Recent content by Willy

Not sure but I think it just makes it easier to remove, even when it is hot

Yeast nutrition & starter using results in fermentation beginning sooner and more robust. Importance ? 3 out of 5 Aeration - needs to done. Makes a big difference. I use bucket fermentation and have learned how to methodically rock/tip/swirl the wort to create a huge whirlpool. Kinda looks...

When you are starting up the process ... The resistance in the yeast/wort can throw the stir bar off the gyro plane. I use a dimmer type knob to control the rate of spin... Works great. It takes a good hour or two to get that sweet whirlpool as the yeast hydrates and reproduces.

Just experienced a similar volcanic fermentation, only I was using Lalemmand Nottingham - which began a day early in a flask, starter was looking great. 1st 24 hours, crazy action on the bubbler.... So strong that trub/Krausen is starting to go up the bubbler. Temperature increased 8-10° F...

I prefer flaked corn to corn sugar - you get the similar benefit of improved "mouth-feel" with flaked corn (no need to mill it)... And it also helps filter out the wort naughty bits during mash .

I've only used Breiss and Weyermans and had good luck with both. I am using Lalemanns Novalager for yeast and really like how quickly this lager yeast takes care of business

Wayne Shorter's Porter Heavy D Dunkel Nuked Castle Brown Ale

Brewing as I type this... Using a BIAB inside malt pipe. I tie up the bag and loop the string around the top so nothing is coming out the top. Then, lay it flat on top of the mash and the put the top plate on that. Once every 15 min.... I will pull out the bag and "fluff" it to ensure I am...

Wish you were beer. Drink Floyd. Hahahaha

Had a similar experience and equally annoyed. I had better luck the next few batches using a BIAB in addition to mash pipe. Tried inside and outside mash pipe. Preferred inside. Anyway, the bag helped a lot with the side leaks. I also drained a bunch by holding it halfway (ugh) for a minute...

I have considered putting in 4 small 90° angle brackets to allow for sparging without the malt pipe all the way removed. Basically just weld them on or you can drill and use small screws to fix it in place. It was supposed to have this feature but they got sued by someone. Kinda stupid...

My weekend plans. Tomorrow, start yeast swirl and crush grains Carolina Summer Ale 5.25 g batch 10 lbs Pale ale malt 1.3 lbs Marris Otter malt 12 oz caropils 3 oz Honey malt Simple mash 158° strike Hold at 149° for an hour Mash out 170° 10 min. Boil - 1 hour Cascade at 30 min Mosaic at 15...

Thanks for the suggestion.

Same for me - I always try and make beer to suit my palette. As part of that process, I made a bunch of batches with a single malt, single hop - so I could better understand how each item contributes to the flavor profile. You quickly learn the base malts - pilsner, Munich, vienna, pale ale...

Patience and sanitation are required for success and repeatability.