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Yak Valley isn't everything you think it is and neither is the Willamette. Don't get me wrong lots of hops and nice enough but not hop utopia, must be from being around it all the time that makes it all seem so common and makes you crave things like Magnum, Amarillo and loads of Challenger...

OK just talked with Jess at Wyeast and he also suggested a couple things to look at so I am going to lay them out here. Calibration of temp probe to make sure the mash is actually hitting the temps as displaying on the readout. Since this is a fixed probe I will be picking up a handheld long...

Ok so should I raise my mash temp from 155 perhaps to say 158? Will that small a change make a big difference? I feel like a noob all of a sudden in trying to fine tune this:(

So I have been using Wyeast 1968 for some time now and am trying to figure some things out regarding what I can do as far as options go. It has been a minute since I did any reading on the subject so asking for some help (obviously). The short question is I am trying to figure out what...

Grey area for sure but since he isn't producing any alcohol on location it slips into that "6 of one half dozen of the other" type of thing.

Short woman making big orations

So beer finished fermenting and stopped at 1.010 which is no different than normal.

I used 16 of the 29oz cans (29lbs total) with a total of 200lbs of grain (3bbl commercial) and haven't had a stuck sparge in the 3 years I have made it and no hulls although when I drew it up I considered it. I think maybe some of this may depend on size of transfer lines as well because if...

I use canned unseasoned pumpkin (which is mostly butternut squash btw) directly in the mash and never had an issue with the actual pumpkin getting through to the final product except in flavor.

I think creative brewers and breweries come up with creative names. YMMV

Sparge times were pretty close in time I would say +/- 10 mins which is an average variance for me.

According to the temp readout it remained at 155 the entire time, it is a commercial system and holds temp very well.

No iodine test, might have to look into getting some test strips in here to take a look at that as a variable. The place I brew has never done them and just gone off of time in tun.

Been doing some reading (mostly on here) about mash times and how it effects attenuation and want to open a renewed discussion about the effects of short vs long mash times. So here is my anecdotal evidence based on a brew I did the other day. Hefe (standard procedure) Avg SG - 1.050 FG...

They are "supposed" to know them and consult them, but I don't think there is a hard and fast rule on having them and reviewing them before or during judging.

Just turned 43 on the 6th

I only hate brew day if I am tired going into it like I was today, makes for a very difficult session.

I once ordered a Dubbel and I always say it like double and never had an issue until this random person corrected me one day at the bar and said, "You are saying that wrong it is doo-bell." I looked at him and simply said, "Thank you doushay bog but I prefer my way better."

I am brewing 3bbl batches all grain pre-ground and have it down including cleanup to anywhere between 6-7 hours at most barring any mishaps along the way.

AG is more work than Extract but honestly I don't feel it is as bad as people make it out to be, it is all in the forming of a process and knowing that an all grain brew is going to take you anywhere for 6.5 to 8 hours on average. Once you have it down a 6.5hr day brewing will be your average...