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What did you end up doing and how did it work? Making a full batch of dopple bock soon and was thinking of trying a few gallons of it as an eisbock. I saw you mentioned adding champagne yeast to bottle condition. How much did you add and I presume you’re bringing it back up to lager temp to...

If the system is clean and measurements are calibrated and accurate, the only other thing you could look at is mash/sparge process. Are you spending too much time in the lower temp range that is creating more fermentability in the wort than desired? Do you perform a mash out? I think you...

Have you made any Saisons lately. I know BE-134 is diastaticus as are some others, and can stick around for a while as @Jayjay1976 mentions. I found crud inside the valve on my siphonless BMB fermenetors, even after many wash/rinse cycles. Had to take it apart.

Thanks. What are your thoughts on how this impacts conversion efficiency vs sparge efficiency? I see a longer mash improving conversion efficiency and potentially increasing fermantability (temperature dependent), but a good mash out rest helping to improve the sparge efficiency, without...

I have a volume limited mash tun (10g cooler) so this is the only way I can get the grain bed up to ~168. I’ll pull 2-3 gal of wort only and boil, then return to mash. I have also seen a nice efficiency bump with this step. Many of my beer have ended up a couple SRM points darker that...

Could add more wheat and a bit of chocolate wheat to make a dunkel Weiss. Do you have a brewing friend that would be interested in taking a 5 gal batch of this new recipe and sharing something else?

I go by the old Italian advice of don’t cook with wine you wouldn’t drink. I use Makers or Bulleit to soak oak cubes. I have found 2 oz oak and 6 oz of bourbon in 5 gal is about the high end of what I like, but to each their own.

I think a low alcohol, high FG beer may be too cloying to enjoy, but taste it. If you don’t like it either spike it with 1-2 lbs of corn sugar and/or DME (boiled with some hops and cooled) or blend it with a more attenuated batch.

Clean up one boil over from a 10 gal pot and you'll wish you got a 15. As long it fits on your burner, stove, equipment, storage shelf, etc, the cost difference is pretty small. I'd size up to the 15 if you're on the fence.

@rsquared Curious of a good source for this, I have read a few articles that steer away from using Munich alone as a base malt, as it only has about 1/4th of the diastic power of a typical base malt, marginally enough, but far from ideal. Particularly with a high mash temp. Also see...

I suspect that because of the high percentage of Munich you have a very low fermentability of the wort. Particularly if you used a single infusion mash in the mid to high 150s. It would also appear that you pitched a low cell count. I’d guess you got 200B cells at best, and needed closer to...

You could try and pitch another packet of yeast but it sounds more likely that the wort just has less fermentable sugars that desired. What was your grain bill and mash schedule? What was you yeast strain and pitch rate?

While I now use Star San for sanitizing, I used One Step exclusively for many years before someone explained that it wasn’t actually a sanitizer Never for had problems. Not sure I’d go back to not sanitizing cold side gear, but one step kept the nasties away, so it would be great for your...

I have only had it happen once, but had a chunk of lemongrass leaf make it into the keg and it got stuck in the popper and caused the same blockage. Did you have any leaf hops or other additions that may have clogged up the poppet?

I have used propane with a 10 gal pot for years for 5 gal, traditional mash batches, so can’t speak specifically to BIAB. Love the burner, over the partial boil on the stove. I enjoy brewing out side, year round. Be prepared for larger evaporation losses outdoors with a larger surface area...

I'd go with 32A since you can characterize the base beer style as an American Amber and there are not "additional ingredients" to transform the beer beyond the classic style. This seems to be the distinction between 32A and 32B, since other than the smoked malt, nothing in your recipe or...

Sounds like an interesting and tasty brew. Looking at your grain bill and mash temp, it seems like it would have a pretty high FG. If you don’t mind sharing, what yeast strain gave you that attenuation. Did you step the mash or was it a single infussion? Just curious. And to answer your...

My Ocktoberfest with 34/70 stopped at about 1.017 (OF 1.063). Was hoping to get a little lower but just wouldn’t get there. It only got to 73% attenuation, which seems pretty typical for a high percentage of Munich (40%). Here’s hoping it is not too sweet or heavy. Some of the higher FG...

From Briess http://blog.brewingwithbriess.com/about/ This article make a good distinction between base malt (6mo) and roasted malts (18mo). It also stresses the humidity control as the biggest factor. I’d be hard pressed to buy a sack of malt that was more than 2-3 months old (from malting...

I have a Hullwrecker 2 roller and have been very happy. Easy to adjust for rye or smaller sized grains. Works well with old corded drill. I store grain in 5 gallon pails, they hold about 23 pounds each. You can by 2 part lids that have a snap on ring with threads for the top that make a...