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About hi1mnick

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    Brewmaster in Training
  1. johnng wrote: steep 2 cups of oatmeal in there...for sure--will help the beer to be better!! +1
  2. Kealia wrote: Good deal. I think the only things I do differently are: - Stirring the mash every 15 minutes - Adding heat if needed to keep it as close to 154-155 as possible (I really don't know if those other 4 degrees make a difference or not from 150). - Doing the little sparge that I mentioned above All in all, sounds like you are still happy with the result. Obviously a more predictable OG would be ideal but I think it's easily accomplished. Believe me, I'm no genius! Oh yeah, sorry to hear about the yeast explosion! I am definitely determined to make this work. Overall, I am happy because ultimately I will make beer. As for the yeast lol...I have fermentation but it looks awfully white. Last time I had a batch that looked like this it was infected. I can only hope it works out. Time will tell.
  3. You would most likely mash them all together. Once the mash is complete, move along with your boil by adding the LME or DME, whichever you are using and the hops.
  4. Some of the best beers I have made have included 2 HMEs and 1 UME.
  5. On a quick note...I milled my grain twice.
  6. Usually the temperature is a bit higher the first few days because fermentation creates its own heat. As it begins to slow down the temperature will slowly drop. Right now I would say your temperatures are perfect. Better to have them a bit lower than a bit too high. If anything, your beer will benefit for sure.
  7. BugLaden wrote: It almost sounds that while BIAB is definitely more convienient, it is dramatically less efficient than the traditional method. Perhaps the lack of sparging is the cuplprit? The only way at this point I would ever go all grain, is BIAB. So I read any session reports like this with interest. I will definitely give sparging a try next time I do an AG batch. Just have to keep working at it.
  8. So quick question...do you fill both kegs to the 4 quart mark with cold water and then pour the wort in?
  9. I usually use like a full scoop of oxyclean, maybe even more. Makes me feel safe.
  10. So, I brewed this up on Monday and everything went according to plan, except for a few things...I started with 3.75 gallons of water for 5.10 lbs of grain. I mashed for 70 minutes at 154. I heated the water to about 161 and after adding the grain hit my target of 154...so it started well. I wrapped 2 towels around the pot to help keep the heat in, after 70 minutes it was 150 degrees. I pulled out the bag and squeezed my heart out (no mash out or anything). After all was said and done with the mash, I began my 90 minute boil, adding my hops and irish moss. After the boil, I put in an ice bath and decided to transfer to the keg at about 85 degrees. I took a hydrometer reading and I hit 1.050 which was not my target. My target was 1.064. My first brew in a bag hit the exact same gravity, 1.050. I'm disappointed, but hey I still made beer. I ended up with literally the exact amount for the keg, including the gunk and all those nasties so this one will surely be cold crashed. This is where the fun began. This was the 2nd time I used liquid yeast, however my first using yeast in a vile (California Ale Yeast). The instructions said to shake well, then add to wort. So I began to shake. After shaking, I cracked the top and the yeast exploded! Doing my best to make sure it exploded into the keg, it dripped all over my hands and outside of the vile casing. I decided to let it sit and then whisk the hell out of it, knowing the damage has been done and if it was going to be contaminated then so be it, but I am still going to let it sit. As of right now, the thing is blowing up and active fermentation is definitely taking place, so in about 2 weeks I will give it a taste and see if it's beer. Overall it was a success, and I am sure I made beer. I still need to work on my efficiency and hitting my gravity, and I learned a thing or two about yeast in the viles. But with this hobby I have learned to just relax and have a homebrew. I continue to enjoy the brewing experience and I will continue to work at perfecting this method along with my beer. Thanks again everyone! I will post pictures at a later date and let you know how it turns out. Cheers! And Brew on!
  11. That looks delicious! I need to brew up that sticky wicket today!
  12. 4 gallons of water for a 6lb batch left me with enough wort after a 60 minutes boil, with a little wort left over that hung on to all the gunk and whatnot.
  13. I agree with mxstar about the coriander, it already has some added and adding more would ruin the beer.
  14. Hurst/Olds wrote: Do you raise temp at the end of the mash? Are you grinding grains finer than LHBS? I have only done this method once, and I mashed out at 167. Although many people appear to be hitting good marks without mashing out, just sparging or giving the grain bag a good squeeze. Kealia - glad to see things are working out for you with this method. I plan to do the Fat Tire Clone early next week. Might PM you for a question or two.
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