I somewhat doubt that you are seeing a secondary fermentation with 5335. IIRC, 5335 only consumes glucose so it can only eat the glucose in the wort initially and glucose produced by the yeast.
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Denny, any idea what caused your brewing thermometer to get out of whack? What kind of thermometer?
It's a bimetal dial thermo that I've had since I started brewing 18+ years ago. Came with my original equipment. Since it's made to be adjusted, sometimes the adjustment slips. But I also dropped it a while back and hadn't checked it since then Normally I check it every few brews, but things have been so crazy the last few times I brewed I hadn't gotten to it. Another lesson...if yer gonna brew, then BREW! Don't try to write a book and answer email at the same time!
Not a wives tale but chemical engineering.In batch sparging, the runoff from the mash should be about the same as the sparge to maximize efficiency. Based on 9.5 gallons in and 6.5 gallons out, your mash should be 6.25 gallons and your sparge 3.25 gallons.After loads of batches, I think this is an unrealistic wives tail type rule. I have had better luck mashing at my preferred thickness, thinning a touch before run off, and sparging with whatever amount is needed.
Here they were outside the 1 gallon. Agreed that +/-10% does not matter from ideal 50:50 ratio.In batch sparging, the runoff from the mash should be about the same as the sparge to maximize efficiency. Based on 9.5 gallons in and 6.5 gallons out, your mash should be 6.25 gallons and your sparge 3.25 gallons.
Doesn't really matter all that much. As long as they're within a gal. or so, no big deal.
Just getting to Beta rest temp now. Too late to bother adding? If not how much should I add?