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Dp

Dp

I had already transferred this from a secondary .I had it in his car boy to age, is that still too much headspace for aging?

Next time I'll shoot for a higher volume. Just took a reading and I'm at the same gravity that I was two weeks ago, 1.012 which is way below my target. This sample was still smooth but had more of a bubblegum taste to it

Thanks guys. I'm not too worried about any other equipment being infected, because I pulled a gallon out when I transferred to the carboy from secondary and racked that gallon onto some cherry wood. That gallon looks really good. Of course a good cleaning never hurts

Brew day on this quad was 9-3-15, OG was right on at 1.097. About a month and a half ago a whitish thin layer began to develop. About 2 weeks ago I pulled a sample. Not sour what so ever. More like a very smooth cognac. But the white layer on top has developed rapidly. I'm thinking about taking...

IMO, if thats what you have to work with, I would skip the cold crash and bottle/keg. I usually dont cold crash mine. Great Beer

Do a no sparge. Add the total amount of water needed for the mash. Then drain all the wort, dump it back into the grain bed and drain again.

I would be interested as well

Ill be there Saturday for the later session

I plan on doing a 10 gallon batch this weekend. I'm going to insulate the return line to the MLT. I will also do a dry run with no grain just water to see if all the thermometers are calibrated

Can the MLT be used on a direct fired system? I was under the impression it was but I just read this... "One aspect we want to get to work on right away is to make the ThermoBarrel directly heatable in future generations."...

Smellyglove, yes my setup is the same one that is on alenuts. I usually do a 10 min grain condition and crush at .038 which has been keeping me around 75% . I'll look into the possibility of flow issues and see what I find. Thanks guys for the help

The grain temp is around 68-70, strike water is 165

Yes I have but never that early in the process. What will this help me determine?

Im using a brutus 10 rig and recircing back on top of the grain bed via a march pump and a sparge arm. I cant seem to ever get the grain bed to get up to the temp that I have set on my controller. I usually preheat the mash water in the MLT several degrees warmer than the actual mash temp. I...

Previously I was worried about how astringent this was after the boil and chill (OG 1.061) but six days in the fermentor at 65 degrees and 1.017 this had an awesome taste. Very refreshing and fruity. But I check on it yesterday and noticed the lid wasnt sealed. The air lock was also stopped up...

Just looking for some feedback....After boiling and chilling, the OG sample had a really strong, bitter after taste. I mashed at 154. Just curious if this is common with this recipe? Thanks

The problem could be that if you use 1.5 qts/lb of grain will may have more water under your false bottom than what is in contact with your grain.

Just an update... After making the recommended additions and checking my mash pH, it has lowered from 5.9/6 to 5.4. Hopefully this will help correct the astringent taste that I have been getting. Thanks for the help