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Just an update…it’s stalling out today around 1.034 after 2 days. I will leave it for 2 more days and dump the yeast.

yesterday, I just brewed a Coffee & Cream Stout with Lactose and Kiln coffee malt. I used a Windsor yeast with an expiration of 5/2021. its crazy active now. i am looking forward to the outcome. ready for Christmas. OG=1.057.

Has anyone tried one of these https://www.aliexpress.com/i/32956732069.html

With gloves.

Bobby sees the posts. He is usually pretty good at responding.

Yeah, I know where to buy them, thanks...I want to know the size?

Anyone know what size orings are needed for the 1/2 inch disconnects

Great forum about underletting. https://aussiehomebrewer.com/threads/underletting-pros-cons.12144/

Augiedoggy.... I have given a bit more thought to your temp problem where your mash reads differently top and bottom and I am suspicious if it’s because of a lack of stirring at dough in?

Different brewers will get different results applying the same principles on the same equipment. It’s understanding how your equipment will react. Just as plastic, copper, stainless steel all have different properties and unless you adjust you variables appropriately they will all yield...

The Herms or HLT should be set a couple degrees higher than desired mash temp for transfer loss.

Augie do you recirc while underletting? I stir.

3bbl is quite impressive are you pro now? Why do you think you get such a variation in mash temps? What is your evaporation rate in your BK, and how are you controlling your boil efficiencies? I am achieving an overall 80%. Not great but I think better than average.

Augie, are you taking a temp reading for your dry grains? It’s very important to know your dry grain temp to accurately add the correct temp strike water as that’s where the majority of the temp equalization should occur not while mashing for reasons Augie mentioned.

No, that’s not what I am saying, I am saying negligible at worst. Low flame, accurate strike temp and initial dry grain temps are key.

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I used 2 thermometers for the longest time, the first was an analog placed in the centre of the mash and the second a PID in lowest portion of the grain bed and found that with recirculating a direct fire MLT, the temp difference was negligible and closer to no difference nearing the 60 minute...

Recirculate to eliminate hot spots is a must in any system for temp control.

Yeah, I thought of that and no need for another vessel, I suppose because I only have an analog 3 inch dial therm on my BK, and I have made great beer in my current set up, I just never went to the expense of installing a third PID. Also, I really never understood why use if there is no reason...

And the dough balls are back! Been there! Lol... I know what you are saying but when I add my grains to the dry MT and fill under my false bottom I get better efficiencies as well as better water saturation and no dough balls and no HERMS! I guess I want it all.