Recent content by RobFlott

Thanks, but no, I haven't dropped the hydrometer in yet. I agree...patience 🍺

I am brewing a 5 gallon batch of 'steam' beer using WLP810 (San Francisco Steam yeast) and fermenting in the garage with a steady temperature between 58 - 62 degrees. I pitched the yeast starter 7 days ago and thereafter I monitored the 'burps per minute' visible from the airlock. The BPM fell...

By using the pump to recirculate the wort the temperature variance between the bottom of the dead space and the top of the mash is usually between 2° - 3°, so the appropriate enzymes should not be adversely affected. Between the end of Step 3 (147° F) and starting temperature for Step 4 (154°...

Since I bought the Brewzilla 35L I have brewed 5 batches. During the step mash process for each batch I only used the 1000 watt burner. Is it safe to use both the 500 and 1000 watt burners simultaneously throughout the entire step mash?

Bonecity, thanks...I read it along with all the comments and on my next batch will try a different approach.

Ok, good to know. Since I usually brew Czech Pilsners I use floor malted barley, but for any other brews I'll skip the protein rest. Thank both of you, I appreciate your insights. Rob[emoji481][emoji481][emoji481]

Wow, not even when I'm brewing a lager and using a lager malt?

After years of brewing lagers I am brewing an Amber Ale today. Out of habit I am mashing using lager stages; dough-in, Acid rest, Protein rest and Saccharin rest. I am curious if this approach will impact the finished product, either positively or negatively. I appreciate any feed-back...

FWIW; I found switching to triple decoction (even double decoction) greatly increased mashing efficiency. While it is labor intensive it pays huge flavor dividends.

@VictorBrew From your experience/knowledge is there any adverse affect if I cool my yeast starter to 50 degrees and then pitch it into my wort which is also at 50 degrees? Thanks,