you are on a very level surface. Took me a few tries of experimentation to find the best place to put mine.

it really shouldn't. I've used several different suppliers as well as using regular us 2-row in my last batch for just 60%. I would be fine with low efficiency if I was using an easier process or no-sparging or something.

i took gravity pre-boil (volume 7.23 gal) as well and it was 1.049, consistent with the very low efficiency.

Don't have a feeler gauge, haven't seen that sold anywhere. I am mixing the grain after adding water thoroughly. Haven't used bottled water, I might try that tomorrow. beersmith predicted an OG of 1.088 at 75% effic. and I ended up with 1.062. I'm referring to the brewhouse efficiency.

I have several AG brews under my belt now but I've yet to come anywhere close to 70% efficiency. All brews sofar have been in the low 60's and today's clocked in at an even 50%. That is unacceptable as such a low efficiency will limit my beer style choices. My gear: I'm using 10 Gallon Igloo...

i was expecting more of a mess on my mill but it turned out clean. I have the schmidling maltmill which funnels all the grain to the very center of the rollers so none of the grain worked its way over to the edges where it could have gotten gummed up.

i followed kaiser's write-up on the wiki. I used just cold filtered tap water with a squirt bottle. I used about 5 oz. I was excpecting the grain to feel wet but it doesn't. I just sprayed and mixed about 10 minutes before milling. the husks will feel less papery and a little more pliable after...

Finally got my own mill and a bunch of bulk grain. decided to try this malt conditioning thing for my inaugural batch and I'm wow'd. The grind is so light and fluffy I want to make a pillow out of it. I searched but I couldn't find a grain in there that wasn't perfectly crushed with a nice...

its called a mash-out. The high temp will end the enzyme activity and achieving it with a bunch of water will thin out the mash and allow an easier lauter for tricky grains like oats. Not really necessary if you're not having stuck sparge issues and brewing normal beers. Skipping this step you...

... and nothing of value was lost.

Never let Jeff Goldblum brew with you. An ounce of prevention is worth a pound of cure.

A lot of lulz in this one. +1 I know that feel bro. haha love it.

the snark meter is over 9000 in here today

Brewing a light lager. Mash, lauter, boil, aerate, pitch and seal the fermenter. At the end of your long and arduous brew day, happy with the very light color you were able to achieve, you realize you forgot to crush the grain.

are you using a refractometer? A lot of people new to refractometers don't realize you need to do conversions when you're dealing with fermented beer. Alcohol drives up the OG reading in the refractometer. Eventually you'll just start taking all reading in brix and save SG measurements for the...

Probably some difference in some sort of scientific lab study or something, but I still get terrific long lasting head with nice lacing on my beers (style dictating of course). If these little differences and opinions are going to keep my kegerator full of beer I can't drink I think I'll stick...

is over carbing really a problem for most people who agitate? I just find it odd that in all the batches I've done I've never encountered that as an issue. reading all the stuff on this site makes it sound like you're pretty much guaranteed to over carb if you agitate but I'm just saying I'm...

I see lots of threads where people set a psi and leave it for weeks to achieve proper carb. I still don't understand why. Dissolved co2 is dissolved co2 so there can't be a taste difference. I set at 30psi and agitate till I no longer hear bubbling. then I release the pressure and re...

So maybe this for bittering hop additions: 1.5 oz. Warrior (60 min) .5 oz. Chinook (60 min) 1 oz. Chinook (30 min) 1 oz. Simcoe (20 min) that brings it to 103.5 IBU's tinseth.