it's perfect. no reason to do anything. 64-66 is a great temp to be at.
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Drew and I are co-authoring a book called "Experimental Brewing" and we want to hear about your brewing experiments! We've set up a blog and forum at www.experimentalbrew.com . Please let us hear about your brewing experiments. You might get included in the book!
Im in, but i cant seem to get an email with my password.
First brew today with my 10 gallon Polar Ware stainless. I ended up stirring a little bit during the boil w. a stainless spoon. Unfortunately, the bottom of the kettle has little scratches now! Did I ruin the kettle? Should I contact Polar to see if this is a defect? Thanks.
Brewed today with a 10 gallon SS kettle and it was BIG. I'm considering downsizing to a 5 gallon kettle as nothing came close to a boil over with about 3 gallons of wort.
Besides making more beer, is there an advantage to doing a full boil as far as quality of beer goes? Thanks.
thanks fellas. crazy that it's shipped to washington and back. i hadn't even thought about where it would've been malted. i was born in yakima so i suppose that's okay too.
Yeastcalc mentions an "ideal gravity" of 1.037 for a starter - perhaps that was done to keep the grams of DME to milliliters of water ratio at a nice comfortable 10:100.
I'll assume the growth rate calculators were set up based on that OG, but does it really make that much of a difference in the growth rate or overall yeast health between a liter at 1.037 and a liter at 1.030?
I will leave the discussion of yeast health to the microbiologists, but overall growth rate would be less at a lower gravity just because there's less food for the yeast to eat.
since we are on the topic, anyone have general guidelines/thoughts on how big a single step starter should be? ive wondered if a one step 2.5ltr starter at 1.035 is fine, vs. 2 steps at 1.25lt each.