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Check out THIS thread. The stuff works great.

Air in the line is the usual suspect. But if If you don't think you're pulling air, maybe the impellers are gunked up a little from sitting. They're super easy to open up and clean.

You could to a test mini mash. 1 pound of grain into 1 gallon of water and check the gravity. At least it will tell you the potential of the grain if your not sure.

Group Buy #3 >>>HERE

You're better off getting them HERE If you can weld, you'll probably want to make a custom stand for a BBL brewery anyway.

Damn, diffusion is the word I was looking for. It wouldn't come to me.

This is an illustration of how the fly sparge works. The water on top pushes the heavier sugar in the wort down evenly. ( Illustration from here on HBT)

You just don't want to sparge below .008. You can extract tannins from the grain.

I put the loss under, Boil and Fermentation-Trub loss. I also fly sparge to volume. Beersmith likes to run the mash tun dry, where I like to maintain 2-3 inches on top of the grain, for the entire sparge. The easiest way is to use twice the amount of water you mashed with.

He didn't use a shielding gas while making the weld.

Check THIS Thread out. The stuff is cheap and so easy to use.

You can just disconnect your kegs, turn the CO2 on, then off and watch the gauges. If it drops, its not your kegs or fittings. (It may take over night but a big leak will show up fast) Your Gauges could leak internally too. To check those, go to Home Depot, buy a 1/4" plug, remove 1 gauge at a...

Do you have a cellphone? It probably has a flashlight built in! Besides that, your beer is fine.

As far as I know, Beersmith does not discern the amount being recoverable or not. When you set your recipe up, figure out how thick you want your mash to be,(EG: 1.25 Qts. per lb.) then add in the water below the false bottom. The actual water to grist ratio will be higher, (1.35 for...

We have a 55 gallon drum set up and made a big beer in Saturday. 136 lbs of grain into 39 gallons of water, which is under 1.2 qts per lb. but there's 3.5 gallons under false bottom which made the mash thickness 1.08 per lb. Big sparge and long boil, ended up with 32 gallons at 1.115 72%...

As the others said, once you hit terminal gravity, give it 2-3 days, then if you have the ability to cold crash bring the temp. down for another 2 days, and then keg

Make sure your False bottom fits fairly tight. Whenever you mash in or stir, make sure the pump is off, or you'll pull draff into/under the bottom. Also wait 10 minutes after mash in to run the pump to let the grain hydrate and alot of the starch break down, (this will make the mash more fluid...

Use an electronic flowmeter like THIS You can also use it for metering the wort going into the fermenter, while using an inline aerator.

I have a couple and really like them alot, highly recommended!. They also sell a sous vide needle probe which is waterproof and I just throw it in the mash.

Are you letting it bloom first? Put the gelatin in warm water for 20 minutes to rehydrate before you heat it.