Recent content by TopFlatBrwr

Adding in the lactose at bottling seems the way to go. I'll see where the beer ends up and add to taste when I bottle. I'm definitely mashing at 69C and fermenting low with wyeast 1084.

I'm brewing a chocolate raspberry imperial stout and was going to add lactose to recipe to get a higher FG and add a bit more sweetness to finished beer. I read in BYO that lactose doesn't mix well with imperial stouts. Has anyone else found this to be the case or know why I should keep...

You could also look into getting the book "Yeast". It has pretty much everything you would need to know to set up your own yeast lab.

Well aware of that. I'm just adding it for peace of mind and bling factor.

Thanks for catching that. I've changed/added to the circuit so much I forgot to move the meter back before the first component!

Looks nice, I'm doing something similar. Where did you find your panel?

Yeah, you definitely have to wait a bit for the spice to mellow out. It should be good by the end of October beginning of November.

I'm making the leap to electric brewing soon and was hoping some of you could double check my work as it's going to take a while to source all of the parts. I'm setting up an electric kettle with a 2500W element which is powered off of UK mains (230V, 13A max). The circuit specs allow for...

Did he say anything about when the MM3-2.0 redesign would be available?

I'm a fan of the wyeast 3711 French Saison for pumpkin ales as it adds lots of spice to the beer. I think splitting up a 10 gallon batch and using a couple different yeasts would be a great experiment for a pumpkin ale.

Agreed that it's not an exact science. I add 1 tsp of nutmeg and 1 tsp of cinnamon for every hop addition (I have 3) and include 1/2 tsp of vanilla at the end of the boil. Timing of your spice additions will affect how much spice ends up being in the beer because quite a bit of it will boil...

Thanks for the link! That's a good call on splitting the wort into two batches and trying different yeasts. I was actually doing that on a smaller scale with my 5 gallon batches and using 5 different yeasts in 1 gallon carboys. I'm thinking I could have one 5 gallon and five 1 gallon...

Do you think the 20g will be too large for 5g batches? I only see myself doing 10g every so often for some of my bigger beers that I want to age. Of course I say that now......

Thanks for the advice guys. Kevin, how do you like the electric element vs propane? I agree about going big, just thought 15g would be enough for a 10g biab with a sparge on the side. Maybe I'm wrong, anyone else have thoughts on that? Has anyone outside of Kal from the electric brewery cut...

Thanks Kevin, I think the 20g might be overkill at this point. I'm planning to do a batch sparge with any 10 gallon batches in a 15g kettle similar to william_shakes_beer: https://www.homebrewtalk.com/f244/batch-sparing-biab-390179/index2.html#post4906096 From what I the center burner only...