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  1. P

    Oxygenation times: batch size, stone type.

    This makes sense to me: more. but not twice as much. Thanks. If anyone does ten gallon batches in one fermenter and uses o2, please share your experiences.
  2. P

    Oxygenation times: batch size, stone type.

    My question is not how long to oxygenate five gallons; how long for 10 Gallons? Or more generally, does twice as much wort require twice as much air stone time to absorb an equivalent amount of oxygen. Sorry If the nature of the question was unclear.
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    Oxygenation times: batch size, stone type.

    how funny, another thread on this topic just bumped to the top. In it one poster wrote that for his 11 gallon batch he oxygenated for 9 minutes to achieve 9ppm. That makes me think I have been way under doing it. "I calibrated the meter to instructions. On my first batch (an IPA) at 74...
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    Oxygenation times: batch size, stone type.

    I've been oxygenating for a while but new questions have come up because (1) I've switched to ten gallon batches and (2) I recently learned that air stones are not all the same. First: does the quantity of the batch affect how long one must oxygenate the wort: e.g., if I give 5 gallons one...
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    Is my fridge big enough for a conical?

    I've got my eye on a 14g. blichmann conical but I'm not sure it will fit in my fridge. Williamsbrewing, a vendor, states that the width must be 24inches, 19inches deep. Blichmann's website says 18.5 all the way around and recommends at least one inch of clearance. My fridge is a double...
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    dry vs. liquid yeast

    My first year of brewing I only used liquid strains because Palmer and other books I had read said it was superior, although noting that dry has made strides. After reading so much on this board from people claiming that dry was just as good as liquid I pretty much started using dry strains...
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    Side by Side comparison: one carboy with trub, one without

    I did a double batch of oktoberfest last weekend, i filled up two six gallon better bottles. I whirlpooled. The first bottle: all clean wort. The second bottle: some trub toward the end (no hops though, just break material I'm pretty sure) entered bottle. There has been a bit of discussion...
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    Possible to gain 15 pts. eff. by increasing to 12 gallons?

    I brewed my second 12 gallon batch on saturday. It was supposed to be a special bitter (1.050). I did everything as usual, but i had my intended OG at the *beginning* of the boil, i.e., I collected 14 gallons of 1.050 wort. This calculated out to 89% efficiency! Oh, and I'm a batch...
  9. P

    Use a Betterbottle for a starter...I do.

    definitely. I usually pour the starter into two large mason jars, then into the fridge, at least over night.
  10. P

    WLP001 vs. US-05

    I've stopped using s-05. It doesn't seem to flocculate well. It takes a long time to clear, and what is more problematic, the yeast cake is not compact, and on multiple occasions I have ended up with beer in the keg that wasn't clear and had a weird flavor (this is even when I let the beer...
  11. P

    Use a Betterbottle for a starter...I do.

    I have had many valuable encounters on this forum when i unexpectedly stumble on a suggestion that seems obvious and simple (in retrospect), but which, nevertheless, I had never thought of before. Here is, I hope, my contribution (in that vein) for someone else. I have made my last couple...
  12. P

    Domestic 2-Row + Munich = "synthetic" Marris Otter?

    That's an interesting suggestion. What percentage of base malt would you replace with victory or biscuit?
  13. P

    Domestic 2-Row + Munich = "synthetic" Marris Otter?

    I am going to brew a special bitter, but I have half a bag of great western 2-row to finish off, so I'm not going to brew it with English malt. To compensate for the flavor difference between the domestic and English stuff, I'm going to replace 15% of my base malt with Munich. The idea is to...
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    How bad did I oxidize my wort?

    So, I was running off the wort into the boil kettle, and after a while i noticed tons of air bubbles in the line running from the tun to the kettle. I took me until the second run until i realized the problem. The barb fitting connecting into the ball valve on my cooler was too loose and was...
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    Is it true that dough-in procedure can affect FG?

    I have always added grain first, then strike-water second to my mash tun. For various reasons I would like to start adding the water to the tun first. I have heard some speculation that doing this will lead to a higher finishing gravity. So I have some reservations about making the change...
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    Burners at Home Depot

    I have one sq14, and i just ordered another, today actually. I like it mainly because it accommodates a keg kettle the best. And its fuel efficient. I'm hoping that it will be powerful enough for ten gallon batches, its definitely plenty for five (i usually do a 7.5 gallon boil, and it can...
  17. P

    Cloudy, yeasty blonde

    having done many batches with s-05, I have found that it can take a while to clear. Also many of my batches had a "yeasty" flavor, almost Belgian tasting, when they were young. With time they cleared, and the flavor disappeared with the haziness. That said, I did have one that retained...
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    Is Weyermann Bohemian malt suitable for single infusion?

    The darkening of the wort is a real mystery to me. I don't think it can be ph related. Although i didn't check my mash ph on this batch, i did dilute my tap with RO water and used a 5.2 ph buffer;and I recently brewed a batch of pilsner (american 2-row though) using the same water and ph...
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    Is Weyermann Bohemian malt suitable for single infusion?

    Thanks for the replies. I went ahead with a single infusion mash at 149 degrees with a 90 minute rest. Using half tap and half RO water with ph stablilizer and a grain bill of all bo pilsm, except for .5 lbs of munich, i got 76% efficiency and the wort looks as clear as usual. I hope this...
  20. P

    Is Weyermann Bohemian malt suitable for single infusion?

    Hello all, Just picked up a bag of the bohemian pilsner malt, but i don't know too much about malt analysis, so i can't figure out whether this is suitable for single infusion mashes. What I do know is that on the Weyermann website, another one of their pilsner malts was labeled...
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