How do you clean those electric kettles? Do you disassemble and remove the heating element, or clean it intact?
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. . . means doing all of my brewing downstairs and then lugging the fermenter up to the third floor. I'm not opposed to this, but if it can be avoided I'd like to.
How do you know you are not getting action?
have you taken gravity readings?
+1. Also, I'd bet that it is actually done. Either fermentation occured and you didn't notice (it would have occurred quickly in a low OG beer) or it fully fermented during the 4-day sour mash (maybe some yeast got in there). So the big question is - What is the current gravity?
How does it taste?
How the heck does one lauter grain that has been hammer milled? I'm trying to picture a 200 barrel vessel using the brew-in-a-bag method.
It is pressed not lautered. This may help. Squeezed horizontally and the liquid drains out the bottom.
Here is another brand.
You can also reduce the temp to 80 C (~180F) for the hop stand. That will limit isomerization and DMS production.
That's what I do.
80% by volume, for sure. Not sure about weight. And the 80% is just a swag. Maybe it really is more like 87%. It's somewhere in there.