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Everything posted by Cato

  1. That's okay Mic, you might discover something doing that! However, I shouldn't encourage you too much as the mad scientist guys diskapear fairly quickly and I really want to see if @RickBeer is going to A. Send you a long range shock collar for Xmas B. Make a Mic Todd doll that he can hang from the rafters of his brew cave and thwack with the dough in paddle every time you mention adding sugar adjuncts to your recipes. Just kidding in fun here after a few brews on a rainy evening.
  2. I usually dry hop the last 5 days before cold crashing.
  3. Yum, now that would pair well with any number of brews!
  4. I have a store about 20 miles away but their prices are absurd. I get better prices online and shipped to my door.
  5. Dawg, I sure hope so! Crush I was getting from suppliers was leaving a lot of grains uncrushed.
  6. 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. @Creeps McLane, zipped thru 9.5 lbs. of grain in just a couple of minutes today. Much better crush for my BIAB!
  8. Are you seeking a higher efficiency or is it to see if you detect a slight change or improvement in taste? It will be interesting to see what the results will be. I've been seeking a bit better grain conversion with my BIAB because my crush from suppliers leaves a lot of grain intact. I've had a few wild swings in conversion, so I got the grain mill and will see what I get on a single crush and a double crush. Extra work for sure but I already feel better about having control over that aspect.
  9. I think the MB yeast is 5 or 5.5 grams designed for their 2 gal kits where the other yeasts like Safale etc. are for 5gal and 11g
  10. If it was me I'd use the US-05. I've only used the MB yeast once or twice but wasn't as happy with it as the US-05 and others. S-33 I've never used. Good idea to keep a small selection of yeasts on hand in a ziplock in the fridge. I always keep some back ups like US-05, 04, and Nottingham. Those will generally suffice for the majority of my brews.
  11. Lol, I'm in the other camp. I want to know what's going on, particularly that first week! I always perv mine with a flashlight during krausen if its in an LBK to make sure fermentation has started. After I'm satisfied that its kicked off and a day or two later it hasn't overflowed then I don't until its time to cold crash or dry hop as long as the inkbird readings are okay. My other fermenters are ss, so nothing to be seen but the tube bubbling in the blow off jar. I perv those as well during krausen for the same reason to make sure fermentation has kicked off and also no overflows from the jar. I perv my inkbird every couple of days. A good deal of that is ingrained from over 25 years in production management where you can't assume everything is fine without verifying by putting your own eyeballs on it.
  12. That residual alkalinity might be the signature award winning ingredient for Stauhaus Biers!
  13. Lol, they have fancy and expensive spring water at the store with the ph printed on the label. My spring water is down two shelves and costs 75% less. My mash seems happy enough.
  14. LOL, I had issues of my own today. Learning curve that its better to have the roller spinning prior to pouring grain in. Drill just torqued the HD bucket and the mill onto the table and about 8 oz of dark wheat grain on the garage floor. Of course it went everywhere so it was time to reboot and clean up. Ground down the flat spot on the shaft as it had some rough edges to it that made the drill wobble a bit. The factory setting seemed to be fine for the wheat kernels which were smaller and harder than the pilsener that I tried after that. It definitely crushed the grain finer than my suppliers crush. I didn't run but about half a pound of each through it but it works and it was smoother for me to put a couple large clamps on to stabilize against torque, and I kept a steady feed of grain but not too much at once for now. I'll check to see how fine it comes out running those grains back through again.
  15. Will try my barley crusher this week. I'll have to check a little wheat in there to see if I need to tighten it up for the smaller grains.
  16. This week will brew an altbier that will tie up the mini fridge for a bit, then a East Coast Amber and a German Maibock. After that probably will have to sort through my HME's to check the use by dates.
  17. My dark beers with higher gravity condition the longest. I've tried them at 4 weeks, 6 weeks, 8 weeks, but 3-4 months has been more the sweet spot for those. My IPA and pale ales that are a bit hop forward I'll start on as soon as they carb up, which is about 3 weeks. Their best when the hops are fresh.
  18. It's not really a lager despite the title and so yes made with an ale yeast. For myself I prefer US-05 as my go to yeast for many of the MB recipes but for some English and Belgian partial mashes I'll use Nottingham or BE-256 Abbaye yeast. You do want to ferment the ales a bit on the cool side during krausen, say at a maintained 65F whether it be in a cooler with a frozen water bottle, mini fridge , or a cool room or basement that holds a 65. Oh by the way, welcome to the forum. Lol, you'll find some better answers and advice on here than what's in the MB directions. It's how I found out why I screwed up my first two batches. So, if you've found us before making a batch you'll be a happier brewer by reading up and asking some questions first!
  19. That should be etched into the beer commandments!
  20. Three weeks should be plenty
  21. With no handles, I wouldn't want to mess with lifting boiling water out of there. Brew kettles or stock pots with handles suit me better, but even then I kill the heat and let them cool a bit before moving them.
  22. Lol, I just used mine last night for the first time this fall and was wondering how it would work for grains! Homemade from scratch chicken noodle soup was delicious. Mine is a 8qt, so no reason why it wouldn't work judging by your thermometer.
  23. Sure use domino dots, one per 12oz. Bottle. That equates to 1/2 tsp. It should result in a perfect carbonation for most everything but maybe a saison or a high gravity beer, which I'm not into anything above 7%. A saison I've just used 1/4 tsp per 12 oz bottle.
  24. Amen! I've got 2 more in a S.A. seasonal box, but will let them "condition" for a bit longer.
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