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Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Would it be reasonable to estimate mashing at 158 compared with 148 would limit attenuation by roughly 10 percent? As such, lower attenuating yeasts are probably better suited to higher mash temps and vice versa? Or does a low attenuating yeast and a low mash temp produce similar results to a high attenuating yeast with a high mash temp?
Oct
1
accepted How does the attenuation limit from mash temperature affect yeast attenuation?
Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
And if the mash temp limited the wort to 75% fermentable, but your yeast could only handle 70, you'd get ~70?
Sep
30
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Let's assume, for sake of the question, that the "average attenuation" is not taken from what the mfg states, rather it is an average of what you get for that yeast with that beer style (all other things being equal). You are only wanting to know how additional changes in mash temp will affect attenuation.
Sep
30
asked How does the attenuation limit from mash temperature affect yeast attenuation?
Sep
29
comment What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?
Usually, about the same, but sometimes it seems to get a bit more attenuation. I mostly do it for convenience.
Sep
22
accepted Is brewers' Lactobacillus heterofermentative or homofermentative?
Sep
22
comment Is brewers' Lactobacillus heterofermentative or homofermentative?
Nice ;-) Thanks for the great information. You are right, TMF mentions in a comment that some delb* is and some isn't, and that white labs IS, but in his taste tests, it appears the lactic acid was minimal. This is very helpful in understanding the process. I think in the future, I will use the same method, but have my yeast ready before souring, and immediately boil the wort when it is sour to taste, adjusting with DME if needed to bump the SG back up before fermentation. I think it's the only way to really control it.
Sep
22
awarded  Curious
Sep
20
answered Maturation temperature (when SG stabilizes)
Sep
20
asked Is brewers' Lactobacillus heterofermentative or homofermentative?
Sep
2
comment Bucket of sanitising fluid, kept for future use, is it effective, how long will it last?
Assuming your rinse is just tap water, it is kind of defeating the purpose of sanitizing to rinse before use. Typically, most people wash after use and sanitize before use.
Sep
2
comment Why toss the starter wort?
I have saved some of the decanted wort in a qt jar, just to taste the difference when I first keg it (before carb).
Sep
2
answered How to add DME to the wort
Sep
2
answered What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?
Aug
23
awarded  Popular Question
Aug
20
answered Do I need a ball valve on my brew kettle?
Aug
14
revised Which Stores carry the metal connectors for constructing a Mash Tun?
added 295 characters in body
Aug
14
answered Which Stores carry the metal connectors for constructing a Mash Tun?
Jul
29
comment How can one keg be overcarbonated on a 4-line setup when all the other beers pour just fine?
Switching connections is exactly what I was thinking. Why wonder?