Who is brewing, right now?

[brewinhard]

I too ran into the same problem in the past occasionally when I used to fly sparge. Now I do a modified "no-sparge" for most of my brews which eliminates any issues like that and makes for an easier, hassle-free brew day. But those autosparges are really cool and seem to work pretty well.

[NateBrews]

Brewed up a batch of Caribou Slobber from Northern Brewer. Going to use West Yorkshire yeast with it since I have a yeast cake of it in a jar (ok, it is on a stir plate right now with some starter wort). Ramping up for Thanksgiving, planning to have Oktoberfest with Rye, Czech Pilsner, American Brown (this one), and Ordinary Bitter.

The adventure continues....

[brewinhard]

All of those sound like a perfect accompaniment to the great flavors that Thanksgiving has to offer...

[NateBrews]

So here is a little update on the question I was posing about what effective mash temperature I had when I was doing a constant recirculation mash into my kettle and back.

The kettle was at 156, the mash was at 148-150. The predicted finish in software was 1.011 but in reality it finished at 1.007. So, from that bit of data I would say that it looks more like a low temperature mash than a higher one. I found this result to be a bit surprising since I figured the time in the kettle at the higher temperature would denature the enzymes and make it look like a high temperature mash.

The explanation that I have come up with is that the initial infusion of water that I put in and stirred up to get the stuff mixed and settled did basically all the conversion. That took about 10 minutes before I started the recirculation of the mash, so that might have been enough time for the enzymes to do their jobs and the whole recirculation things just acted to get the wort clear and maybe get the efficiency up a bit.

[brewinhard]

Not brewing today, but got a 2.5 qt starter going with WY PC 3725 Biere de garde yeast for an amber biere de garde brew day on Monday.

[cascadiabrewer]

Saison yeast test. Two 5 gallon batches:
2 lbs pilsner dme
3.3 lbs pilsner lme
.75 lbs vienna
.75 lbs munich
.75 lbs flaked barley

2 oz czech saaz (60)
1 oz mt hood (15)

1st batch belle saison 1 packet rehydrated
2nd batch wyeast 3711 1 pack in a 2L starter

[NateBrews]

3711 worked out great for me when I used it. I wanted to get something that gave a nice flavor from the yeast but wasn't too phenolic and it worked out splendidly. I also didn't have any problems with stalling or anything else fermenting down in the low/mid 60s to start and then up to 72 by the end of it (I was in the same gravity range you are).

[mike____]

Just pitched on a Brett beer. Pilsner extract, Styrian goldings and Brett L.
63F in the middle of November! Beautiful day.
Smoked some pork sausages, and a shoulder. Brining some pork belly.
Drinking my first homebrew sour (berliner-ish). Not bad.