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The more thought I give it, the more I think it's the wort acting as a solvent where the action is. After all when you do an iodine test for conversion you don't put a drop on a grain particle and see if it turns colors, you mix it with a drop of wort. If this is the case, it might help explain...

Do we know this for certain? Might it not be possible that the enzymatic reactions are occurring wherever the starches might be present. Could there be a greater concentration of accessible, dissolved starches in the wort as a whole rather than on the surface of the grain particles? Just...

But this is not the case. It assumes a single stage infusion mash where conversion takes place almost instantly. Enzyme activity is correlated however to temperature and conversion takes place much, much slower at lower temps. I have a direct-fired 1/2 barrel RIMS also. I can dough-in at 60, do...

I don't think that is what people are saying at all. What people are saying is that, for whatever reason, perhaps the design of the GF, the difference between the actual grain bed temp and the built-in temp probe (i,e. wort temp) is a moot point. For example, if I mash at 147 *according to the...

Deja vu

Woo hoo! Looks great! And how do you like it? I'm guessing it turned out pretty good!

I would literally time how long I was pressing it with a watch. Then, I would call GF tech support. If you've got a hard number (e.g. 60 seconds with no "set" appearing), I would think they'd just send you a new controller unit. There really wasn't any other thing that needed doing. You do have...

You have to hold the set button long enough for the word set to appear on the display. Once that happens and the temp appears again, use the store keys to set your temp and press set again.

Imagine that! The horror! The horror that someone would imply that a huge-a$$ starter might not be required to brew a beer! First the suggestion that I can ferment my lagers faster and warmer than thought and now this!?! It's almost like I'm brewing in 1995 again! Y'all are killing the hobby...

I'm not sure whether you're referring to students or computers, but I've never gotten that level of complicity out of mine. Many of mine won't do anything you tell them, typical of 13 year olds.

This is certainly one situation where that would have come in handy. I have never used one of those in 16 years of brewing... Maybe it's time to get one.

Well, that was an absolute disaster. Yesterday i "racked" it to secondary after about seven weeks in the primary. "Racked" is in quotes because that process couldn't be called a smooth error-free transfer. I made the crucial mistake of forgetting to put the fruit in a muslin bag when I made it...

Nice-looking boules!

So, I had a buddy ask me tonight at the brew club meeting whether the Grainfather could do 10 gals. My knee-jerk response was no--it only holds about 19 lbs of grain and has a boil capacity of about 7.5-8 gals. Later, after a few pints, I got to thinking about this and wanted to run it by y'all...

Im thinking two things: 1. Not worth the effort. The only thing you gain by using the GF over a bottling bucket is a pump. Gravity through a bottling bucket spigot would be easier to control, imo. Seems like an unnecessary complication. KISS 2. I'd worry about being able to adequately clean...

And I'm here to tell you, that new food is just crap. I went to the cafeteria to get lunch today: baked breaded chicken patty (still pink in the middle) on a gummy (microwaved) whole wheat bun and reduced fat Doritoes. I know kids are fat and diabetic these days (hell, I am too), but this is not...

Motivated?

8th-grade English. Barely sane.

It is nothing more than the percent of total theoretical maximum sugar extraction you are getting from a given grain bill (+ other non-grain fermentables like sugar, extract, etc. ). In other words, if hypothetically the theoretical maximum yield of 12lbs grain in 7.5 gals water gives a wort...

Well there's your answer right there: you need to design your future recipes for 63%. That way you'll be including enough grain to achieve your intended OG. Now why you're getting 63%instead of 75% or 80% I can't really say. You'll need to take a look at some of those things mentioned earlier...