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May
23
awarded  Popular Question
May
2
asked How to Calculate Priming Sugar while Bottling Lagers?
Apr
29
awarded  Popular Question
Apr
21
accepted Beer Bug - How does this work and how can I replicate it?
Apr
18
awarded  Popular Question
Apr
18
awarded  Yearling
Apr
14
comment Beer Bug - How does this work and how can I replicate it?
@jsled But regarding your question, I currently take manual gravity tests and update the database with them so I can refer to it in the future. "On day 3 of this or that batch, what was the specific gravity?" type of questions.
Apr
14
comment Beer Bug - How does this work and how can I replicate it?
@jsled This is for a diacetly rest mainly; Specifically for lagers according to the Brulosopher Quick Lager method, the temperature should be increased to 65*F once attenuation has hit 50%, and then dropped to lagering temperatures after FG has been hit. Right now I program it by time -- the database has a date record indicating when temperatures should increase, which I set to 7 days after pitching temperatures (which should roughly be when 50% attenuation occurs). The RPi checks the current date with the date in the DB and adjusts as necessary, but it would be better to use gravity than time
Apr
13
asked Beer Bug - How does this work and how can I replicate it?
Apr
9
comment ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
@CleberGoncalves I only mashed for 60 minutes. After I drink all this beer I might retry this with 90 minutes. Yep these are all 5 gallons.
Apr
6
comment ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
"but the reality is that there's a limit for what you can get from [Munich malts] in terms of attenuation". Let's say in the future I try another Munich Dunkel, mashing at 148 for 90 minutes. What type of OG would I be looking at?
Apr
6
comment Can I leave my hydrometer in the carboy to tell when fermentation is complete?
I was actually thinking about this last night. I wonder if you could reasonably see through the carboy and get a decent reading. Also, if you drop a hydrometer in through the neck of a carboy, would it potentially hit the bottom of the carboy and shatter? Would someone other than me mind giving it a shot :) ?
Apr
6
accepted ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
Apr
6
comment ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
@FranklinPCombs the original intention of this experiment was to teach me the subjective tastes of the "lager grains" used in different proportions. However it turns it could have another use! Based on your experience, do my grain bills and FGs make sense to you?
Apr
6
comment ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
@FranklinPCombs I started all grain 20 batches ago; the first 14 were all ales at 148 or 154, none with Munich malt and only 4 with Pilsener malt; all FGs were appropriate. These 6 were my first 156. I added my malt bills for each batch to the OP.
Apr
6
revised ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
added 667 characters in body
Apr
5
revised Detriment of gelatin fining on flavor or aroma
Added tag "gelatin"
Apr
5
asked What makes a beer malty and sweet?
Apr
5
comment ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
Incidentally to the question and answer, do you think an OG of 1.020 (from an FG of 1.050) could be justified alone through a 156*F mash?
Apr
5
revised ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
Specified Munich II from Weyerman.