« on: April 26, 2012, 03:45:54 PM »
Congrats Alabama, one step closer! And in an election year to boot!
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I used to use two lab grade thermometers that gave very close readings. One was NIST certified (with serial number), the other was NIST traceable. I suspected something was wrong, so I used water baths to determine how far off. Boiling was off 12 and 10 deg F high respectively, ice water bath (correctly done) was 4-5 high on both. talked myself into getting a Thermapen and confirmed they were both 7 deg low at a 150 mash temperature. Those things were all over the place. The Thermapen also confirmed my Ranco probes and ice bath numbers.
However, American customers would notice some subtle changes aimed at improving the quality of the beer.
"We will replace the current malt extracts with a superior quality all-malt concentrate produced at Coopers with a yeast specifically designed for their size kit," he said.
"This will remove the need for a sugar adjunct and will significantly improve the quality of beer that is produced."
OK, panic setting in. Do you think I racked off too much yeast if I sucked it up from the bottom? I thought it looked like they were in suspension but my gallon jug seems to be fermenting. I think I'll decant and put back the trub.....
I plan to decant off the wort and use as my next starter.
Hadn't you already pitched the yeast?
You basically did a no-sparge. It won't cause any issues other than the efficiency might have been a little lower than if you'd batch sparged. Either way works fine but your efficiency will be somewhat higher with batch sparging than no sparging. With batch sparging (or fly sparging) you're rinsing more sugars out of the grains.
Thanks all We're having a night out in our old neighborhood, two new breweries have opened in Ballard since we left.
Crosby says Penguins don't regret Game 3 fireworks. Sounds like game 4 could be a bang up affair.
If you can't beat them, beat them!