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If I recall correctly from my heat and mass transfer class, moving the liquid over a heat transfer device, rather than relying on convective currents, can make the device up to 20x more efficient. I hated the class, but if it helped my brewing, it can't be all bad. Hurray, science! kharma...

Thanks, Revvy! Having my technique verified by a forum veteran like you is pretty gratifying. Turns out I may occasionally know what I'm doing after all. Also, that chiller looks pretty sweet; I'll have to start saving my pennies. It'll be next on the list of brewing stuff to buy, after the...

Hey all, The last few brew days I've done a little something to noticeably speed up my wort chiller. Not too long ago I switched from a stovetop 4 gallon kettle to a 7.5 gallon turkey fryer setup. Being a cheap grad student, I didn't feel like springing for a new chiller, and stuck with the...

I have never used Palisade, but you make it sound like a great idea. I don't know if I'd change the ratios. If anything, I think I would consider increasing one or both citra boil additions; the Sorachi was noticeable, but it wasn't out of control. Honestly, next time I brew this thing the big...

Yeah, I did, with a few changes. I don't have my recipe book here, but I'm pretty sure that I had scaled back the sorachi and citra boil additions to 0.25 oz each at each addition, and 0.5 oz of each dry hop, so that a total of one ounce of each was used. The grain bill was unchanged, and HOLY...

lalnx, I plan on doing something similar next time; I just had this huge block of jaggery I wanted to use. I'm actually thinking I want to try one of the the cooked sugars from BLAM next time; it seems like a pretty straightforward process, and WAY cheaper than buying the candi syrup or Lyle's.

Joety, I also used Beersmith, but I assumed that the % column was what I had to watch; it didn't occur to me that the number given was % by weight, rather than % by gravity contribution. As my computer science friends like to say, if you want software to work right, write the damn code...

Drummer Guy, It does have a bit of a sweet taste, behind the current yeasty bite. Not nearly as much as when it was 1.030, but still noticably sweet. I know this means I'm totally a square, but I was looking at style guidelines. The effective OG, after adding the sugar, is around 1.077, the low...

Hey everyone, I have a tripel a friend and I brewed a few weeks ago. Due to my crappy partial mash and probably some problem of mine as well, the efficiency was 39%, giving an OG of 1.064, even after the jaggery (used instead of boring table sugar or expensive candi sugar) was added. So, I...

Hey all, My Christmas gift to myself was the last of the equipment to formally upgrade from partial mash to all grain. Wohoo! I'm celebrating next week by brewing a Munich and rye porter, because I frickin' love rye. Which got me thinking; I love a good roggenbier, but often the rye ends...

I don't know if you mean the last of the old batch, or the new batch, so I'll answer both. the old batch did it for the 4 months up until I dumped the last of it a week ago. The second batch was bottled last week, so I don't know, but I'll probably check one tonight. However, no explosions yet...

Hey everyone, I've got a recipe idea I'd like to try. I love rye IPAs, especially with the citusy hops. I've been really curious about Citra and Sorachi Ace, and a friend recommended blending them with Amarillo. So, to give it a try, I came up with this recipe: Recipe Specifications...

My FG was 1.016, which seemed a touch high (OG was 1.052), but had been stable for a week. However, it was before I had started using yeast starters, so I suspect the yeast (Wyeast's Scottish Ale) were not in top form. The second attempt of this recipe finished up at 1.012 with the same yeast...

Hey all, Backstory: So, a brown ale I bottled a few months ago had a bit of an issue. The issue was that I can be a big dummy when not paying attention, and added priming sugar twice. (Don't ask how, it had been a long day. I promise I'm not usually that much of a moron.) I believe the...

Thanks everyone, but I was wondering if anyone has done more direct comparisons of the two sugars. It seems everyone says to look for the dark stuff, but I no one seems to mention what the motivation is. Is everyone looking for dark jaggery because it is more authentic and is what Mosher calls...

Hey all, Just completed a trip to my local Indian grocer, and I now have 4 lbs of jaggery. I was totally pumped to use them in an upcoming big-ass RIS, possibly followed by SWMBO's tripel. However, post-purchase research shows that people are making an important distinction between jaggery...

I thought I'd chime in with a similar idea I've read about in Radical Brewing by Randy Mosher. It's called (I think; don't have the book on me) doble-doble, and you basically take a big grain bill, mash half, then use the runnings from this first mash as the strikewater for the second half of...

Hey all, I've started doing partial mashes recently, and I love the variety of grains I have available to me now. I've been reading about all the different grains, and think I'm getting a handle on most of them. However, one thing remains confusing to me. Biscuit, Amber, and Brown malts...