Stop peeing in the fermenter to sanitize it. Use bleach. And boil in an aluminum kettle.
Baron von BeeGee said:Maybe I should wash my hands and not sneeze in the kettle so much?
Baron von BeeGee said:Maybe I should wash my hands and not sneeze in the kettle so much?
Baron von BeeGee said:Maybe I should wash my hands and not sneeze in the kettle so much?
Baron von BeeGee said:The Kaiser swayed me to the German way of thinking that controlling fermentability accurately and consistently is best accomplished via separate beta and alpha rests. And I still don't get it right (but I do get beer)...
MBAA Practical Handbook for the Specialty Brewer Vol 1. said:The thickness of the mash i.e., the ratio of grist to brewing liquor, has a similar albeit less dramatic effect on the extract yields and wort fermentability as temperature. A thicker mash protects more fragile enzymes (beta amylase and any prtoeolytic enzymes still present) and so increases fermentability and FAN. A thinner more watery mash results in higher extract and less fermentability.
Chimone said:2:1(very thick) High Fermentability - Low Extract
2:1 - 3:1 Moderate Fermentability- Moderate Extract
3:1 - 4:1(thin) Low Fermentability - High Extract
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