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I just remember the grainfather guy from YouTube talking about scraping the protein layer off the bottom of the kettle after the mash because it helps speed up the boil heating. I found that scraping does work and help just that I'm scratching the bottom with my metal paddle.. I'll have to...

What do y'all use to scrap the protein off the element after mashing? I've been using my metal mash paddle from my old tier setup but I'm finding it's scratching the sht out of kettle..

I've used BeerSmith for years and couldn't get it to work with the gf, my water calcs were off. I still use it for everything but calculating water. You shouldn't need more than 5% of rice hulls in your recipe, even then that's a bit much. You can account for some absorption rate but it's not...

Do you mean that when you set the temp the element isn't turning on and heating up? If so there is a reset button underneath the unit. Just flip it on it's side and hold it down for a couple seconds.

Ya big down fall of the grain father is blockage. I've learned my lesson the hard way already... make sure your whirlpooling for a couple minutes after the boil when the wort is still hot to get a nice tight trub cone in the middle. I use a hop spider for my pellet hops or you could go the...

I know, I'm not new to brewing, just new to the grainfather and was seeing if I could increase boil vigor.

Sure maybe if lid was metal and completly covering the unit not allowing any steam escape, then I could see that. But keeping the lid partially on that even has a hole I doubt would hamper the driving off of dms.

No it wont.

I was able to significantly increase my boil vigor by keeping the lid partially on almost fully on.. If I keep the lid on fully it will boil over. The temp is solid at 213. Curious if anyone else experienced this?

Great what's next..., white labs and wyeast?

It's real. Confirmed today. I actually checked the calendar to make sure it wasn't april fools. I can't believe this real. http://mnbeeractivists.com/newsfeed/northern-brewer-midwest-supplies-acquired-ab-inbev

huh? You won't get sick from an infected beer. How do you think sour beers are made? Pathogens don't typically survive because of the low ph of the finished wort.

This is pretty common with this yeast. IME wlp002 and wyeast 1968 are much more attenuating then their spec'd. 69%-75% is more of a reasonable assumption. There some threads on here with other people reporting similar results.

Perfect, this was the exact info I was looking for. Thank you AJ.

Ya thanks aj, I meant "alkaline". So my question is, if I use this cocoa powder again I'll just have to accept having to Acidify the wort to accommodate the rise in ph. Is there any negative impact of doing this? Raising and then acidifying the wort pre-fermentation?

I brewed a chocolate milk stout last night and on flameout I mixed in a pound of lactose and 8oz of Dutch processed cocoa. Before adding the cocoa and lactose to the whirlpool, I checked the wort ph and gravity to make sure I didn't need to boil any further and that I hit my original gravity...

I suspect Amarillo will eventually become a tough hop to find in 2015 unless you have a hop contract.. http://www.cnbc.com/2015/07/24/drought-and-hot-weather-cause-trouble-for-hops-growers.html

With all these breweries opening up and more and more people getting into homebrewing since "craft beer" is the hot new thing, I suspect the hop prices to get even higher. Better start brewing more lagers.. :(

Yep Yakima just got Amarillo 2015. Crap, I jumped the gun and ordered from ritebrew yesterday. Probably got an older yield.

Just bought a pound from ritebrew. Thanks!