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I knew this was the assumption that you're working from, but didn't really want to participate in a theoretical argument that I can't prove one way or the other. I'll just say however that there has been some discussion lately that this matters less than originally thought. It seems to get on...

Jamie, my apologies if my post seemed to belittle your concerns, as that wasn't my intention. We all get different things out of our homebrewing, and if grain bed temps are your area of interest, then be my guest... I think the only point I was trying to make is that I'm not sure it really...

Best course of action: RO water with 1 tsp per 5 gal CaCl. 2-3% acid malt or use Brunwater to figure out how much lactic acid to get a pH of 5.2-5.4 in the mash. Otherwise, just try neutralizing your alkalinity with acid malt or lactic acid. Either way, you're going to make beer that...

+1. Yambor44 nailed it. There's nothing to fix or tweak here. The reason is, having wort flowing down the overflow does NOT mean you don't have sufficient flow through the grain bed simultaneously to equalize the mash temp between the bed and space below the false bottom. In my experience, the...

Whoa! Baby steps, man, baby steps! :)

This. There is no need to slow the mash recirculation by closing the ball valve.

LOL! That's the best thing I've read yet! Agreed.

Sorry to revive an aging thread, but I wanted to add that the best chili I ever made was when I subbed rehydrated chilis for dried chili powder. I learned this technique one day while making homemade enchilada sauce: rehydrate a few ounces of whole dried chilis in a couple cups boiling water...

Second bread out of Artisan Bread in Five: European Peasant Bread. This is by far one of the best I've ever made.

^ this. I just used a variation of his quick-lager method and produced a clean, drinkable lager in four weeks (albeit a bit cloudy). That's pretty astounding if you ask me. Or maybe all I really did was start drinking it earlier than I ever would have dared before. Who knows? Notice I said...

True, and in all fairness, mine isn't as clear as it will be in several weeks. I'm also sure it will taste even better later on. Just saying it's already pretty darn good, and people don't need to shy away from brewing a lager because of the time commitment or tying up a fermentor for so long or...

Just kegged a Maibock after four weeks in the primary and I'm amazed at how good it is already. I have always followed a standard practice of 3-4 weeks in the primary at 52, followed by a short diacetyl rest of 3-5 days, then kegging and lagering for a couple months. This time however I used...

Is the Jever profile only in the paid version? I didn't see it in my free version and had to use Duesseldorf profile instead. I guess that's ok though, because Koenig is brewed in Duisburg, which is a mere 20 mins away.

I've got ya beat on lazy: I just drained my finished beer out of the fermenter into the keg, and pumped the new wort right in without collecting slurry or cleaning the fermenter. Already started bubbling within about 4 hours. As far as cleaning the CFC: after use, I hook up the wort-out tube...

Looks awesome! One little thing: the label on my pkg of Irish Moss says 1 tsp per 5 gal for 15 minutes. Not saying that you've got too much and that it won't work just fine, but you might want to look into that just to make sure. That's going to be a tasty beer!

Brewhouse efficiency. pH=5.4. Lighter lagers (pilsner, helles, Bock, etc). RO water with 1 tsp CaCl per 5 gal.

Did a German pilsner yesterday and got 84.1% according to Beersmith. Previous batch, I did a Maibock and only got 67.7%. The difference was last time I crushed with a gap of .25" and yesterday changed it to .30". I believe the finer crush of the Maibock slowed the recirculation during...

Yep. Can't say I've had one iota of regret since getting a Grainfather. Still have my 10gal propane system. Can't think of a good reason to drag it out.

Thanks for this thread, all. I'm doing a German pils this weekend with a similar goal (Bitburgerish) as the OP. I lived in Duisburg, Germany, for a couple years and have fond memories of König Pils, which is very similar to Bitburger and Warsteiner. I'll be starting with 100% RO, and will...

That seems like a lot of Cara pils, imo. Personally, I'd up the pilsner by a pound and halve the dextrine. Seems like I googled it when I was designing my recipe, and the concensus was around 5%, but I can't remember anymore.