Recent content by charlesbrewer

over pitch is usually least concerned. Most probably mash temp too low. Check thermometer?

could it be you been feeding beer smith wrong data? reading through the thread does not seem this has been fully put to rest. I partial brew with half volume and getting 85% without much effort. And I make sure my grains turns into flour before mashing.

Guess we end up the same solution. Did once for a 40L batch. The first time almost broke my back!

sure why not? Many "craft tap" bar in Malaysia been importing kegs, cans and bottle. The stupidest thing on this land is you can pay the tax for importing but cannot grew your own industry.

Hello all, I been brewing years now and happy to help you get started with setup and supply. I never knew this thread exist! We are sure the very rare breed in the land of tigers, hornbill and beneath the wind... Cheers!

I heat mine into runny liquid, and pour to the bottom of my fermentor. I then pour my entire wort into my fermentor over a strainer. That gets it to mix well enough. But I know its not for everyone.

In my earlier days I was having same constraint and used the exact same method to lager 2 cubes while I have 2 other ales kegs on tap. No issue whatsoever. I just left everything inside. I swap out the airlock with cap and tighten. Together with the lower serving temperature just enough to slow...

My 2nd attempt of this style after so many years of brewing, 1st time on this recipe. Seems like I don't really dig the banana taste although the refreshness is growing on me. Maybe same grain with "cleaner" ale yeast, but then it wouldn't be a hefeweizen isn't it! Thanks @homebrewer_99 for...

I usually pour out the top but the 3rd day but I always tighten the lid before and after that.

I personally categorize those that no one have definite proof for benefit as myth or at least not a factor for 5-10 gal batches. Do once or twice and be the judge yourself. If you think its better then do it, otherwise let it go. As long as you lager at 35F of so for up to 4 weeks you'll really...

Actually modern brewers gets too crazy about chemical sanitizing. Just make sure that you have boil water rinse your metal equipment and then have your brew environment clean, no damp & no mole. Your fermentor can similarly get away by soap cleaning and rinse by boiled water.

oh, i missed that part. But similarly I would argue mash with coarse mill or use find mesh bag. I tried them too, with great success getting clear wort in single kettle. But really what I tried to say is mash sediment does not has any effect during boil or in fermentation from my experience...

Clear wort can easily achieve by either filter with another bag pre boil or let post boil cool a little slower say 2 hours or so. Most heavy stuff dropped to the bottom and you can use siphon to draw out crystal clear wort from the top. I have done that multiple times, but never see any...

Yes, it does looked on the soft side. Well am sure next time it will be perfect.

Ah that make sense with the pressure thing. I was always wondering why did your rice looked that way.