Yes, it works fine.
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Should the graph be linear? I would expect a graph of the yeast required to get relatively steeper as the gravity increases, due to increasing osmotic pressure and decreasing wort O2 absorption.
So if you grind the wheat to almost flour, what happens if you just used flour? I expect that the reply will be horrible stuck mashes but what's the difference? Rice hulls would be an automatic but I use them whenever I'm using what regardless, just a handful for insurance mostly.
They're also in the marketing and "keeping it easy" business.
It's called a Sticke Alt, not German Barleywine. But, yeah, you are getting the idea. I like what you have. You might also consider dry hopping.
Spalt would be more traditional but what you have works.
Well that's good to know. For some reason I was under the impression that a Sticke Alt was much lower in gravity. Thanks.
We're basically just talking about "rules of thumb" here. From Wyeast's website: "A rough rule of thumb is to double pitch rates above 1.065 and triple pitch rates above 1.085. Or, more technically, a million cells per milliliter are needed for a 20degree plato"
Pitching the "standard" rate of 0.75m/ml/*P for ales is as much a "rule of thumb" as what Wyeast recommends. There's no way the "standard" rate will give you the optimal fermentation in every type of beer.
Try these guys: http://www.tescopumps.com/servlet/the-MARCH-MANUFACTURING-cln-Parts/Categories
I used them when I upgraded to the larger impeller.
Edit: now that I have the part#, here's Tesco's oring: http://www.tescopumps.com/servlet/the-283/march-oring-viton-te-dsh-7r-dsh-md/Detail
and of course the bigger impeller: http://www.tescopumps.com/servlet/the-226/809-815-march-pump/Detail
I don't understand this, although I believe that both of you guys have observed it. But it just doesn't make sense to me. Let's say you let a bottle of Coke sit. Does it stratify, too?
Denny check this Mr. Wizard Article out that I found last night. It's the second question that deals with stratification.
Thanks. Maybe I missed it but I didn't see it address stratification.
In my mind, Coke is more of a solution than a colloidal suspension whereas wort is more of a colloidal suspension and a freshly stirred/whirlpooled sample may have more "dissolved" solids that quickly settle out within minutes and yield a different SG reading.
I've used it a few times recently and didn't do a cereal mash first, seem to have gotten decent efficiency. I'm sure a good fine crush helps.