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Once in awhile I do a partial mash/partial boil brew, usually when it's too cold outside for using propane burner and 10gal pot. In those cases I brew indoors using an electric oven. Getting 6 gallons to boil (to net a 5 gal recipe) is near impossible. Therefore I use a 5 gal pot and aim to have...

Correct, there were what appeared to be completely in tact whole grains. Pretty sure it's a crush problem. Thanks, Jay

Thanks for all the tips, suggestions, and info to research. BansheeRider, this partial mash/partial boil was a rare occurrence. I typically brew all grain full boil. Jay

Which mill do you have?

It may be too late, but here are a couple pics of the POST-MASH grains. Not sure if they will help in evaluating crush or not. I will probably go the route of getting a mill for myself. That will be fun to research on which mode(s) would be best for me. Jay

Do you brewers have any recommendations for trying either the 90 minute mash and/or the water/grain ratio on a small scale? I'd like to try these out but not on a full batch scale. But then again, I guess I would want to keep the equipment the same so as not to introduce other variables. Thoughts?

Yes, the 3.5 gallons was wort collected from the mash/sparge process, pre-boil. Beersmith tells me the target pre-boil volume and pre-boil SG. These are the numbers I am referring to. This was a partial mash/partial boil recipe with very late addition of DME and also top off water to get a 5...

I have low mash efficiency and am trying to narrow down the most likely reason and I think it may be the grain crush. I batch sparge. Equipment: 10 gal orange HD cooler with a 36" SS braided hose. Most recent grain bill: 3 lbs Marris Otter 3 lbs 2 row 1.5 lbs Munich .5 lb C60 .5 Honey Malt...

That is great news. Thank you for that info, Matt. I plan on purchasing a pH meter in the coming weeks and with that AND the knowledge I'm learning about water chemistry I have high hopes for my future brews. This forum is a wonderful resource! Jay

Thanks for the quick reply, Martin. Yes, Lake Michigan water indeed. So where am I getting confused regarding the alkalinity level? If mine water is 117 then even if I did a 1:1 mix with RO that would only bring the alkalinity down to 59 and I thought the target was 35 per the quote I...

This is my first venture into understanding water chemistry and and mash pH. Below are the results for my tap water. I have read the sticky Primer (the first 15 or so pages at least) and if I understand correctly, since my alkalinity is as high as it is, even mixing with RO water would not get...

Thanks for the feedback Brett. Any other advice or suggestions? Jay

My aim with this brew is an IPA with a slightly sweet malt profile and a tropical & citrus hop flavor and aroma. I am looking for feedback primarily on the grain bill. Is this too much going on by having C40, cara-pils, and honey malt? How about the 2lbs of Vienna malt? What will that add to the...

+1 on the Nugget recommendation.

This thread is exactly what I was hoping to find regarding astringent taste and how mash pH plays into that. My last two all grain beers have been like this and they were used with my tap water as opposed to bottled water in nearly every previous brew. So, it looks like I'll be getting a pH...

Thanks for all the feedback. I ended up making at 1500 ml starter using the yeast in my pic. I made the starter on a Friday evening and it took around 24 hours to get going. I brewed Sunday and pitched the entire 1500 ml starter and visible fermentation was evident within 4-5 hours. Glad I made...

I realize this is a very old thread but as I have experience growing and brewing with CRV I thought I would add my 2 cents. I live in SW MI and grow hops as a hobby. My CRV are great growers, and like another poster stated above, they are a late season grower, the last among my varieties. To say...

Making a rye IPA Sunday with an OG around 1070. I will be using WLP001 that I harvested and washed from a previous brew back in May. I typically do starters with a stir plate and liquid yeast tubes. I am unclear of how to accurately so a starter and calculate the number of cells with the yeast a...

You takeaway the 5+ gal of their wort (free, I should add) and brew whatever you want. You can choose to give them some of the finishes beer for judging. The winner has their brew brewed at the Eccentric Cafe's small batch system. It was a great time and they gave away a lot on nice stuff too...

That seems like a great idea. Thank you. Jay