« on: September 18, 2012, 10:21:14 AM »
Working for me on both Win7/FF and iOS 5/Safari
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Actually, even for single infusion mashes the optimum temp for best attenuation depends on the mash time as well. The longer the mash time the lower the optimum temp will be.
BTW, looks like the avatars are broken again.
I noticed a fairly prominent, but not overwhelming, sulphur smell coming from the yeast this morning that I hadn't noticed after the first day. The White Labs description (and the yeast reviews) didn't mention sulphur at all, could this be due to the higher fermentation temperature compared to the first day? Or might it have just taken a couple days to build up enough to notice?
Don't worry about smells coming off the fermenter. Sulfur is common.
...but I'm more interested in that flavor in Spaten helles or dunkel, or the flavor of a nice bock or doppelbock.
For the Dunkel and the Doppelbock, I think aging the beer is key.
So; considering my present tap water has Chlorides at 8.3ppm and Sulfate at 3.2ppm, if I wanted to shoot for, say, a balance of 80ppm Cl to 120ppm SO4, assuming a volume of 7 gallons; I'd add 4.5g CaCl2 and 8.4g MgSO4.
Does this look correct?
Can I just drop this in my boil pot when I start the boil, or should this adjustment be made to the water prior to the mini-mash so it can have an effect on the whole process?
Denny - wouldnt the sure screen cause CO2 to come out of solution as the liquid pass through it?