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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?

I'm about a little over half fermented now, 1.026 from the sample I just checked. It tastes surprisingly good but its very strong in a flavor I've come to associate with beer that hasn't been cleared (either by cold crash or in the bottle). Which makes sense as the samples is quite cloudy. I...

I wonder about spunding for cold crash pressure, which is all I usually do, I don't usually add any pressure in the beginning, so it doesn't usually reach my spunding valve's set point until high krausen. I'm lazy so I think if I end up needing to not let any pressure build up at the beginning...

I'm super interested in doing lagers so I guess I might end up doing a stir plate if that gives you more cells. I'm confused what 1L and 2L starters are, I've seen some people say its about the size of the container and others say it's about the amount of fluid. Like I say, I'm thinking...

In that case I think I'll only use 1000 W when I'm already at the set temp, and that makes me more interested in trying separate alpha and beta rests again next time I do a lager.

I had another somewhat related thought, I wonder if the Mash and Boil 2 would scorch your mash if you use the higher wattage setting to change steps in a step mash. I have it in my brewhouse manual to up the wattage at mashout time but not before, but I don't remember why maybe it said to do...