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  1. McKnuckle

    First high gravity beer

    As long as there is still visible activity, the best tool in your bag is patience. You are at about 66% attenuation right now after one week. What kind of yeast did you use, what was your mash temp, and what is your fermentation temp? Those variables will help determine how much more you can...
  2. McKnuckle

    What BIAB brewing actually is (Mythbusting for traditionalists)

    And don’t forget; the incredibly popular electric systems such as Grainfather, Anvil Foundry, Clawhammer, UniBräu, and Braumeister are all purpose-built basket solutions based on the BIAB foundation. in other words, BIAB is mainstream, competitive, and lucrative from a market perspective...
  3. McKnuckle

    Advice with possibly jazzing up a chocolate stout extract kit

    I think many people would advise that if this is your first brew in 9 years, to just follow the recipe and see what the baseline is for the kit. After all, it's already a beer style with some panache, so it shouldn't be boring. The 8 gazillion opinions you found already will just be augmented...
  4. McKnuckle

    Help with a 4 gallon Anvil bucket

    I use exactly the same setup; it works very well and completely drains the Anvil. If you leverage gravity and equalize the pressure between the two vessels, either by connecting a gas jumper as @Ogilthorpe2 did, or simply opening both to the atmosphere (Anvil open on top, keg PRV pulled), it...
  5. McKnuckle

    efficiency vs. conversion

    In other words, the higher the theoretical maximum gravity attainable from a given grain bill and water volume, the less efficient a given process will be at achieving it. Practically speaking for brew day, it means you factor in a lower mash efficiency as the gravity potential in a recipe goes up.
  6. McKnuckle

    Keg dip tube off center.

    I'm a little confused by the photo of the tube sticking up (a lot), proud of the keg top. The only really important thing is for the dip tube to sit flush with the port, so that the small washer can form a seal against it. Otherwise, don't even think twice about where the tube ends up in the...
  7. McKnuckle

    All-grain Curious

    If OP is still reading after all this... Listen to @BarryBrews. Any brewer can make wort from malted grains, even if the gravity is off from target, IBU are too high, lots of trub, etc. There are many ways to do it, all are valid, and it's actually hard to screw up badly unless you are...
  8. McKnuckle

    Yeast Starter Error

    I would use them, but no way would I include the starter beer. I'd refrigerate those puppies ASAP and let the yeast drop til the wort above is clear. Then pour it all off and pitch just the yeast. Remember that the point of a starter is to grow a larger yeast population, and yeast do that...
  9. McKnuckle


    To clarify the recipe a bit... It's saying that the strike water should be 78C. When mixed with 7.425 kg grain at 18C, it would yield a mash temp of about 71C or 160F. That is a valid mash temp but on the very upper end of the range. However, OP landed a bit higher at 72C or 161.6F. It's...
  10. McKnuckle

    Priming problems

    If we go with the simplest explanation, you must have a leak. Everything else sounds completely normal and boring. :) Although one week can be a little short, you should have had some carbonation by then. Regarding the infection, which sounds like acetobacter, it’s common in barrels especially...
  11. McKnuckle

    First Lager Recommendation

    Altbier, kolsch, and the Belgian styles are all ales. They all share aspects of lagering, particularly the actual cold storage phase. But they are fermented warm. I would suggest a Bohemian (Czech) Pilsner if you enjoy pale lager, and a Märzen for something a bit more caramel / toasty.
  12. McKnuckle

    Priming problems

    About carbonating for 2-3 weeks, in the usual style of the American home brewer... I think the OP is referring to English cask ale practices. Carbonation is typically quicker, lighter in terms of CO2 volume, and at cooler temps. For example, I just carbonated a gallon of porter to 1.4 volumes...
  13. McKnuckle

    Priming problems

    It would help to talk more specifics about the process you followed. Let's ignore the infected batch for a moment and focus on the mini keg. How much sugar did you add by weight to the 5L of beer? What temperature did you store the keg at while you waited a week? And what kind of lid is on...
  14. McKnuckle

    Brew possibly ruined

    Depends what it was doing while it was open. If it was actively fermenting with a krausen (yeast) on top, then it was largely protected from bugs and oxidation. If it was inactive and clarifying, then more of a risk. Also, 25c = 77f which is quite warm for most ale yeast strains. So that...
  15. McKnuckle

    Low OG

    That's not a familiar product to Americans. Looking it up shows that it's a Swedish syrup consisting of beet sugar and (maybe, for some brands) salt. Supposed to be similar to British golden syrup like Lyle's. Sounds fine for bumping up gravity, and would be traditional for an English recipe...
  16. McKnuckle

    Yeast starter temperature

    It should kick-start that yeast rather nicely. :) That temp is fine for a starter. You should make sure to let the yeast settle, then pour off the starter beer before pitching the yeast into your wort. But other than that, all is good.
  17. McKnuckle

    May have pitched the wrong yeast, doh!

    This describes 90% of all homebrewing escapades rather well. :drunk:
  18. McKnuckle

    Single stage fermentation?

    It's the conditioning that's key. @gunhaus keys in on that with his comparison of two timelines, identical in duration but opposite in terms of where the beer is kept, and the storage temperature at each stage. I opt for a shorter time in the primary fermenter, then a longer time in the...
  19. McKnuckle

    Capturing co2

    This kind of thing is easy to do if you have a spare keg, along with standard tubing and QD type connectors. You would hook up a tube from the fermenter to the keg's liquid port, then run a blow-off tube from the keg's gas port to a Star-San jar. Then if you cold crash, it's going to pull CO2...
  20. McKnuckle

    dry hop question

    ^ I concur. The freshest, longest lasting hop flavor I've achieved is with this method. In my case, I put a stainless hop canister with pellet hops into the serving keg while it was being purged with fermentation CO2 from the fermenter. When fermentation was done, I performed a closed...