If you find some acetaldehyde you can sometimes mitigate it with an even warmer rest than your diacetyl rest. Acetaldehyde has a boiling temp of around 72f IIRC. so it will gas out if you keep the finished beer there for a couple days.
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.
All of the MOST bad a$$ manly men throughout history, until very recently, wore skirts of one kind or another.
The scotts, the romans (and associated cultures), the pacific islanders, the list goes on and on.
Germans don't wear kilts because they don't make them long enough.
In a practical sense, what is the best way to add acid to the mash? Since it would be such a small volume of liquid, do you put that on top of the mash and stir the heck out of it, or do you run off some volume of liquid, add it to that, then dump that into the tun and stir?
Apricot looks to pop today. Hoping for a nice harvest this year. No snow on the horizon yet.
I knew I should not have typed that, or even thought about it out loud.
Yep, snow and hard freeze tonight.
I plucked my 3 spears of asparagus out of the garden this morning.
Good thing I was able to stalk a couple pounds at my secret spot.
Seems you need a n-ton of asparagus plants in the garden to get a meaningful harvest?
Got those peas in finally. They had been soaking in a water glass for a week; germinated and had a nice little root poking.
Morticai: Perennial chard? That sounds fantastic. Is it perennial because of where you live, or is it actually perennial? The stuff I have here might be a bi-annual here if I let it.
The mosquitoes just drove me inside from the garden! What an awful experience this early in the year...Euge,
This cilantro bush is a single plant. Or is it coriander now?
FWIW - I eat homegrown avocados pretty much every day.
Do they not have a season there? My tree survived the late cold snap and now has lots of little green fruit buds, but it'll be quite a while before they are ripe.
I thought that label said "certified goats."So did I!
Congrats, Denny. I'm planning to brew your quadruple again this summer. I think I have one bottle left from last year since most of it got drained at my 40th.
Much good advice and many great recipes have come from you.
45 min for a 10 gallon batch. I do a mash out.Someday I need to get the blue cooler and see how much time it saves. Right now I fly sparge for about 45 minutes, but my wort is at or near a boil when I am done with the sparge. While you drain fast and have to wait for the wort to come to a boil, right?
I start heating as soon as I have started collecting the first runnings. But since the whole process of collecting both runnings takes me only about 15 min., there's still some time after I'm dome while I'm waiting for it to boil. So, maybe another 10-15 min.? Your point is well taken, though, Jeff. When I talk about time savings it would be best to specify just where the time saving is. If you're ever in the area on one of your trips, I'd love to have you come by for a brew and see for yourself!
Jeff, you are sparging for 45 minutes (5 gal) and Denny am I calculating about 30 minutes for your sparing? Do either of you do a mash-out?
Denny, be careful, we are talking of getting out to see our friends that live in Bend again someday! See you in Philly.
One more thing, we have been playing with a sort of no sparge. Mash a little thin at 2 qts/lb. Mash out and add 168-170F water to top the mash tun out. Drain as fast as I can with the single tier + pump system. Might add a little water to make the total volume needed. Saves a few minutes, only a pont or 2 hit on efficiency, no astringency this way (I used to oversparge).
It looks pretty normal to me. I have a batch now and then that will settle out like that. If it is 4 inches thick you may want to think about going to a secondary with it just to let what you will transfer settle out.
Im gonna transfer tonight into secondary so I'll let y'all know how t goes. Appreciate everyone's replies
Quoteto post a pic you have to get the URL from the host site and use the little tiny mona lisa button above the emoticons.
I tried that using images from photobucket but they still didn't show. What did I do wrong?