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This is what I do now except I do use a ph meter to see if the water calculator like Bru'n water are correct. All I was getting at is that someone that has only done 3 all grain recipes and is still learning that process can make good beer with spring water from the store. I have made beers...

I would first try turning the burner down as your coming up to 160 and keep it real low almost off. And if that doesn't work. Turn the burner off and just keep the lid on and watch the temperature if it starts to get low turn the burner on but not full blast.

I would disagree, in my opinion there is no simple water additions, you need to know where your starting from if not starting from RO or distilled water. And need to know where you want your water to be and what to add to get there. Also need to have a ph meter and not those unreliable ph...

All great advise but if I was to try and take on all this info on water when first trying to tackle all grain I would get discouraged. Depending what your using for water, you can make good beer with store bought spring water. Focus on processes, fermentation temp and time. Give your beer time...

If stirring does not work to unclog, this can be a route to go before emptying the mash tun. Or if the clog is past the false bottom you won't get it with stirring. Agree it's more work if you don't have a pump. If I'm on my first running and get a stuck runoff I can just connect my pump to my...

I agree it's not like a vacuum suck but if he got just enough under the false bottom it wouldn't take much to clog the opening under the false bottom or the barb on the false bottom there not very big openings. And since he added water first then grain the only way I see grain getting under to...

I agree it's not like a vacuum suck but if he got just enough under the false bottom it wouldn't take much to clog the opening under the false bottom or the barb on the false bottom there not very big openings. And since he added water first then grain the only way I see grain getting under to...

If you ever get a stuck runoff you can always try underletting. I have done this when I have gotten a stuck runoff when I was making a oatmeal stout. I have a pump but as described below you can do it with using another bucket. Got this from a byo article...

The only thing I can say is be more carefull when doughing in not to hit the tube, What i assume happened was just enough grain got under the false bottom to keep it a little raised off the bottom and when you went to do the vorlauf it pulled more in and compacted to cause the clog.

It is not uncommon for high gravity beers like the one your brewing to ferment out completely in 2-3 months. Also if you under pitched (didn't make a starter or use 2 packs of yeast), the fermentation will take longer, and it is also dependent on the temps as well because in colder temps the...

Did you or northern Brewer crush the grain? If not already dough in a little grain at a time and not all at once, and when doughing in be careful your not hitting the house that connects your false bottom as this can cause it to lift and grain to get under it.

Star San is worth it's cost for sanitation, to clean my bottles I soak in oxi clean free. And sanitize with star San. And definitely use brown bottles and not the clear corona bottles, the clear bottles let in light which is not good for beer.

So in my Pale ale recipe I dry hop with 2 ounces of citra in a 5.25 batch size. Just a personal preference I like to dry hop a little more around 7 days.

Thanks

So this is my second time making my raspberry blond and I always rack the beer on top of the raspberries in my secondary.

So I have been reading about using gelatin to clear beer and the only question I have is after you have heated and mixed in the gelatin I've read don't let it cool and add it straight to your beer, wouldn't the hot gelatin water kill the yeast?

Thanks will do this. Yup know about the batch size.

Not brewing a kit. I just recently switched over to the keggle. I do have the deadspace inputed in my equipment profile, wasn't sure if it calculated the gravity portion for the deadspace. I know it calculates volume for the deadspace. Thanks for all responses so far.

So I use Beersmith to make my recipes. I have a converted keg for a boil kettle. So my question is let's say your brewing a 5 gallon batch. So you boil kettle has .50 gallons of deadspace so you make up for this deadspace in your recipe. So technically when your boil is done you technically have...

Thanks everyone for the advice. I will ask my lhbs to double crush my grains until I can buy my mill.