I added a quart to 5gal of hard cider and liked it.
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Really happy to come across this thread, just what I was looking for. I brewed a triple planning to add sugar late to the fermenter.
Just how late should I go? Now or wait a bit?
I'm 5 days in and my OG was 1.075, planning to add to get up to 1.090, which is 2 lbs. in 10 gallons.
I think now would be the best time. I poured sugar directly into a Triple that had been fermenting for three days and it worked out great.
Agreed. Sooner is better, IMO. If I'm adding to the fermenter, I want to do it while the beer is at high krausen and definitely before it starts to floc out.
And... a toilet brush has a much more complex surface than a paint stirrer. Think a scratched up plastic bucket is hard to sanitize? Way more nooks and crannies here!Not so fast my friend! Euge said he uses a paint stirrer for paint and wort. So I'm thinking if I just soak the brush in StarSan then ...You might actually be able to sufficiently clean and sanitize one so there would be nothing transferred. But the ick factor . . . there's no cleaning that off.
Me too. I almost posted the same thing.This is exactly the first thing that popped in my mind when I read that line in his postIt's not like the guy is calling his place "Mc Donald's Hamburgers" and putting a clown and golden arches on his building!Look... me and the McDonald's people got this little misunderstanding. See, they're McDonald's... I'm McDowell's. They got the Golden Arches, mine is the Golden Arcs. They got the Big Mac, I got the Big Mick. We both got two all-beef patties, special sauce, lettuce, cheese, pickles and onions, but their buns have sesame seeds. My buns have no seeds.
I get that my adding flubber to the mash. Changes the mouthfeel a bit though.One day, perhaps before they shoot the video, I'd like you to please move the clamps so they all face the same direction.
But having the clamps all different is part of the design and how I hit 137% efficiency!
Sounds like batch sparging to me -- with extra time for a samich.I find that collecting first runnings followed by putting in more water into the mash, mixing well, letting sit for another 30 or so minutes and collecting second runnings (mixing first and second, obviously) extracts way more out of the grain than fly sparging.
Let me understand. You mash in and mash out. Collect all of your first wort runnings and then you add water back to your mashed grains, let sit for another 30 minutes and then collect enough 2nd runnings to combine with first runnings for you boil. I assume the water you add is +/- 170 to 175ish and you would collect around 6.25 to 6.50 gallons for a 5 gallons batch.
Is this batch sparging?
Nope. Batch sparging would be adding the second water addition and running off immediately. I don't really see the point of letting the second water addition sit for 30 min.
I meant ones produced here, not in Europe. If the designer/printer aren't paying attention - that line could be anywhere.I think it would be cool to get my own glassware too, but then you have disclaimers like this:
"Glassware capacities are approximate and should not be used as a standard of measure. "
Where can you get glasses that have a fill line on them? I like those.
those are the British pint glasses usually. pubglasses.com has them.
Those fill lines are probably approximate too.
In the UK they have to accurate enough to meet the law for weights and measures. 20 Imperial ounces.
In Germany they have to meet the law too, but will be .3 liter, 0.5 liter, 1 liter.
Never have checked the ones I have.