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3 vessel brewers do a 60min mash and a sparge. So in essence their grains are in contact with the water for 90min. That is why we do a 90min mash. The 90min boil is preferred to boil off the Dms precursors. As Scott said you will keep the hop additions at their original times. Sent from my SM-G935W8...

The volume in the bcs book is based on their equipment. Everyone will have different volumes and weights based on individuals equipment. The biggest problem with trying to copy recipes is trying to figure out the volumes the author is referring to and exact numbers. We call these low integrity recip...

To adjust with the biabacus you would enter the recipe as is on one side and then enter in what you would like the starting gravity to be. The biabacus will then scale down the grain bill and give you water volumes needed. You can post a recipe and an attempt at the biabacus and we can help you sort...

I would suspect that the short in your mash was partly because of only mashing for 60min. We recommend 90 and stirring occasionally is important. Did you allow your hydro samples to cool at all? The further the temp is from the calibrated temp the more inaccurate it can be. Sent from my SM-G935W8 us...

How did you transfer the wort? If you poured the worth you may have disturbed the solids at the bottom. It is also possible that you could have waited longer for them to settle out. Any way it shouldn't be much of a concern. Whatever solids were transferred probably won't hurt anything. They if anyt...

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