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You could use a cheap submersible pump and recirculate ice water from a bucket or cooler. I’ve heard that 300 GPM is enough to get decent recirculation and is a great option to get to even lagering temperatures within a short period of time. Cut the tap water once you get to 85-100F and the ice...

The problem with that logic is it chances on the idea that no oxygen ingress occurs during the transferring process, which is inaccurate. Most of the oxygen ingress is going to occur from contact with atmospheric air, which will diffuse into the beer due to the law of partial pressures. If you...

Gotta second the above. It would behoove you to read a few stickies and do some research on the other sub forums. It’s understandable to be inquisitive but the correct answers will just lead to more questions at this stage.

Oh I’m not pretending that HSA matters on a homebrewing level. Just that it’s not a myth. [emoji111]️

HSA is one of the homebrewing myths that’s quite real, and there’s an entire spectrum of LODO brewers that painstakingly try to avoid it at all costs. The fellows at Brulosophy did a terrific job oxidizing the control sample on their HSA exbeeriment, so their results weren’t exactly surprising...

It’s almost impossible to chill wort to lagering pitch temperatures from an IC/CFC, even after pre-chilling and using an ice bath. So I would say most brewers that make lagers have to finish chilling in their FC. It’s really not a big deal — the only process difference I make is to avoid...

1) It’s certainly possible. Usually if I don’t see activity by 72 hours I’ll repitch or dump, depending on the beer. 2) No. Lager yeast takes a little bit longer in lag time, but it’s usually 24-36 hours vice 12-24 hours for ales, and relative to pitch rate. 3) I would. Two satchets of...

White wheat is fine. CaraVienne isn’t the same thing as Vienna malt (24L versus 3.5L). You can substitute with Crystal 20 or Victory malt and I doubt anyone would be able to tell the difference. If push comes to shove you could toast a bit of Vienna at 400F for 5-10 minutes.

I don't think clarity detrimentally affects the beers flavor, but carbonation level most assuredly does. Overcarbed beers are likely to be too aggressive and assertively tart. On the other hand, undercarbed beers will suffer in mouthfeel and aromatics. I've found that 2.2-2.4 volumes is enough...

It sounds like a lot of people are tiptoeing around their convictions. To me, there's really no debate. There's two reasons that commercial breweries unilaterally brew all grain beers: cost and quality control. It's inconceivable to think that the process of manufacturing extract doesn't alter...

Subscribing to this thread. My next brew is gonna be a weizenbock / dunkleweizen partigyle (my first as well) so I'd like to see how it's done before I go plowing ahead. :)

Thanks for the responses! Sounds like there are multiple ways to crack this nut. What I usually do for initial strike is pitch the water a few degrees higher than normal, wait for the water to come down to the correct temperature, and pitch my grains. The problem gets compounded if I plan on...

Seems like such a newbie issue... I've been using BeerSmith for a few months now and it seems like no matter what I do, my mash temperatures are always off by a degree or two. I checked and rechecked my input parameters (grain weight, mash tun dead space, specific heat, etc) and nothing seems...

That's fine. Everyone has their different approach. I like to let the wort free fall, and add hops every ten degrees or so until it hits 160. Takes about an hour to get there, but the hop utilization after the first 30 minutes is negligible so it's basically all flavor and aroma thereafter.

Well that's some nonsense right there. I've used flip top growlers to bottle condition for a long time. Holds pressure and there's no issue leaving it go for a while.

AFAIK, the only way to "stop" the enzyme is to denature it by raising the temperature, but that would also kill any yeast present. California ale yeast attenuates around the same scale as S-33, US-05 and Nottingham. I don't think re-pitching an equivalent yeast strain is going to help much...

You're right, that is an extremely high gravity to stall at...and less than 50% attenuation is horrendous. However, from what you've explained, it sounds like your wort was extremely high in unfermentable sugars. 158F is the hairy edge where beta amylase goes dormant...I'm guessing there's not...

Step mashes are wonderful for developing body and increasing the conversion efficiency of a mash. There are many different styles and procedures available to experiment with step mashes, and results will vary between them. There are 3 general methods to performing a step mash: 1) Temperature...

I know it sounds unhelpful, but the best option is neither. My recommendation is to get a better immersion chiller. I believe VA groundwater temperatures are comparable to mine (~60F). The groundwater temperature is always going to be your limiting factor, but immersion chillers are...

Well, carbonic acid dissociates into bicarbonate and hydrogen ions. AFAIK, there's no such thing as "dissolved CO2" since it doesn't ionize in solution. I could be wrong, but this is what I thought happened... HCO3-(aq) + H+(aq) <=> H2O(l) + CO2(g) Phase transfer is a product of molar...