I’ve tweaked the wattage to make sure it doesn’t get there but yes checking regularly!Watch out for boil over with the lid part on! It LOVES to do it as soon as your back is turned…
I’ve tweaked the wattage to make sure it doesn’t get there but yes checking regularly!Watch out for boil over with the lid part on! It LOVES to do it as soon as your back is turned…
I do the same, retain heat but allow venting. Sometimes brewing outdoors it’s the only way to get a good boil on.I know it’s not the done thing to post selfies here. Just about to get to the boil, dancing around the ‘Brewery’ to Måneskin and having adapted my youngest daughter’s headphones to Bluetooth and replaced the padding things … I get my own personal brewery disco at a volume I like with embarrassing the children or worrying about the neighbours!
… back to brewing the prebuilt Brix seems far higher than expected. I think that slow mash has extracted more sugars than expected.
Based on the HW course and the boil module - I am boiling with the lid partly on giving me a far more vigorous boil at half the wattage = happy Anna . This will give me the temperature effect needed from the boil, will clear the volatiles and is more efficient- in other words yummy stuff.
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Aren't dubbels generally very "digestible" (ie highly attenuated)?For the Dubbel later this week though I will go for a considerably higher strike temperature as I want to avoid those pesky beta amylases chopping up the dextrins and drying out the taste.
Can you remember doing that experiment in school where you chewed a bit of bread for about 30-60s and it started to become sweet due to the saliviry amylase operating in the 30° range?and even some of the 'low temperature' enzymes can work pretty fast. I'm frequently surprised how fast the wort starts getting sweet even at 40-50 degrees.
I've been doing this for a while now. Happy with the reduced electricity bill and the fact that my utility room doesn't turn into a sauna! Though it ruffled some feathersI am boiling with the lid partly on giving me a far more vigorous boil at half the wattage = happy Anna
I love it if for two main reasons, it's no fuss ie no dust, works without lots of maintenance, and it can merrily chew through whatever I through at it. Secondly it means I can buy and stock whole grains which have a much better shelf life than premilled grain and take up lots of less space. It does though benefit from the technical addition of an A4 sheet of paper in the hopper so I can pour grain in without it spilling over the back of it.I notice you have the Grainfather electric Mill. How are you finding it?
I like the fact it has numbered adjustment, worth the money?
Yes but more body and residual sweetness than a lager! Given that the beer I've just made has come out at a lot higher efficiency, I want to preserve some of that body. (sounds like my constant efforts not to look my age!)Aren't dubbels generally very "digestible" (ie highly attenuated)?
Havers! You do you. Good to see you back on the brewing wagon. I had a fairly lengthy stint out myself (no particular reason, just life getting in the way), but it can be quite invigorating.Sort of regretting the selfie in the heat of the moment, my hair was a mess, smiling squint in a sort of awkward way and hardly any makeup... sheesh you can tell I'm a wee bit older than the social selfie generation... ho hum.
Welcome back Anna.Watch out for boil over with the lid part on! It LOVES to do it as soon as your back is turned…
Oh dear... we already have 5 , one in the kitchen, one in the garage that is sort of overflow and for my eldest daughter to use as she cooks for herself at the weekend, and two for my brewing - one a kegerator, and one as a fermentation fridge. It will fit two 30-35 litre fermenters but I'm using the newer 60 litre fermenters which is just one at a time!Sounds like you need another fridge doc. According to a recent thread, five (including "domestic" fridges) is the magic number .
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