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I am liking this idea, I have ridiculously hot tap water.

Tagged to see the OP's reply...

This seems like a good idea.....I could use my mash tun and put hot water in it. It would also increase safety as I could cap it off..... Do it and report back!

I think it sounds delicious. If you wanted it to finish dry, why the 154F mash?

No, just keep them out of the light. UV is what 'skunks' beer (it affects the hops).

I only got to page 13 before posting this, so I apologize if this has already been discussed or answered. People are talking about the difficulty in getting the carbonation just right -- i.e., it easily overshoots their desired carbonation levels. Here's what I think I'll try, if HBT thinks...

I've only been there once, but I agree. I had Backwoods Bastard on tap and thought it was good, but I've never had it in bottles.

What do you guys mash at? I was thinking maybe 154ish.

Wow, that's a very interesting study! Do you know if there are any guidelines, e.g. down a 5mL vial of Clarity Ferm and then you can have a slice of pizza? My Celiac girlfriend would love that...

I had similar thermometer problems, I switched to a Thermapen. Do a search on here, they're quite popular though quite expensive. They're also great for grilling. I bought it for brewing but I probably cook food on the grill five times for every one brew day, so it sees more use there.

I lose anywhere from 0.5 to 3 deg F from my mash temp over 75 minutes or so, depending on ambient temperature, mash volume, and how much I stir it. Edit: should also mention I mash in a converted water cooler so I can't direct fire it.

I typically use 188F water for sparging. Next time, I'll go a little hotter (maybe 195F) and actually measure the grain bed temperature. The first time or two I brewed, I did what BeerSmith said and used 168F water. I found that the wort seems to flow more freely when the temperature is higher...

I use BeerSmith for my calculations. Here's my procedure: Add strike water to mash tun. Add grains while stirring. Thoroughly stir. Mash for 60-75 minutes, stirring once or twice. Stir. Add sparge water (smaller amount). Stir. Wait 10 minutes. Stir. Vorlauf. Drain wort. Add sparge...

Hey guys, my roommate and I wanted to try making a Belgian wheat beer with honey and orange flavors. After reading some recipes on here, I threw together a recipe in BeerSmith. Typically, I get pretty low efficiency (anywhere from dead on what BeerSmith predicts to 30% less). I also like 'big'...

Wow, I just read the entire thread. There went my productivity for the day...

One thing you may want to look at is your thermometer, I was using a remote probe thermometer and randomly getting low efficiency...once I upgraded to a better thermometer, no problems.

Congrats...it took me a few batches to produce a quality product due to faulty thermometers.

Hello!

I've read in a couple threads that Daura uses Clarity Ferm, but I haven't seen any actual source cited. Does anyone have one? I searched the forums with no luck. A friend of mine with Celiac disease tried Daura & had no adverse reactions, so I'd like to give it a try.

A friend of mine has Celiac disease, and before she was diagnosed she used to like good beer. She even brews with me. We are going to try a GF brew some time soon (using a recipe from this board), but she found a beer that's actually made from barley, but is gluten free ( < 6 ppm). Here's a...