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I'm just west of warrensburg. Finding supplies away from kc or st Louis is a little tuff. I have got to where I keep a supply of anything I might need on hand. Sent from my SCH-I535 using Home Brew mobile app

For what its worth, I figured out today that if you add your boiled and cooled water to your slury to make a very thin slury and chill in the fridge for 20-30 min the yeast will crash right through the trub to the bottom, leaving the trub above a nice clean yeast slury on the bottom. This was...

It would be ok, but not a great sub. Centennial is a clean bittering hop, cascade is a bit more harsh.

What is the diameter of the pot? The bigger the diameter the more boiloff

I can say that a 1/4hp does NOT work.

I would add that it may not over oxygenated for 2 plus minutes, but just to much for that strain.

I have noticed with english yeast especially, that over pitching and to much o2 will make them go very neutral, they seem to have less body as well.

To the people who have a a lot of practice with belgian beers and American hops, what yeast and which hop or hop blends do you find to work Well together?

Would your hydrometer or refractometer read the the same gravity if the starches were unconverted? Would think the gravity would be less?

That was going to be my plan b if i dont find a pils character i like.

I did the same with a starter for my stalled barley wine, got a few bubbles but no go. i did taste after adding the starter and it also had messed up the hopping by adding all the extra yeast.

Would you say there was an abnormally high amount of blow off? I had a barley wine do this with a different yeast, my best guess was that it blew off so much of the next gen of yeast it stalled out, I was not able to get it restarted either.

Interesting, do you have any other info/articles or links on this subject?

Wouldn't this be about the same as the sparge kettle ph? So acidify the sparge more?

Ok so i have had this issue, you boil off rate is very high (either do to to vigorous of boil or my issue to big of pot). Now the the beginning of the problem running to much water through the grain (oversparging), in which causes some tannin from the mash but also will cause the boil ph to be...

How big of boil kettle are you using? And the batch size? I have had your issue before I think.

My typical efficiency into the kettle is now up around 92-98% (as calculated by BeerTools), depending on the grist. Mash pH varies depending on grist, but I stay between 5.4 and 5.6 at mash temp, correcting with 88% lactic acid. I fly sparge, to kettle volume. Sparge water is acidified to pH...

Ok, thanks for the info

Thanks for the helpfull response. With the franco do you get a pretty pronounced grainy note on yhe finish?

Ok at the risk of sounding "rude", I like pils malt and some of the "grainy" character. I was just looking for a variety that had a little less less of that character. I know there's other ways to get there. So l'm looking for someone with a lot of experience with different pils malts. Please