+1. Looks good to me except for the Summit. Life's too short to use that crap.
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Plus, I took dennys advice and tried Chinook in place of Magnum at same calculated IBUs and for me it's entirely different
Yep, got it to 64 before pitching. I'd only chilled it that much because my shaken not stirred starter was still a couple hours away from high krausen.
I've got an airlock on the bucket, but the lid is just set on top. Hoping that tomorrow morning there's a nice krausen forming with no signs of air moving through the airlock.
Just ran some numbers, managed 80.3% mash efficiency. Light years better than my old BIAB setup.
I realize it's nearly meaningless to most brewers but it's a huge milestone to me. Next year I'll be all in LOL
I would put on the score sheet to stop putting mud the their beers. That should cover it.
Let me rephrase my question. When one drinks a beer that is muddy muddy muddy dull dull dull, what does one say to the guy who is anxiously waiting to hear your opinion? Not "I wouldn't know where to begin to explain how you can improve your brewing process." If it's just DMS or higher alcohols, it's easy to say what he has to do...
Tolstoy said: “All bad beers are alike; each good beer is good in its own way.” If you make a series of brewing mistakes your beer becomes much like a lot of other bad beers, that's for sure. But where to begin...
I have lost several afternoons in Düsseldorf, never to find them.
The issue with 3711 is that I don't like it…at all. :/
This is my second brew to collect data on my new batch sparge/cooler setup.
Kitchen Sink Saison (AKA, brew with what you've got.)
90% Briess Pale Ale Malt
10% Briess Flaked Barley
30 IBUs EKG @ 60 min
5 IBU fuggles @ 10 min
My fuggles have an AA of 3.3, otherwise I'd use them to bitter.
So here's the question for this brew, what sort of final gravity can I expect with Wyeast 3724? Plan right now is to mash at 146oF for 2 hours, to wring everything out of it that I can. Unnecessary? You tell me, that's why I'm asking.