Recent content by iandanielursino

Was pretty successful. I forgot to chill my bottles which may explain why I had some inconsistencies in fill volume and carbonation but most of the bottles are well carbonated. I notice that the less full bottles taste just like one out of three of the cans from a local micro from the Skagit...

I tried some scrubbing tonight. I forgot I had changed the temp with the probe out so it was at 55F. I did it for 1 min, then 5 min, then 25 x3 times so about 80 minutes total. It tasted better at 5 minutes and 25 minutes and pretty much the same after so I gave up. For a while while it was...

The other thing from there that might be relevant is that I spunded from the start, so from the start until somewhere around high krausen no vapors left the fermenter.

Makes sense, I wonder if boiling time and cooling speed are confounded or independent. My cooling setup is an inline counterflow so its pretty fast, but I also did a flameout addition that I let steep for 10 minutes. It sounds like its a good thing I didn't have time to wait until 170F to do a...

If it escapes faster than it is created why is it important that we burn through all the SMM requiring a longer boil time?

Should I do it at standard pressure or can I leave the tank at its current pressure of ~7 PSI and just lower the spunding valves set point until it bubbles? I'm guessing standard pressure, I assume that would result in a lower flow rate. Still wish I had a ballpark of how many minutes to do it...

Yeah that seems to have been the reason. I believe you're thinking of diacetyl and the lager fermentation process. I'm at the extended cold storage/cold crash or "lagering" phase. As I understand DMS comes from the mash or from chilling too slowly and is typically reduced by the boil, hence...

No just a 60 minute lager boil with weyermann pilsner malt. It was also overextracted because the mill was too fine and the mash took too long, and also we had a stuck sparge if that's relevant.

Hopefully this is the right board. I figure carbonation at lagering temps goes under bottling/kegging. I have a batch that seems to have DMS issues. I've heard about a process called "scrubbing" where if you run CO2 through a carb stone or something similar with a vent to allow gas to escape...

Scorch taste seems gone, now its cream corn, I think everything lagered out except DMS. My fault for using weyermann and only boiling for 60 minutes. I think I'll start another thread discussing CO2 scrubbing.

In this case there's a good 8 gallons of headspace (bottling strait from a unitank) and the equilibrium pressure I carbonate at will be 10 PSI (32 degrees F), and we would vent it down to a regulated 6 PSI to use a Blichmann beer gun. I'm a bit concerned how fast I need to get the bottling...

I feel like it doesn't usually bubble all the time unless you just adjusted the setting, it seems to have a valve where it needs to exceed the set point by some margin before it issues a bubble. Never tried setting it super low. I always spund for my cold crash pressure, and if I was making...

Got down to 1.015 FG and stopped, 9 days at 49, 5 days at 68. Bringing it down to 32 for lagering now. Strong scorch aftertaste in the sample, hopefully 3-6 weeks lagering will help.

The M&B is not capable of doing a full volume mash, only up to 16lb grain or 4.8 gallons water, so the only other option I can see would be to do a partial volume mash without sparge and add water, which I presume would have even lower extract efficiency. I tried a full volume mash one time and...

Is there any issue with using a bag with a sparge and a coarser milled bill of grains?