Recent content by bob1

A rougher crush is definitely something worth looking into, but I've run a few batches all grain with no issues so I'm thinking its the adjuncts. Kal seems like he knows what hes talking about, but he drinks the blitchmann koolaid so I have to take it all with a grain of salt.

I can always break it up but its just too damn much babysitting for my taste. I set my crush at around .03" which isnt overly fine as some grain just falls through when the mill isnt running.

Awesome! You prolly saved me a few hundred trying to figure this out by myself. I'll try the bag and get back with you guys. Out of curiosity, why not limit circulation before the pump? Any issues besides getting plugged or losing prime?

I like ultra-light lagers and I freaked out the first time I did one in BIAB. The wort was so nasty looking compared to the volaufed wort I had in the past. I dumped the kettle right into the fermenter and the beer came out just fine after racking and kegging. I really couldnt see a...

I've tried limiting the circulation with a valve I have on the bottom of the MTL before the pump to no avail. In fact it gets so bad with some of my high adjunct recipes I'm not sure anything would drain into a grant if I had one before the pump. I'm also very sure my pump isn't over powered...

My MLT is bottom draining as well, maybe that is part of the issue. I built it that way on purpose after thinking about how easy it would be to drain and clean. A quick rinse after each batch and she's ready for more action. You aren't using a pico false bottom from AIH are you...

Good to know I'm not alone in this! Wouldn't have thought of a solution so simple. I was ready to re-engineer the whole setup. Did you see any issues with efficiency or mashing temp due to some of the wort recirculation bypassing the grain bed?

Hey guys, I recently upgraded to a keggle HERMS system which does a fantastic job when brewing all grain batches. The issue I'm seeing is when I use adjuncts the grain bed turns into cement and I have to constantly break it up to keep circulation going and temps where they need to be. I've...

Thanks man, didn't realize that rice does that. I live in a place where rice is grown locally and I have been experimenting with a bunch of very interesting varieties just to see what I can do with them.

I'm scared of IPAs, I heard that they make you grow a neckbeard. Also, yes mashing temp is something I've been playing with. I've even thought of mashing the rice with some malt separate and then adding the rest of the malt and mashing at a high temp. Think that would work? It would be like...

Thanks seeker, I force carbonate so im good to back sweeten and thats what ive been doing - didnt think of adding extract to do it though. The last beer I made was perfect at the two week mark - i could have bathed in it. It had a nice floral nose with that slight maltiness and when i moved to...

Yeah I have looked into maltodextrine and lactose. I have just heard that they are pretty dissapointing. Can anyone confirm? I guess the other side the question is: do unfermentable sugars give me the sweetness i want or just body? If not then I'll have to ferment until I hit the gravity I...

Hey guys, recently I have been working on a number of all grain beers, mainly pilsners, with high adjuncts 20%+ rice. What I want to get out of them is a refreshing almost malty-sweet finish. I know that if I did not have the adjuncts to worry about I could just keep the mash temp high 152-160...