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I've always wondered how recirculating doesn't compact the grain bed so tight it restricts or blocks flow as well. I get a pretty firm compaction just doing a batch sparge!

So 5 days after pitching, gravity is down to 1.011 after moving it to ambient temp of 59-60. I tasted the sample and it still has a slight sulfur smell, but it tastes excellent. I moved it back to a 65-68 degree closet and will leave it for another week before bottling.......unless my keg...

Thanks, that's encouraging. So having moved it to a cooler ambient temp of 59-60 may have calmed fermentation down some. should I leave it a few days and then move it back to an ambient temp closer to 68? Or just leave it where its at in the cooler temp. I'm assuming the yeast will have...

So I brewed a Bavarian hef sunday morning. Not the most perfect brew day, but all in all not terrible. I pitched wyeast #3068 and stuck the fermentor in a closet where temps in the winter hover around 60 degrees in the winter. After 28 hours I had a vigorous fermentation going and noticed the...

So I brewed a nice amber last weekend. Strong fermentation the first couple days and then it died off. Power went off yesterday morning and my house is currently at 50 degrees. No idea when power is to be restored, but I expect my house to get down near freezing before it does as it is about...

McKnuckle - your explanation makes complete sense. Thanks. I think I will try the step mash with the grains all together. This time, and maybe try it again separating the dark malts as stated and see if I can tell the difference. Either way I will end up with beer! :mug:

I'm going to brew an Irish extra stout based on a recipe from BYO magazine. The recipe calls for 8 lbs. golden promise, 2 lbs flaked barley, 8 oz. torrified wheat, 1.75 lbs chocolate malt and 8 oz. brown malt. The mash schedules says to to rest the golden promise, flaked barley and torrified...

these seem to work pretty good. https://www.morebeer.com/products/siphon-spray-wort-aerator.html?gclid=CjwKEAiAgeW2BRDDtKaTne77ghgSJACq2U4bbhUmIvAnLN2crdzKSLPde-IAPFbkkJ6w2gaQaRoOYhoCp7Xw_wcB

Try a local party store where you can order kegs. they may have picnic taps laying around.

Anything good to spray for little buggers of this type? Or is manual removal the only way to go? Manual seems tedious, and what do you do when they are 15 feet in the air!?

1/2" of yeast cake in your bottles sounds like a lot. And if the packs of dry yeast are sufficient for a 5 gallon batch of average gravity beer, 1/2 a pack of yeast in a one gallon batch also sounds like a lot. If you have 1/5 of a standard 5 gallon batch, I would try cutting back your yeast...

There should be no guessing here. There are all kinds of calculators out there. just google strike temp calculator. Input the numbers based on your recipe and it will tell you exactly what temperature your water should be before you add the grain to hit your mash temp. No worries, have fun!

I think you are getting system specific answers here with this question. I'm certainly not saying you couldn't run the valve wide open, but keep in mind there are some variables here that might affect performance. If you run the valve wide open, you are going to maximize the pull on the grain...

I don't understand. By continuous do you mean adding a pellet or two every couple seconds throughout you 60 min. boil? That just seems tedious.

Is blowing up the general discussion board with spam!!!:off:

And I wasn't so much worrying about it as curious as to what if any difference it would really make..... Thanks for the input! :mug:

Yeah, I wondered about that myself. I pulled the recipe from Northern Brewer..... MASH INGREDIENTS - 8.5 lbs. Rahr 2-row Pale - 1 lbs English Medium Crystal - 0.5 lb English Chocolate Malt BOIL ADDITIONS & TIMES 1.5 oz. Cluster (60 min) 1 oz Cascade (1 min)

I brewed a Porter over the weekend and had an oops right at the tail end. I finished the boil and turned on my IC. About 5 minutes later I realized I had forgotten to add 1 oz of Cascade at 1min. I threw them in as soon as I realized. What affect might this have on my end product.....if any.

I've had foamy gushers with a couple bottles of the several hundred I have bottled. The instances that this happened, when inspecting the bottle I noticed where something was stuck to the inside of the bottle. I'm thinking the bottles weren't completely clean, and therefore not sanitized...

:beard: :mug: