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Grain and Grape

so an almond brown ale then

Right you are, my mistake.

Yer your maths is out 10-fold. 1 meter of 10mm ID tube will hold 785mL. So you need about 2 metres for 1.5L. Edit: 1 meter is 78.5mL

With a conical I just connect up the CO2 and give it a few psi, turn off gas and crash chill. However not so easy with your set up. How about just replacing the blow-off water with fresh boiled water and add a pinch of metabisulfite. That will minimise the O2 pick up. Better than sucking in air.

Hope you've got enough. Can we pre-order?

I just got my hands on the LupulN2 citra hops so I will view a citra pacific ale in a week or so. This is a pretty good article on the product even if he did stuff up the experiment http://scottjanish.com/lupulin-powder-vs-pellets-experiment/

I assume you mean a pack of 500g, not 5kg.

warra48 Judanero MTB x 4 barls x4 yurgy peteru - 200g (4 packs) (I'd also be interested in some Centennial, Columbus, Simcoe or any noble hops, if available) fungrel x2 Malt Junkie x2 Coalminer x2 Bonenose x4 Mofox1 x4 julz7250 x 2 Mikeyr x 2 Schikitar x 2 gap x 2 Haciluku x 2 Bribie G x 2...

Yep that was mine. Cant believe you still had it! I still have a few bottles left and entered it into Stout Extravaganza this year and it won its' category. Two bottles left now. Hard decision not to enter in VicBrew, but sometimes you have to remind yourself who you brew for...in this case I...

Well that is interesting and suggest the yeast is behaving as normal. It is intriguing. Whitelabs gives this yeast a 70-78% attenuation range, whereas most other lager yeast strains have only have a 5-6% range in attenuation levels. May be it just depends on when it decides to floc, but boy it...

Not sure to be honest. I suspect a starter will attenuate higher than a typical beer because it is stirred and typically has a lower SG.

IMO it is pretty unusual behaviour for a lager yeast. Never seen it before but I have never used that specific yeast before. Generally yeast flocculation is inversely related to attenuation i.e.. high attenuation yeast are poorer flocculaters. So for a crisp Mexican style lager I would expect...

By the by, the Yeast book recommends that step starters should be 5-10 fold the previous step. Simply doubling the size will likely result in very little growth and may leave the yeast in poorer health than they started. If I do a 1L starter (which is the minimum size recommended for a freshish...

I would be interested also if sale falls through. PM sent

It has been sometime for me, but my recollection is 3kg is no problem. So 3.5kg should not be a problem but it probably depends on how you mill your grain. If I was to experience a wort fountain, I would just turn down the pump: I have Laing pumps and they are set at the maximum (7) so I...

Sound like you are going in the right direction and that is a great improvement. My recollection is G&G do 2.5L/kg sparge for pale beers and 3L/kg for darker beers. I remember they mentioned to me that they have found leaving a delay before the final spare increases their efficiency a few...

My comment to DJ was simply to point out that mixing 1Tbsp (ca 15mL) Perc and 1tsp (ca 5mL) Met is a 3:1 ratio not 4:1. In the end I tend to use a 2:1 ratio as it is closer to the 70% Perc/30% Met cited on other sites for PBW. In the end we are bucket scientists and whether it is 2:1 or 3:1 is...

pretty sure that is 3:1 :P

I saw and was in awe of the Madhu. Remarkable stuff to see you today and good luck with the recovery. Bit soft not going to GABS but considering he was freshly sewn up I'll let it pass (this time).