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But I'll also offer this alternate advice - I use a CPVC manifold and have never had a stuck mash related to lautering method...

Sounds completely normal - but to be sure...got pics?

I would put all my money on unevenly distributed priming sugar

what temp is your fridge set to?

do you have a local shop?

It's impossible to prevent sugars from being fermented out...that's what yeast does...same challenges folks face with adding maple syrup, honey, etc...all those "sweet" things have sugars which yeasties love. Only thing I can think of is to add the tangerines to the keg while in the fridge...

Nice set up!! How much do you collect for your boil? How long of a boil? You looking for a hoppier beer? My instincts say: 1.5 oz Centennial 60 mins 1 oz Cascade 15 mins 1 oz Cascade 5 mins Then use the Citra + .5 oz remianing Centennial for a 5 day dry hop...

Sippin' on my Chris Farleywine Ale.

Maybe you mean steeping bag? I used to steep a bit of grain when I brewed with extracts...but definitely no "sparging" bag needed. Are you brewing with a kit? Did it include a small amount of crushed grain?

fingers crossed

As long as you prevent as much splashing as possible, you're fine to drain into your kettle that way. Also...90 mins is a long, paranoid mash...45-60 is fine for most mashes depending on temps and water profile... Your technique looks solid...have fun bro! AG is the way to go...you'll love it!

8 lb 2 row 1.5 lb wheat malt 1 lb acidulated malt 60 min boil .75 oz Willamette - 1 hr .25 oz Willamette - 15-20 mins or so pitch 1.5 L built up starter of Sanctification dregs at about 85? Do you guys think this will give me a solid light bodied summer tart/sour beer?

What do you mean "observed unknown"...did you take a gravity reading after you finished your brew day before pitching? What was the OG? You can't determine whether or not your beer will be "dry" until you get a final gravity reading and compare it to the OG. Flaked Rye has always given me...

Finishing up a glass of my draft Barleywine and getting ready to pour a bottled Smoked Porter.

brewing this batch up in the morning...any suggestions here?

cutting my teeth on sours tomorrow morning...brewing up a half batch Berliner Weisse-ish base that I'm pitching a homemade lacto starter into...looking to sour this thing to no end and then blend it back with a younger version of the same base beer recipe...just expirement a bit til I figure...

I've had a homemade lacto starter going for a couple weeks now and I'll be pitching into a Berliner Weisse tomorrow...my question is HOW to pitch it? I've searched for a thread and can't find one. Should I strain the liquid from the crushed grains and pitch that? Recommendations welcome...

I was gonna go with Grizzly...glad I wasn't the first smart ass to reply to this thread ;)

You should drop an ounce off the magnum addition at 100 min...and you probably only need to boil for 90 mins instead. I'd drop either the 20 or 15 min addition. I'd also only add 1 of the 2 oz at flameout. You may think you need to go this overboard to get a "hop bomb" beer, but it's...

Dude, hops are as vigilant as they come...they'll be just fine. I planted some rhizomes about two weeks ago...I'm in PA too (Pittsburgh), and we've had about 3 frosts, and 3 freezes and I have two inches of growth on those new plants...and they grow another half inch every day there's a frost...