I haven't washed yeast with chlorine dioxide, but it's my preferred brewery sanitizer, and I wouldn't recommend that anyone play around with it at home. A hood is all but mandatory for working with it in enclosed spaces.
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Can't find Seans forum name atm, but I wasn't aware he had an online version. Would have made my work a lot faster.
I'm using a similar approach now, but when calculating lauter efficiency by the ratio of volumes, you need to account for the volume displaced by the sugar during the mash, which he appears to be approximating using the C=1/SG coefficient. I'll need to check out his source code, as my calculator, which matches kai's to a couple decimal places (floating points yo) is calculating a difference of 3-6% lauter efficiency. When I lower the absorption rate to 0.12, they're pretty close though (.5-2%). Which matches the apparent absorption rate using preboilvolume - strike / grist mass.
Typically I'd get about 82% mash efficency with fly and I only got 70% this time. My question is where am I messing up? I did two equal run offs through Beersmith and the second one was a 180 degree infusion which resulted in a 166 mash. I stirred it gently and let it sit for about 10 minutes before running it into the mashtun. Any thoughts?
Hey Sean, wasn't it a letter from August Schell's that also went viral. We plan to stop there making our drive to HomebrewCon.
Absolutely, without the oxidation added from the fining agents to boot!
Does chill haze drop with time? I assume so. But I guess I don't know for sure since I'm asking.
Okay, then why is Yuengling a craft brewery and Pittsburgh (Iron City) is not?
Why is Duvel Moortgat USA considered to be a small and independent brewer, while Ballast Point is not?
Weight of water (8.30#) times the desired temp rise. In my case, I'm figuring 60*. My hot tap is about 125*, so 40* is plenty for strike water. So, 40* times my weight of the water, in this case 33.2 = 1328kw will heat that amount of water in one hour.
Also, with a submersed element not give me 100% efficiency? Why would you figure 80%?
I once had a valve fail on a glycol loop (it stayed open) and crashed a fermenting batch of 1.090 beer to 45 degrees on US-05 and the yeast was chugging along like nobodies business. It eventually warmed up into the lower 60s on it's on once I got the glycol shut off. Attenuation was right where I wanted it and taste was clean, no off flavors at all.
Thanks, Sean. I know it sounds like a crazy amount but I'll say in my defense that, if you look at Kelsey McNair's recipe (maybe from his NHC presentation?) , his hop schedule is on a par with mine. And he's done ok with his IPAs. Or actually the Le Cumbre recipes posted in Zymurgy - IIRC theirs used more. It's funny, I get one of those out of my system and it's on to kolsch and lagers for awhile.
However many oz of Chinook or Columbus it takes to hit 70 IBU @ 60 mins. Then 8-10 oz in a 170F whirlpool/stand. 5-6 oz dry.
Edit - should've added for 5.5 gallons.
WOW! I don't think I've ever used even half that much. I need to try your IPA!