Recent content by Jim Noto

I’m also trying to avoid crystal with this particular grain bill. Nothing wrong with crystal obviously. I just have a pretty solid base expectation for the character I’m shooting for for this one. I REALLY like the idea for a small 5-7% dark Munich malt addition for sure though.

This is all great stuff guys! I appreciate all the input, anything I should be particularly aware of with this style of lager?

Why did you go with the caramunich if you don’t mind me asking? Did you do a single decoction?

Haven’t really brewed for a good 6 months but I’m trying to get a recipe for a good Marzen. I plan to do a decoction, and have a 3 vessel AG set up with 2 whirlpool pumps and a counterflow chiller. I have a pretty good idea of the steps involved ( I’ve done a couple pilsners already) as far as...

I’m in.

Yeah I guess I gotta just dial it in a little better. I’m just trying to be in a good position plan-wise before I take on another 10 gallon NEIPA again, because that was painstaking

that’s actually a really good point! I’m gonna look into that!

That’s some good info to know, thanks for that!

I love my riptide for everything, except the sparge, and my real problem is my own inexperience with the pump I guess lol. I’ve just read that If your sparge process is too fast you risk extracting tannins that lead to off flavors, I’m just trying to get my best efficiency out of my mashing process.

I guess it’s just gonna be a little bit of trial and error, either that or I go with the grant idea. Anybody out there using a grant?

Right. I should have been more specific, my autosparge works great, I run a riptide pump from MT to BK, and it just pulls so fast that no matter how much I mess with the valves it’s always moving the liquid way to fast.

So I’ve brewed about 4-5 beers with my set up with some pretty good success, but the only thing I always have an issue with come brew day is my sparge. I run an autosparge with 2 riptide pumps, but no matter how partial I leave the valve closed I can’t quite dial in how slow I need to sparge my...

The harshness really seems to be mellowing out a week after I kegged it. So I assume it will be borderline drinkable in about a week. I gave the kegs a few shakes and let them sit and they are perfectly carbonated now. Appreciate all the insight!

My dry hop bill was pretty big. 8oz of Vic secret and 6oz. of citra in Muslim bags. Which I split between 2 fermenting buckets. What do you mean by cold conditioning?

I did a starter, this yeast was a BEAST. It went forever.