I would recommend taking the little extra time to properly re-hydrate your dry yeast and then pour the slurry in, the foam won't be an issue then:)
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OTOH, when he made that recommendation there was not as much attention to water chemistry as there is today. Just because a book had good advice 20+ years ago doesn't necessarily mean that advice is still relevant.
Yep. I mash roasted grains now while controlling pH and make better beer than when I steeped those grains and didn't control pH very well - by a mile.
I would file this under RDWHAHB.
Thanks, one of these years, they're always at an extremely busy time for my work schedule:(From someone that's never been , thanks for a great read, thoroughly enjoyed the details and created more of an urge to get to one in the near future!Thanks, hope to see you in Baltimore!
I started my first 2 gallon batch of all grain.
The first reading I took after boiling was 1.01.
I took a second after primary fermentation. It was 1.002.
After three weeks in the secondary, I went to bottle the beer and got a reading of 1.014.
Something is wrong here. I can't figure out what the problem is...I can post a picture of the beer. For now, I've simply put the cover back on with the airlock. Any help is greatly appreciated.
This link will tell you how much grain and strike water can fit in a given cooler. Scroll down to 'Can I Mash It'.+1