Hot answers tagged all-grain
There is no particular reason I am aware of that normal fermentations for extract vs. all-grain brews should be different. Perhaps some examples that you've noticed might help? Fermentation time is mostly a function of yeast health, wort oxygenation levels, yeast pitch rate, the gravity of the beer, and temperature. While extract might generally have less ...
I have this exact same problem and it started showing up when I went to all grain. Some of the BSG kits I've done use a steeping grain process where the grains are pre-milled and they all turned out great. My extract brews have also been great. In every case I've used the same water source (tap water)... From the first all-grain batch to my latest they have ...
The excess soot is from incomplete combustion of your propane (C₃H₈ + 5O₂ -> 3CO₂ + 4H₂O) is the complete combustion reaction. You need to increase the amount of oxygen, not propane. The flame should burn blue and non-luminescent. A yellow or orange flame indicates incomplete combustion and by products such as carbon monoxide (g) "CO" and solid carbon (s) ...
It all comes down to mash temp. Lower mash temps(145-148) will yield more fermentable sugars. Down side is you lower your mash efficiency and need to compensate with more grain or adjuncts. But you will have a substantially dry beer. Even with a iipa you should be able to hit 1.01.
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