« on: February 24, 2014, 10:02:57 AM »
Left Hand chocolate milk stout..because im a lefty
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Seems like in that case you should just remove the roasted grains from the recipe in bru'n water and pretend they don't exist.
That's what I do with grains that I add right before starting my runoff. For my purposes, I'm mainly interested in what Brunwater is telling me for the bulk of the mash where conversion is happening.
Got my first brew up and running with this yeast yesterday. A pretty basic Nut Brown:
11.1% 80L English Dark Crystal
5.6% Fawcett Pale Chocolate
17 IBU EKG @ 60 min and 0.5 oz at flameout
Man, this is some chunky yeast! It took a long time for me to shake the floccing yeast back into suspension before pitching. I'm hoping I can keep it in the temp range I want. Upstairs is 72F and the basement is 59. Got the Brew Belt on it in the basement and hoping I can hit the mid 60's.
Still debating on whether an ESB or Old Peculier clone is up next...
This may be a stupid question but I read something somewhere that has me questioning my process. How long should the stir plate stay on when you're making a starter? Throughout the entire fermentation, or turn off when active fermentation starts?
+3 guiltyIf you do take the plunge and buy a ph meter....don't skimp. Most brewers I know, have 2 - 3 cheaper models they purchased before buying a more expensive model.
There is a section in Gordon Strongs book on cold steeping. Mary Ann Gruber of Briess wrote a Zymurgy article on it back in 2002 IIRC. I have been doing it for years, and the results are less acrid. The wife used to call the dark beers "ashtray" beers. I use RO water for the steeping, might try to adjust the pH of the steep next time. It is less efficient at extracting the color/flavor so more is used. Here is what George Fix had to say.