Recent content by WhiteLomu

I'm in.

This is what I'd do for most British ales (maybe a 75 min mash for some). Never done an APA but I reckon that mash schedule would turn out just fine. Mash out for 20 mins (as per Coldspace) seems to help efficiency too.

What temperature did you take the reading at? It should be at room temps. Mashing temps can throw the readings way out.

PB2. Was that the powder? Have you tried Belching Beaver Peanut Butter Stout?

Try a tin of Coopers or Muntons Stout to 12 litres. Works well.

I want to see what he said.

Better efficiency and a reasonably quick sparge. Not that my efficiency is ever great, but when at it's best the sparge is also very slow.

I missed the point of the OP, asking if it's beneficial for BIAB. I don't BIAB but it is good for Grainfather.

Tried it myself on the weekend. Sprinkled water out using my fingers then mixed in. Repeated maybe ten times. I used nowhere near 100ml of water for a 4.75kg grain bill. I've never seen so many properly cracked grains with almost fully intact husks. It is definitely a useful technique.

Had a mate rave about it today. They have four beers on tap for filling growlers. He couldn't remember what, just that they were good.

Just finished reading it. Great book. The amount of sugar used in some recipes is staggering. Wondered which recipes were the favourites. Good to know which they are. Cheers

"I only got into brewing because I love cooper sparkling ale and stout so much, so hail coopers". Yep.

Big generalisations here; Bottom fermenting yeast for lager at cooler temps compared to top fermenting for ale at warmer temps. No yeast derived flavours for lagers, yeast derived flavours important in many ale styles. Cheers

Sodium met is an effective disinfectant. It is used in lower concentrations in wine (the dose maketh the poison) which is why it slows rather than kills the bacteria. The no-rinse, no-blowtorch-your-sinuses aspect is why it is not preferred to those you've mentioned. Cheers

Might just be me, but I also get pear from my hefes using WLP300 and from Franziskaner Hefe. Cheers