Here's the 2 carboy 2 days in. Lots of activity in airlocks, nice heavy Krausen on each. The 090 took a little longer to get going but is definitely more active of a ferment now. Can't wait to try these out!
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No, I just misunderstood his goal. I thought his goal was higher ABV, yet still dry with a low FG. Lower mash temp should yield lower FG, but not down to where he is already at...Justin, it should e more related to mash temps, yeast strain, and fermentation temperatures. For higher ABV, you could mash at 148 with more grain for a slightly higher FG, yet also higher ABV. By the way, what kind of FG are you finishing at?Frank I think you wrote that wrong. A lower mash temp is supposed to make a more attenuative wort and a lower FG. Mashing higher is supposed to lead to a higher fg. This is still the accepted knowledge although exactly how much it matters is being challenged.
Yes! Carafa III. Like 6 ounces added at sparge.That looks to make a huge difference. Without the Carafa III, beersmith had me at 13.5SRM, but with it, I am at a nice 24SRM. Thanks for the tip, hope to make this sometime in the near future
love that, and I need to pick up a copy of BLAM sometime soonI was sitting here at work wishing I had my copy of BLAM here.I was sitting here at work wishing my copy of BLAM had me with it there.
Just use it and add "floor malted" to the description.There's the answer of the day!
Dang, I forgot to post my recipe. Still not around it, but here's an approximation. I use around 10%-15% Weyermann Cara-Bohemian in mine. 20% Munich, and the rest is Pils.This looks like an awesome brew, added to the list of what I would like to brew. Now its just when to find the time.
20 IBUs of something Nobleish to bitter, and another 5 ibus of something nobelish at 15 minutes. The hops I have used are Mt. Hood, Santium, Perle, and Saaz, and this tends to be a one hop brew for me. I have also only done FWH on this, and that has been excellent. Mt. Hood was my favorite for this.
Yeast is usually WY 2278. 34/70 was good too. Wish I had this going right now. It is usually my spring brew.