Recent content by long distance beer drinker

Thanks for that, 34 and 36 sounds more like it should be, I think I need to look at my settings in beersmith a bit

Grain amount was 10.4 kg

Yep fly sparging, doing a 46 liter brew, beersmith says put 28 liters in mash and 34 liters in sparge,

so when i sparge i like to take a reading of whats coming out of the mash tun and i stop it when it reaches zero gravity(i do this to stop the tannin flavors, at least thats what i understand i should be doing) which always leaves me a bit short on the wort volume, however it has a higher...

Hey doooods, so I've made a few porters and I wouldn't mind trying to make it a bit creamier but I'm not sure how, is it a yeast thing or grain? I was drinking the James squire porter on tap the other night and it's just got a great creamy taste happening , compared to the porters I've made.

hey guys does anybody on here ever do krausening?

Lol will do *salute!!

I sanatized the shit out of everything with boiling water and powder, I hope it's ok

Yep lid with airlock , it's filling up the lid cavity to

Or more like she's blown captn. I didn't leave enough head room in my fermenter for a weizen yeast (face palm) any recommendations on clean up? Should I let it finish foaming? What's the chances of infection? It's inside a fridge that's not on at the moment.

Sounds good thanks doods

Will do, should I use a heating pad? Does yeast die of if it gets to cold?

So I did a brew 5 days ago and just plonked the fermenter in the fridge with my cheap Chinese thermostat connected to it and I go and check it today and the fridge has just been on the whole time aghhhh, Has anyone had this happen and the beer still came out alright?? I used us05 on a pretty...

thanks guys, that makes things a bit clearer, so i just put the remaining liquid back into the kettle as clean water and then start the boil. seems simple enough!

i recently had a discussion with about checking the gravity of the wort as it comes out of the mash tun while sparging, the idea is to stop the sparge when the liquid hits about 1.005 because after that there's no more sugar left in the grain and then tannin's get introduced, sounded good to me...