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If this is a 5gal batch and you have 6.25 gals left that might be why your gravity is so low. You need to boil off more water.

I've been doing this for a few years with a steamer basket and it works just fine. Every 15 minutes I stir it, then I'll warm it back up. Sometimes I have to lite it a couple times between stirs. I've thought about maintaining a very small flame but haven't actually done it. It's pretty easy and...

I've been recirculating for a pretty good while now. This is what I would try if I were you. Make a 5 gal. batch, full volume recirculating to the top of the bed with a normal crush not a fine crush. See if your luck is better. I believe your crush might be to fine and your making to high of a...

Not to stir a debate on the ops thread but, the concept of a basket resulting in mashing in a smaller volume of water doesn't make sense to me. I've read that thought here multiple times and can't wrap my head around it. After mashing in, the grains take on water and end up at the bottom of what...

I've done about 30 batches using a basket in the kettle and I can't complain. That is how I started from day one. I used to insulate the pot and let it sit, stir it a couple times etc. I've been recirculating during the mash for a couple years without insulation and just adding heat when needed...

I BIAB and recirculate as you do and had this happen once. I stopped double crushing and haven't had a problem since.

Nice looking rig you have there. I've been recirculating thru the bed for about 3yrs. using propane to maintain temp and a small spray head under the lid. It's worked great for me only having one issue with low flow through the bed causing the pot to over flow. I've stopped asking for double...

Wish I hadn't have read all this stuff. I've been thinking I had my recirculating system all worked out since I rarely have any issues. I've read about hot side oxidation before but never in this amount of detail (by following most of the links and reading the PDF). I guess the tweaking will...

You might need to go with stainless tubing fittings. If it were me, I'd look around the storehouse at the chemical plant, maybe snoop around where the analyzer guys hang out. this link will give you some ideas. http://www.swagelok.com/en/product/Fittings/Tube-Fittings-and-Tube-Adapters

I do step mashes while recirculating quite a bit. I also stir every 15 minutes or so for the heck of it.

Don't use the screen.

I've got a batch with this yeast in a bucket right now, 5 gal. in a 6.5 gal. bucket. I thought it was going to blow the lid off a couple days ago. Had to swap out the airlock for a blowoff and clean up a small mess. I've tried to hold it at about 64 degrees for the clove flavor over the banana...

Couldn't help myself on the first reply, sorry. Can you tee off between the 5th and 6th stage and give yourself a way to get the water you want?

Wish I could give you a simple answer but I think your entering the twilight zone. This water stuff is complicated to me, good luck with your adventure.

He is a water expert letting you know your water profile will not effect your efficiency. You can use a fine crush with BIAB and the correct amount of water and you should get good efficiency. Might try mashing longer if your not.

I don't have a mill so I can't make any suggestions on gapping one. I have made quite a few stouts and a few wits and haven't really had many issues with efficiencies. I have used a little to much water a couple times and have adjusted for that.

I ran the recipe in Bru n water with the yellow balanced profile and looks like a small addition of calcium chloride and a small amount of gypsum would be all it takes to match that profile pretty close. If I get time tonight I'll try it with just the calcium chloride and see what happens.

That post is what got me started on this adventure a while back. I probably need to back up a bit and follow the advice there and keep it simple.

I'm aware of that and that's exactly why I posted here. I'm paying attention too but this stuff is still bouncing off my head and that is why I'm attempting to use the spread sheet. The last two brews I did I used the spread sheet but with the next one I wasn't sure which profile to use. Now...

The reason I posted the question in the first place was I couldn't find a lot of information that I could understand. I'm all for keeping it simple, I just need to try and understand the "why" part. That brings me to using the program, since someone has done all the leg work already I can just...