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The re-check was done with a sample from the fermentor without the hop debris I discovered in the forst sample. More reading indicated the hops might be a problem hence the re-check that got 1.064. I'm still trying to sort out which formula to use to find out my efficiency as there seen to be at...

Yeah, I was trying to get used to accounting and tracking my efficiency so I can Begin tweaking my setup. If LME throws the whole thing off I guess I'll have to wait until I clear a carboy in about two weeks when I bottle my Caribou Slobber. My brewing assistant app seemed to account for the...

Briess Golden Light LME 6 lbs. 2-Row Malt 2 lbs. * Black Malt debittered 1 lbs. * English Roasted Barley 1 lbs. Malted Oats 1 lbs. * Mashed @155f 60min 1.25qt/lb Batch sparged at 1.25qt/lb 168F x2 Volume after boil 4.8gal. Topped up to 6gal & pitched. gravity @ pitch 1.073, temp 74f. *...

Well worth twice the price.

I think I'll go with the single infusion schedule and a large starter. I've been a fan of stir plate starters and high end pitch rates since I started making Mead. My ferments go quicker and cleaner. Thanks for all your replies.

I have. Caribou Slobber in primary right now that's holding at 66 in my 61 degree basement. I can get it colder closer to the coal cellar wall by maybe three degrees. More as it gets colder.

The info sheet says TRADITIONAL MULTI STEP Protein Rest: 122° F for 20 minutes Beta Sacch’ Rest: 149° F for 30 minutes Alpha Sacch’ Rest: 158 F for 30 minutes Mashout: 170° F for 10 minutes At what temp and how long would I do the ferulic acid rest assuming a I go with option B...

What is the difference in the single infusion mash and the step mash version of NB All Grain kit. I love hefe and want to do this one well. With the step process is conversion compromised by water additions to raise the temps? I have a 5gal Igloo tun I just put together that holds temps just...

I will be brewing the dry Irish Stout from NB as soon as my Caribou Slobber (slober knocker more like [1.091 SG]) gets out of primary. Here's the question. I want to add 1lb debittered black and 1lb malted oats. will 1lb 2 row be sufficient to convert this in a mini mash? I got the Malted oat...

Another way to ask is, what is the max amount of water you can effectively use per pound of grain? Would you loose or gain from water amounts over 1.25qt per pound?

Those "quick meads" are usually sack meads or close to it and tend to be very sweet as a variety. My "Ancient orange" turned out like that, peeled a layer of skin off my tongue at one month . Most of the forums you would have read about it would also have warned you about young meads, and plenty...

I just dove in with that one today. The caramel notes come out well in the must. It's going to be a while before I can comment on the taste. One word of caution though. My wife and daughter were literally sickened by the smell of the caramelized sugar/honey mixture in the house. Best do it...

:rockin: Ingredients: 34oz Clover honey (no boil) 1gal Unfiltered pasturized Cider K1-V1116 cultured 24hrs 1 Cinnamom stick S.G. 1.14 17.81 ABV potential 1/3 dose energizer and nutrient in must before pitching. 1/3 dose after 24hrs, 1/3 after 48hrs and racked onto 1/4tsp...