This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Is it time to start getting pissed? I know that group was left in the cold by judges that didn't show, but at this rate we'll find out we qualified, but missed the deadline to ship.I'm sure posting is a priority now for AHA. We will all get our shipping info together i'll bet
I know that S. Cerevisiae was adamant that the same process would work for both ales and lagers.This is the way I do it all the time. Right now I have two 6 gallon batches in the same chest, temp probe on one of them. They are relatively same gravity, one is 1.048 the other 1.055. Both lagers. Both chilled to 48F and oxygenated. Both pitched with 1L oxygenated non-stir active starters. Works like a charm every time.
That being said, I do plan on altering the process slightly, as I mentioned above. I'll keep the starter at whatever my initial fermentation temp will be, and pitch them into same-temperature wort at high krausen.
What I'm also wondering is if I should stick to a 5 gallon batch, or make this also be my inaugural 10-gallon batch. Or maybe do some sort of double brew day, run two lagers in the chest freezer at the same time? Would it even be feasible to tie two separate beers to the same fermentation/lagering schedule?
I guess they are called Backwoods Mild n Wild, sorry. I quit smoking 6 years ago and kind of forgotNo, but now I'm craving an imperial stout and a berry wildwood
I wish I had your talent for making up cigar names.
I don't use beersmith but I imagine his carbonation calculator asks for beer temp. When you see that, it's asking for highest temp the beer got to AFTER fermentation was completed.It's not just a matter of how much sugar for what volume of beer, but also what the highest temp the fully fermented beer reached.
I would say 72* since it was hotter over the past few days (in NY). The average was 65-68*.
How much of a role does the temperature play?
I built my own stir plate before I came across the shakin not stirred thread on here. I will probably switch to that method but wanted to use my plate.If it makes you feel better, I have two Hanna stirplates that I have not used in a long time.
I think of it this way. If you were to squirt some honey on a plate, what would rinse it off better? 155º water, or 170º? Its been said that hotter water may extract astringent tannins from the malt husks though. But its also been said that if your pH is in the proper range, that is not an issue. After all decoction (boiling the malt) doesn't produce a astringent tannin problem. So, I tend to sparge quite hot, like about 190F sparge water, and have found no astringency issues. I can't say that it hugely increases my efficiency, but it does get my preboil wort closer to a boil. So I do it because I can, with no negative effect, and a little saving of time waiting for a boil.
What is the purpose of higher temp sparge water? I also do around 170-172F.