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hey all, I do a mash out recirculation at the end of my mash and most the time it causes a slow or stuck sparge. What could be the cause of this? Is it likely that my crush is too fine? (I think my efficiency is around 70%). or do I need some rice hulls? Anybody out there have any problems...

Hey guys, I made a belgian trippel using Jamils recipe in Brewin Classic Styles. Mashed at 149 for 90 mins. I oxygenated the wort at 1L per minute for about a minute and pitched an appropriate starter of white labs 530 at 64 and let rise to 70 over about 4 days, then left it there for another...

Hey all, I am having troubles maintaining mash temperatures with my PID controller. I put links to the actual PID and probe that I am using below. My set up is that I have the probe in a tee coming out of the mash tun so i am essentially monitoring the temp of the wort coming out of the...

Hey all, I bought an 8" temp probe online (link below) and it is too big. Can I just cut it off to length I need (maybe 4") and clean up the rough end? or will this damage the probe? thanks! http://www.auberins.com/index.php?main_page=product_info&cPath=20_15&products_id=270

Hello, I recently made a witbeer and a belgian blonde and both ended up over attenuating. the witbeer should have finished at 1.011 but ended up at 1.005 and the blonde should have been 1.012 but ended up at 1.004. On both i hit my mash temps according to the recipe. I have confirmed my...

Hey all, I plugged in the numbers to Beersmith using Burton on Trent as a target profile (for an imperial IPA) and the amounts the software suggests I add are as follows: Gypsum 36.1 grams Epsom 22.7 CaCl 1.8 Baking Soda 9.8 Chalk 8.0 I am just learning about water...

Hey all, So i am having some confusion with regard to dry hopping. I have been researching the matter and came to the conclusion that dry hopping toward the end of primary fermentation seems like a good idea to drive off oxygen in the pellet hops and from opening the fermentor to add the...