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mtsoxfan

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About mtsoxfan

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  1. BD, I steep for 30 minutes. Wings, intersting read. I would have to do research on "raw" cereal grains to form my own opinion on if it applies to my scenerio. Flaked grains, in this case oats, have been precooked, therefore they don't need to be boiled like raw grains would have to be in order to convert starch to sugar. but ya got me thinking again....
  2. Many measuring devises aren't precise, in fact, some of the less expensive (china) models are pretty inaccurate. I found out this by giving my students an activity where they measure how many Tablespoons in a cup ect. I had to double check myself because soem were so far off. (another reason bakeries go by weight, not volume) Good find and correction.
  3. Nice info. or try this site.... http://kotmf.com/beer/2012/dipstick-calculator-measure-liquid-volume-by-height/ OK, it's the address, but I don't know how to link. What I did was enter the dimensions of my kettle and looked for key amounts I wanted to measure, ie 5 gal ,5.5 gal, 6 gal etc. The calculater told me the measurement in my kettle. I then used a sharpie and made the measurements on my stir stick. I can guesstimate that if it's between my 5 gal and 5.5 gal markings it's 5 gals one qt. Close enough for me.....
  4. Sometimes I tend to overthink things....wife will +100 this...but on a recent AG brew I wanted to try something different. It is a Toasted Oatmeal Chocolate Stout. 5 gal batch.... so anyway, while it would be normal to add the oatmeal right into the mash, I wanted to run a thinner mash and didn't think I'd have the proper room for the oatmeal. AND, with a lb of oatmeal, I didn't want it to make it too gummy, possibly inhibiting the release of sugars from the rest of the grain bill. (no scientific proof of this happening, only a thought) I mashed as normal and when I drained the mash, it was the perfect temp for a steep, 150*, so while I was sparging the mash, I was steeping the oatmeal in thefirst drain off. Now it's the waiting game, conditioning.... has anyone else tried or heard of this? I don't know if it will make any difference at all, but it doesn't hurt to try a different process once in a while in the name of learning....
  5. +1 to what has already been said. Be patient inn each step and you will be rewarded will beer..Welcome and Enjoy the ride...
  6. Mashani, that makes sense as well. I'm looking for the little things I might be missing that will add up. Lot's of little things to remember, but once they are locked in as part of the process, it'll be a natural process, not having to think about them.
  7. Gymrat... it sounds like I'm moving in the right direction, making sure I airate the heck before pitching, pitching at a lower temp, was 75*, now 65*..... the Brown ale I mentioned earlier was my first for lower pitching temps. I'll keep the bittering hops in mind, I just bought For the love of hops, waiting for delivery. Thanks for that suggestion in another post...
  8. BeerLabelMan... I think we mostly all can agree that if we had the same controls/equipment as the big boys our ales could be ready to drink in 3-4 as ours are ready now in close to that..... My question is geared more towards the more complex higher abv maltier brews and how they get them to be ready so soon. Same processes as the pale ale you described? RebelB/Gymrat from your replies it sounds like I may have been referencing somthing you wrote in the past. It sounds like you guys are able to drink your beers early, and I'd like to be there too. IMHO, all my heavy beers need extended conditioning times, and recently I brewed a cream ale that I felt should have been able to drink after 2 or so weeks conditioning due to the simplistic grain bill. After 2 weeks, tasted more like a fizzy club soda, 4 weeks much better, and 5 weeks drinkable/enjoyable. (Not too enjoyable, won't be brewing that again) So, in the name of becoming a better brewer, I'm trying to figure out what I can do differently to have my brews reach there potential earlier. As a side note, I purposely over pitched a washed and starter-ed us -05 in a brown ale that was damn good at 2 weeks and fantastic at 3. It has stayed there... not progressing after 3 weeks conditioning. I had crafted the recipe for it to have a bit more body so I anticipated an extended conditioning time, but wasn't needed.
  9. I continue to wash, separate, until I only have yeast and a small amount of liquid above it. You need the liquid to be able to pour out the yeast when you want to use it.
  10. I agree with you, I am trying to make quality not quantity... BUT.... I do love quite a few bought beers. Let's take Samuel Smith's Oatmeal Stout, one of my favorites. They are making quantity AND quality IMHO. Just trying to figure out the magic.... I have and will continue to be patient while waiting for a brew to come into it's own.I have tasted some of my brews and thought, "this is damn good" and by the time this single beer drinker in the house finishes 2 cases of said brew, it's even better. This is where my question originates. If there is a process to make a beer just as good without the wait, why not do it and enjoy the same quality, earlier...
  11. Even with stouts etc? I'm starting out force carbing, so if I can drink now, instead of waiting.... why not?
  12. I know someone chimed in a while ago regarding conditioning times, basically saying if you have to condition more than a month(?), (I forgot the timeframe) you build it wrong. The beer that is... Well, here's the thing. He/she can't be far off. I mean, look at the large brewers, do they have the real estate and capital to be conditioning beer for 6+ months? I know the kits I've used benefit from extended condtioning, sometimes up to a year. I have my first high gravity AG fermenting now.... But how do the big boys do it? Is it that they have the money and resources to develop great tasting brews that don't need the extended conditioning times? Ingredients...processes.... What do you think????
  13. Agreed. Mine started to be good at 6 months, and great much later in life. It's worth being patient... you will be rewarded. Try sampling a brew at 4 months, 5 months 6 months and you'll learn how it ages nicely.
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