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Showing content with the highest reputation on 11/08/2018 in all areas

  1. 2 points
    RickBeer

    Grain Mill Problems 😞

    This ^^^. Keep in mind that for BIAB, "pulverize" is fine. If you're not doing BIAB, then you don't want a bunch of flour. You want the inner meal of the kernel separated out, and the husk left mostly intact. Too much flour can result in a stuck sparge (for non-BIAB), and and intact husks reduce astringency and provide a good filter bed. Info provided for the benefit of those that don't know yet.
  2. 2 points
    BDawg62

    Grain Mill Problems 😞

    When I was buying grain crushed my recipe efficiency was all over the place. It was unusual to hit my numbers. Most grain suppliers and homebrew stores crush with a larger gap which equals a lower efficiency. They do this because you need more grain to achieve the same OG at 65% than at 75%. That allows them to sell more grain and thus make more money. After I got my own mill began doing my own crush, my general recipe efficiency is now set at 75% and I always come within a percent or two of that number. Most recipes in books or magazines are usually set at 70% so I have to adjust them to my percentage. Water to grist ratio, grain makeup, mash temperature and overall OG make a difference in your efficiency. I used to really freak out if I was off but now I just go with my numbers and adjust if I do the recipe again. I have noticed that in general, the higher my percentage of base malt the higher my efficiency. That makes sense since base malt is where the enzymes come from. I also adjust recipes for big beers (over 1.080) down to 70% efficiency and that helps me get closer to my numbers on those beers. Everybody's system is different and you just need time to figure out your efficiency on your system.
  3. 1 point
    Cato

    Grain Mill Problems 😞

    Going with a double crush today! BIAB
  4. 1 point
    zorak1066

    What does extra yeast do?

    as long as you practice even the tiniest bit of good sanitation practice, it's really hard to mess up beer. yeast are very forgiving. once they get going they make it hard for other critters to grow. open yeast, properly stored should work just fine. i've even divided a yeast pack in half on a piece of tinfoil and put the unused but back in the pack without resulting in any infections or badness. ive also used my fingers to add a few grains of yeast to bottles of high abv beer that had a long secondary fermentation without problem. for something so tiny they really are impressive creatures.
  5. 1 point
    Jdub

    What does extra yeast do?

    this is the fun of brewing....the experimentation. i've used lots of dry yeasts and lots of liquids as well, including some interesting Omega strains that don't need temp control. i'm currently experimenting with yeast starters, although unnecessary on a 2.5 gal batch, fermentation took off like a rocket. just try different stuff and see what you like and take notes. i like talking with my LHBS guys. they know their stuff and mine has good prices too which is a bonus.
  6. 1 point
    Cato

    What does extra yeast do?

    I've never had a problem with dry yeast, but recently did with a liquid yeast that arrived from shipment warm and after no activity in the air lock for 3 days, I did pitch dry yeast and it kicked right off. Learned a lesson there and paid for extra ice pack and insulated envelope for my Altbier I'm brewing tomorrow. I feel more at home using dry yeast and to me less chance of a problem.
  7. 1 point
    RickBeer

    What does extra yeast do?

    YEAST KILLER!
  8. 1 point
    scouterbill

    5.3

    Not to mention having a clearer complexion, brighter smile, and fuller hair! 🤣
  9. 1 point
    Shrike

    What does extra yeast do?

    I've done 52 batches and never re-pitched. I've had a couple of batches where there was practically no sign of krausen and the only indication of activity was trub at the bottom of the LBK. I never pitched more yeast and each batch turned out fine. ETA: I imagine this is the genesis of RickBeer's Rule of STOP LOOKING! If you use good yeast, they're doing their job. The only thing peeking does is make the brewer worry.
  10. 1 point
    RickBeer

    What does extra yeast do?

    I have never had to repitch yeast in 128 batches. Not once.
  11. 1 point
    RickBeer

    What does extra yeast do?

  12. 1 point
    Bonsai & Brew

    5.3

    Mash pH is something that I have not paid a lot of attention to and figured it's time to start tweaking my mash-in-sack process. Improved efficiency would certainly be the prime objective but I'm also curious how/if maintaining the proper mash pH affects the finished beer. I feel like I'm starting over with my all-grain evolution, but that is the price of progress. Also, I've been playing around with the idea of brewing classic styles using appropriate water profiles. I've known for awhile that my water is naturally well suited for Munich Dunkel, Schwarzbier, etc., but because of high alkalinity/bicarbonate, I'll need to dilute that out before building other profiles with brewing salts. Like you suggested, we may as well control what we can in our brew process and hope for better beer!
  13. 1 point
    zorak1066

    Bottle didn’t carbonate

    never had problems with pet bottles. make sure the cap is screwed down. check the top of the cap for separation.. if youre a gorilla fist like me and overtorque you can cause the top to crack off the sides. put the bottles in over 70f ambient temp. replace your caps after about 4-5 uses... if you really want to be ocd.
  14. 1 point
    MRB Tim

    Making a java or coffee stout

    You have a great sense of timing, we just posted a new blog about that: https://www.mrbeer.com/blog/brew-beer-with-coffee/
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