Recent content by toxdoc49

I want to try this. What is your mash temp, boil time, and when do you dry hop? thanks

I've been looking around for a rye pale ale recipe- I suppose the one being discussed is a good place to start. I will follow the suggestion to just use the rye malt in the mash.

So this is the same issue I have been thinking about. My basement is also in the range of 65-68 degrees F all year. In essence, it seems that using lager yeasts that can ferment well at the 68 degree range would be as good as getting a used fridge/freezer and lagering that way. Would this be...

I have to substitute some DME for a grain that was not available for my recipe. Is it best to proceed using just the grain for mashing and then add the DME during the boil? Maybe about 30 minutes before the end of the boil? No point in adding DME during mashing, so I thought adding it during the...

None that I could tell. Just a question. I see it in recipe kit instructions for extract recipes, maybe it isn’t a big deal - I suppose for this recipe that would be appropriate. It would also help cool the wort post - boil.

So many be better to use full volume boil? I’ve used top up water in the past but want to avoid contamination.

Thanks, that makes sense. Related question: I’ve added cold water post-boil before to extract/mini mash recipes in order to cool the wort faster and bring up to volume. I’ve begun wondering if that might potentially add contamination to the wort prior to fermenting. I haven’t had a problem with...

Pardon my lack of knowledge, but is it correct to say that there is a 20 minute steep followed by 30 minutes total boil time? Also 3 gallon boil but 5.5 gallon final volume? Is the LME making up the difference in volume? Thanks

It also looks like the CF10 can hold more volume than the anvil stainless bucker fermenters. I actually like the idea of the bucket fermenters as they are lower priced and of course you can have more than one to keep the brewing going! But the CF10 is more expensive. Worth it I am sure. Choices...

Thank you l; I looked those components up. Nice system and thanks for sharing. It looks like you get what you pay for using that system. I will explore that; and add in the cost for getting a 220/240 volt line. I am lucky to have the space and the option for adding the correct voltage for this...

Thank you. I was considering one of the all in one systems; it does seem that those have come a long way. I will look at those systems.

I am interested in moving to 10 gallon brew batches; can you tell me what your setup is? Thanks. I just use glass carboys and stainless steel mash tuns/boil kettles

Now I am quite new to the chemistry, and learn little pieces at a time; I have read that heating a sample is one way to detect the presence of diacetyl, through tasting or smell. But there are quantitative methods involving not-so-cheap laboratory equipment (UV spectrometer for example), which...

Thank you. That makes sense to me; I was not familiar with the factors influencing the need for the diacetyl rest. Maybe the time that I did it following instructions was based on the yeast strain for that recipe. Still learning and thanks for the information!

I found this thread and have a related question about diacetyl rest: I have a baltic porter recipe (which they say is essentially a lager) that called for diacetyl rest (and which I did); I have run across other porter recipes that do not have it in their instructions (yes I am still following...