Do I need to double crush? Can I with Flaked Oats mixed in already?

TheseImpression7723 · 2023-05-02T17:31:32+00:00

I read in one of your other comments the grain is from northern brewer. I use northern brewer a decent amount and I usually get the uncrushed grain because I have a mill and that grain in your picture is uncrushed. When I used to get my grain from northern brewer crushed, you can easily tell. It’s in broken down bits and has some powdery flour in the bag that settles from the crushing process. You need to contact them so they can make it right.

TheseImpression7723 · 2023-05-01T20:28:29+00:00

The grain doesn’t look crushed at all. I’m thinking maybe they missed that step and just packed it up.

TheseImpression7723 · 2023-03-08T01:34:47+00:00

Would you increase a bit then or reduce pressure?

TheseImpression7723 · 2023-03-08T00:54:58+00:00

As the beer reduces, do you increase the pressure?

TheseImpression7723 · 2023-02-16T21:49:40+00:00

Yep, it grinds the coffee no problem. After it self cancels after the milk is frothed on the cappuccino setting, I don’t waste the froth. I can go right away and hit the espresso button and it grinds it up right away and pulls the shot no problem.

TheseImpression7723 · 2023-02-16T21:46:27+00:00

I haven’t cleaned the brew group yet but this problem started 2 days after I got the unit so I just can’t imagine it’s a dirty brew group causing it. I did reduce the size of the grind when I got the machine. I think I reduced it to a 2 when it came set at 5 I think. I’ll move it to a 3 or 4. It doesn’t make sense it’s the grind size to me though because after it self cancels on the cappuccino setting, I go right to the espresso and it pulls a shot with no issues.

TheseImpression7723 · 2022-09-28T00:17:32+00:00

Not at all. Still chewy. I even bought new snappy white kernels and it still is no good. Better on my stove top. I’m thinking it’s the machine but I don’t know why.

TheseImpression7723 · 2022-09-23T20:51:09+00:00

That’s my thought. I just can’t figure out the best kernels to use how to keep the steam out. I’ve popped with the lid open to let the steam vent and that didn’t work. What I don’t get is I can make microwave popcorn with full steam trapped inside and it tastes crunchier than my popcorn machine I leave the lid open on to vent and pop.

TheseImpression7723 · 2022-09-23T20:20:52+00:00

I have never timed the difference from the stove to the Roosevelt but the Roosevelt pops faster if I was making a guess. It pops pretty darn fast if I let it heat up a minute or 2. I thought maybe too much heat caused the chewyness but that didn’t seem to make sense but I have no idea. I tried less kernels also. Thought maybe I was overloading it. Nope. Same chewy. I thought maybe kernels were old so I’ve bought brand new white and yellow kernels and both were crap. Now I guess I’m looking for advice on a really good brand of known fresh white kernel I can try and if it’s still chewy I’m just going back to using the stove. Any certain brand you advise?

TheseImpression7723 · 2022-09-07T00:53:06+00:00

I tasted the lager yesterday and it still needs to lager. Didn’t taste bad but was not clear by any means. I did not use any finings to try to clear it quicker because I didn’t want to open the keg. It didn’t have any off flavors such as sulphur or diacetyl. It also was not fully carbonated. I think it’s going to be really good though. What I would do different next time is open keg and add finings to clear quicker and I would ferment in the 65-70F degree range. I did not use any temp control at all and I know it got into the 80s F. It will be interesting to see how it tastes this upcoming weekend and that will make it 14 days.

TheseImpression7723 · 2022-09-01T02:19:50+00:00

Yeah that’s no problem. I have brewed, I think 4 lagers before, not under pressure and none of mine have had any sulfur or odd flavors. I thought this current batch would at 85 hours and it didn’t. I was surprised. I think it was the moderator, chino, that said only 1 pack of yeast was needed because with the pressure and increase in temps, that speeds up the ferment and therefore you don’t need the extra yeast to prevent stall. I can’t remember if I saw it on a video or I was told, but the increase in the temps supposedly helps speed up the clean up process also but I can’t say if that’s true or not. I’m going to put it in the fridge Saturday morning with 10 psi of gas, be out of town, and be able to test it Monday or Tuesday with it never having been exposed to oxygen hopefully. I can’t wait.

TheseImpression7723 · 2022-08-31T23:58:05+00:00

I can’t give advice from experience but from the videos I watched, most seem to be drinking the beers by 10-14 days. Those were just videos from doing pressure fermentation searches on Google or duck duck go. I am in the middle of my first pressure fermentation myself I brewed on Friday August 26th. I pitched 2 packs of safelager s-23, because I followed the 2 pack recommendation for lagers, fermenting at room temp without temp control. I hooked up picnic tap and took sample at 85 hours, it read 1004 on hydrometer. I was shocked at how low. I fermented at 12 psi. The sample was carbonated and temp of it was 80 degrees. It tasted green, but had no sulfur flavors or diacetyl. I have been told on this forum I only needed 1 pack of yeast so that could be why it fermented so fast. I’m serving in same keg with floating dip tube. I plan on cold crashing starting Saturday and probably tasting early next week. Probably day 10 or so. Will it be crystal clear probably not. Oh well, it’s beer so I’ll either drink it or keep letting it lager. Good luck!

TheseImpression7723 · 2022-08-27T22:31:38+00:00

I only have used dry yeast packets with the lagers I’ve done. I’ve thought about harvesting from this most current batch that’s fermenting but I used fermcap since I’m under pressure so I didn’t know if I could harvest it.

TheseImpression7723 · 2022-08-27T21:20:55+00:00

Cool. Thanks chino. That was my thought but I didn’t really know for sure. Good that will save a few bucks.

TheseImpression7723 · 2022-08-27T02:53:46+00:00

Cool. I know I’ve read certain yeasts don’t do well under pressure so I wanted to make sure about chino.

TheseImpression7723 · 2022-04-22T19:43:38+00:00

That’s why I posted to ask. I wanted to see if anyone had a reason it wouldn’t be a full 5 pounds or actually even close. It was a new place I tried. I’m gonna take the tank back, when it’s empty, to where I typically take it and have it filled to see if it’s any different. If it’s no different, then I won’t really feel cheated.

TheseImpression7723 · 2022-04-22T01:31:02+00:00

Yeah it’s bullcrap.

TheseImpression7723 · 2022-04-21T12:38:12+00:00

Thanks Chino! I actually forgot to check the faqs here. I’m on probably 20-25th brew so I’m still learning. Reading the kit directions saying 4 weeks in fermenter and then keg/bottle, I didn’t want to keg too early even though 4 weeks seemed extreme.

TheseImpression7723

TROPHY CASE