Search results

In fact you might consider making no adjustments to your water, and take some notes as to how the beer tastes with just RO water. Next batch, make an adjustment and compare. This 'mistake' is an opportunity.

The thing that should insult most people here and has been hinted at is this: the point of the commercial is the aggressive celebration of mediocrity. It follows the trend of treating the mediocre as somehow more genuine, and the excellent as shallow elitism. This should come as an insult to...

The difficulty with this is that you're changing more than one variable at a time. This leads to difficulty with consistency, because you don't really know which one made the difference. Between 1 and 3, there are differences with mash time, stirring, mash out/no mash out, and squeezing vs...

I don't cold crash. From your description, my 'very clear' is perhaps a little clearer than your 'fairly clear.' I can typically see through it and make out words, but I haven't really tried to read text. For me, it's one of those things where if it's pretty good, that's good enough. Extremely...

Honestly, nothing special - this last time I even forgot campden tablets and it came out (what I would consider) very clear. I do no filtering, dump all of the trub into my fermentor, use US-05 for most of my beer, and bottle (I've never kegged). There's a lot that goes into beer clarity...

This is a myth. I brew BIAB & no-chill, and my beer comes out very clear. Some tweaking of the recipe in relation to hop additions, but it's not all that complicated. Some people ferment right in the kettle. Some people chill in a cube and ferment there. I transfer it to a cube, let it chill...

I also have that kettle, and would love to throw my name in a hat!

You might consider simplifying your grain bill. I make one that is (roughly) the below, and it works very, very well: 85% pale malt 10% C60 5% Chocolate I try to keep things as simple as possible--small amounts of many grains tend to end up with a 'muddy' flavor where you can't really...

Thank you. So that means my 12.25# (5.5kg) grain bill, mashed BIAB in 7.5 gallons (28.4L) of water comes out at 19%. For a high diastatic power malt at this concentration, both 145 and 150 for an hour showed well over 90% efficiency and over 80% fermentability (it looks like almost no...

I'm curious about that, too. They show it in Table II as "wt grist as % vol mash liquor." But I'd like to understand it more, too.

You're really not willing to have an open discussion about this, are you? Ease up, man, no one is attempting to discredit your character. This could be a good discussion, but you're trying to turn this into something personal, and it's not. A couple of points: Nothing that I've seen on...

Nonsense. Like I pointed out with my pithy aphorism: the plural of anecdote is not data. What you are collecting over there are anecdotes. No matter how many of them you collect, it is a mistake to treat them as data. The flaw is compounded when you attempt to turn a small collection of...

I also listened to the podcast, and that's all I found. 90 minutes emulates the 3-vessel technique (somewhat). Nothing approaching a rigorous, evidence-based approach. I did look at the thread there where he asked for mash gravity figures with a mash out. Responses to that one, where they...

Ok, I get that you want that forum to succeed, as do I. But I suggest that a forum where one has to "know the reasoning of his words" without being able to find them falls short of being helpful. As a favor, then: can you point me to anything on that forum that stands up to the standard you...

Thanks. I assume you'll understand that when a forum has an unsupported, probably false, assertion (fine crush leads to tannins) in the sticky post, it undermines the credibility of the entire enterprise (at least a little). And to be clear, I didn't cherry-pick the example. It was the first...

So I accepted your challenge, best I could while I had a break. A quick read of the first page of topics in the "Mash to Lauter" forum includes a post "Crushed grains or milled grains". Response from PistolPatch on the question of crushing too fine leading to tannins was a link to a sticky...

Thanks--what's Hollingdale's handle over there?

You seem like a cool dude. I assume you're open to honest debate, and maybe a direct question or two. Such as: Is anything easier than casting doubt while refusing to step onto the platform yourself? "It is not the critic who counts; not the man who points out how the strong man stumbles, or...

You might consider simplifying the recipe even more so you can isolate how the flavors contribute a little more successfully. Even your revised recipe has 7 different malts. So how about this: 11 lb MO (81.5%) 2 lb CaraBrown (14.8%) .5 lb Pale Chocolate (3.7%) Comes out on the light side...

Of course I don't mind--it's yours to experiment with. Now that you mention it, I was thinking of an American Brown Ale at the time. MO just seemed like a good fit for a brown.