Recent content by InspectorJon

Makes me wonder about adding a jar of marmalade at flame out. Marmalade whirlpool.

Moving air over the boiling wort will increase evaporation. You would need to put a lid on it to slow evaporation. Even that would have a minimal effect on slowing it down. Moving air carries off more water vapor.

There is an epically long warm fermented lager thread here that discusses this in encyclopedic detail. It seems one can pitch at ale rates when fermented warmer. This ale temperature fermentation works well with some lager yeasts, but not all. It has worked for me. I’m enjoying a “cold IPA” now...

Potato Masher

A01 is liquid yeast, right? Much different than handling dry yeast. I don’t know the answer to your question, but it seems most of the above answers don’t apply. Maybe the mason jar in the fridge.

This may also be of interest in the subject being discussed. This post on page three of the HBT thread referenced by @BrewnWKopperKat more or less wraps up the results and shows that there are convertible starches in a lot of crystal and roasted malt that would benefit from mashing if one wants...

The attached picture is a screen shot from this article on More Beer's website by John Palmer. It indicates there is a benefit to mashing crystal grains. Generally, the lighter the roast greater the difference in extract. The fourth column indicates extract points when mashed with base malt to...

There seems to be some kind of a significant limit at 1 qt / lb. I remember researching this a while back. Braukaiser.com had some pretty good research on the subject. Maybe figure out the grain necessary to get your desired gravity with a single infusion and 90 minute boil. Then sparge into a...

I brew on the back porch. I find it pleasant, my kitchen really isn’t big enough. I still end up with stuff all over the kitchen. One spring there were a bunch of mosquitos. Some ended up in the mash. I was brewing an imperial stout and dry stout partigyle. I called them Mosquito Major and...

Southern coast of Spain?

Leave a couple inches of headroom in the bottle. The wort will expand and leak out of the top and make a sticky mess in the freezer if you don’t.

I am not sure how you are using that trio system. Next time you brew, after your boil kettle is full to where you want it, try sparging an extract half gallon or gallon of wort into a separate container if you can. If the gravity is too low for starter wort boil it down on the kitchen stove to...

OMG - I want to do that!!

In Heaven there is no beer That's why we drink it here And when we're gone from here All our friends will be drinking all that beer Frankie Yankovic

You might want to check out the Bo Berry Pils thread.