I feel like the only one without a stir plate...maybe that'll be the next upgrade.
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Hahaha! I love Austin Powers...Then simply watching out may not be enough. You'd best wear your mirrored clothes to reflect the laser back into the elephant's eye so it goes stampeding off in the wrong direction and tramples the lion with the wolverine on its back. Then you'll finally be safe.I think that, much like a shark riding on an elephant's back, it is something to watch out for but not necessarily anything to worry about.Yeah, but what if it was a shark with frickin' lasers?
Thanks for the advice!
Martin, here's my water report post boil. I just got this recently, so even though I've plugged the data in Bru'n water I have not brewed a a beer with any adjustments yet.This is post boil? Is it me or does that look totally whack?
Total Dissolved Solids (TDS) Est, ppm 389
Electrical Conductivity, mmho/cm 0.65
Cations / Anions, me/L 6.8 / 7.0
Sodium, Na 60
Potassium, K 7
Calcium, Ca 13
Magnesium, Mg 40
Total Hardness, CaCO3 199
Nitrate, NO3-N 8.8 (SAFE)
Sulfate, SO4-S 12
Chloride, Cl 99
Carbonate, CO3 37
Bicarbonate, HCO3 97
Total Alkalinity, CaCO3 141
Total Phosphorus, P 0.47
Total Iron, Fe < 0.01
Seems as if you might've been drunk when you posted these few comments! hahaI have no idea what my mill is set to and I don't care. As long as I get the crush I want it doesn't matter.I read you said recently that it was something like .028.
My gap is set to .032. I normally get around 75%, not great, but it's pretty consistent, so that's all that matters. I typically use some rice hulls in my mash as well, just a couple hands full. Using a bazooka screen, it tends to gum up sometimes.
If I said that, I must have been drunk. I've never measured the gap.
Really? You think autolysis happens that quickly? I've had good results lagering on the yeast cake for an additional 2+ weeks after the primary.Only 6 lagers experience so not an expert. But I think there's little doubt that plenty of time on the yeast is a good thing.
Maybe. depends what your definition of "plenty"is. You have a limited amount of time on the yeast before you introduce autolysis. Granted, homebrew beers can probably go several weeks, you still want to get it off the yeast.
Point is, if you are doing a d-rest you are speeding up the yeast conditioning time that normally happens during traditional lagering. So if you are not doing a traditional lagering method you only need a couple weeks for most low gravity lagers. And certainly no more than 6-8 for higher gravity lagers, if that much.
I have no idea what my mill is set to and I don't care. As long as I get the crush I want it doesn't matter.I read you said recently that it was something like .028.
I've even done it that way with bottle conditioning, like bottling from the keg, but with priming solution mixed in. I feel it's better than using a bucket, it's closed, pressurized, easier to sanitize a keg, etc. I don't often bottle condition, but when I do I use a keg for the bottling bucket and push the beer with co2. I feel better doing it that way.Thanks for the reply. I will give this a try. If I understand you correctly you are bottling beer after it has carbonated in your keg. And I assume it does not taste different after a reasonable amount of time.
yes, after it is fully carbed in the keg. I have opened bottles after several weeks and not noticed any oxidation issues or similar. I don't know what would happen after several months. Keep them cold and that should help alot with shelf life.
Maybe some D-resting and keg cleaning. Other than that this weekend is for the garden.Yeah, looking forward to it. I think a fridge setup is really what I'd want because I could store hops in the freezer, have bottles and kegs in the fridge part. It'd be a multipurpose appliance. But I already have the chest freezer and a Haier kegerator with a tower. I plan to use the current kegerator as a fermentation chamber and since I ferment in kegs, I can still get three in there. Win-win! Maybe someday I'll still do the fridge conversion though.
Beersk- You wont regret the collared freezer.