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Now I take my "preboil" reading at the hot break, which is preboil as far as the hops are concerned but means it has been mixing for a while and gives me much nicer results.Yes, it is a lot easier to get a fully mixed sample at boiling. It's also easier to get an accurate kettle volume at this point, since you know the volume expansion is 4% at 212F.
To be perfectly honest, if my preboil gravity and volume are on target, I don't even bother checking again postboil.Same here. I used to check, but my post-boil gravity was always what the pre-boil gravity and volume predicted it to be. I think the pre-boil gravity is the second most important, since that is your best chance to correct the hopping rate if the gravity is off. First is the mash gravity, since that tells you that your mash has fully converted and that your gravity expectation will be met.
So theres no need to allow gassing off during lagering? I'm still a little foggy on just what exactly is happening during lagering. If the yeast are still somewhat active, whether it is better for the beer to be able to "breathe", etc. If its just a matter of letting the beer drop clear in cold storage, then I think kegs or bottles could be lagered and you could carbonate first.It depends on how well the beer has been fermented.
I'm lagering some bottled/conditioned beer right now. Four weeks in the fridge at 35F before I take it to a Cinco de Mayo party.
My next recipe calls for a 2 step batch sparge. The first is using 1.5 gal. and the second calls for 4 gal. all at 160.0 F. Is there a need for this 2 step batch sparge. Can't I just put in 5.5 gal. and do one?Yes, that would be preferred, if it will all fit in your tun.
I think I may start a campaign to come up with new name for the overhopped APAs that people are referring to as session IPAs. AFAIAC, calling them either APA or IPA makes it harder to define what an APA or IPA is.I don't think the problem is in calling these beers IPAs; the idea is to make them taste like IPAs, so they are IPAs. Also, there is a wealth of tradition of IPAs in this alcohol range. I see the source of the problem in calling beers hopped like IPAs, APAs, or hoppy beers with the alcohol level of a Double IPA, IPAs.
What can I say, I use a gram scale to measure my additionsAbsolutely, 2.19 oz. just can't compare to 2.26 oz.!
Don't discount those extra 2g! Should have been 4g though
I'm assuming the flow rate for your run off was slower than usual? If so, that is likely the reason your efficiency was improved. If you are willing to spend the time, high efficiency is possible.Highly unlikely that flow rate will result in any improvement in efficiency for a batch sparge. Unless, perhaps, if it results in a slightly longer mash.
Like others have said, it is probably just too early. There is probably some carbonation, but you may not notice it if you are used to highly carbonated beer. Did the bottle "pfffft!" when you opened it?The sugar was put in the racking bucket and then the beer was added. I didn't stir for fear of oxidation but will try your method next time. Thanks.I bottled a DIPA (extract recipe) 10 days ago. Last night I opened one and there was little to none carbonation.I like to give it a very SLOW and easy stir, to avoid oxidation, with a sanitized spoon about every sixth beer poured. This will keep the sugar suspended more evenly throughout the beer.
