34 replies to this topic

[SchwanzBrewer]

I've got the second step of the second flask on the stove top right now. First one is in the sink chilling. Starters from thursday night are in the fridge clearing for decanting.

 

Brewing up a german pils tomorrow. Needs lots of yeast, two double step starters.

[MyaCullen]

I've got the second step of the second flask on the stove top right now. First one is in the sink chilling. Starters from thursday night are in the fridge clearing for decanting.

 

Brewing up a german pils tomorrow. Needs lots of yeast, two double step starters.

all for how many gallons?

[Big Nake]

No brewing. I brewed last Friday (MLPA) and Sunday (a Pilsner) so just drinking this weekend. It was 59°, cloudy and drizzling yesterday but it's sunny, clear and 80° here today so I'm enjoying it! Cheers and happy brewing.

[matt6150]

Just finished up 10gal. of Rye IPA.

[MyaCullen]

I have 1 free primary

 

I could brew, maybe a nice clean summer pale?

[SchwanzBrewer]

 20150613_134543.jpg   81.76KB   3 downloads

 

all for how many gallons?

 

1 bbl

 

 

[passlaku]

Brewed ten gallons of a mild wheat with about 15 IBUs. Split ferment with Bret Lambicus and in the clean beer going to use Vt IPA from Gigayeast. Going to use the wheat as a starter beer for that "Conan" yeast; hopefully I'll be able to repitch this guy several times. 

Edited by passlaku, 14 June 2015 - 08:45 AM.

[MyaCullen]

20150613_134543.jpg

 

 

1 bbl

ok that explains things , I was like, damn, he's gonna overpitch !

[SchwanzBrewer]

ok that explains things , I was like, damn, he's gonna overpitch !

 

My kitchen smelled like sulfur yesterday.

[SchwanzBrewer]

Frigging ph meter is such a pain in the butt. I think my ph is fine. It's 5.3 in the mash, I acidified the sparg, sparge water is heating right now. 45 minutes left on the mash. Gotta get the kettle ready, gotta get the chillers cleaned, gotta get the fermenter set up. Lots to do!

[MyaCullen]

Frigging ph meter is such a pain in the butt. I think my ph is fine. It's 5.3 in the mash, I acidified the sparg, sparge water is heating right now. 45 minutes left on the mash. Gotta get the kettle ready, gotta get the chillers cleaned, gotta get the fermenter set up. Lots to do!

still usings strips, for this reason 

[neddles]

Frigging ph meter is such a pain in the butt. I think my ph is fine. It's 5.3 in the mash, I acidified the sparg, sparge water is heating right now. 45 minutes left on the mash. Gotta get the kettle ready, gotta get the chillers cleaned, gotta get the fermenter set up. Lots to do!

Why? MIne has been very easy to deal with. Maybe I am lucky?

[positiveContact]

already brewed on thursday/friday.  so kind of this weekend.

[SchwanzBrewer]

Why? MIne has been very easy to deal with. Maybe I am lucky?

 

cables going everywhere, remember to clean it and make sure the probe is right, probably would have helped if I didn't have other crap in my hand at the same time... I was just getting frustrated is all.

[SchwanzBrewer]

I guess I'm gonna have to start a youtube channel. I have a vid of sparging WITH commentary! #brewporn

[HVB]

cables going everywhere, remember to clean it and make sure the probe is right, probably would have helped if I didn't have other crap in my hand at the same time... I was just getting frustrated is all.

What meter do you have?

[neddles]

Made Drez's Chinook-Citra pale ale on Thursday. English Summer Ale tomorrow and Hefeweizen after that.

[SchwanzBrewer]

Cleaning up now. 1.058 OG. got a bit more efficiency than expected. Probably because I was careful with the mash PH and had a 90 minute mash.

[MyaCullen]

Cleaning up now. 1.058 OG. got a bit more efficiency than expected. Probably because I was careful with the mash PH and had a 90 minute mash.

gonna dilute to target or call t good?

[neddles]

Cleaning up now. 1.058 OG. got a bit more efficiency than expected. Probably because I was careful with the mash PH and had a 90 minute mash.

My bet is on the 90 min mash. How far above target were you? The efficiency gain from pH would come from having your pH too high 5.6-5.8 and even then my understanding is that it is minimal at best.

 

Brewstrong recently did a 2 part series on the mash and its dynamics. Was worth listening to for sure.