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Anybody have a recommendation for a circulation pump that withstands temperatures of up to 200 degrees, or somewhere around there?

Haha! Yep. Actually I meant three minutes.

Nope, an oxygen stone aerates the wort MUCH better and faster than shaking. You cannot get the amount of oxygen in your wort with 20 minutes of shaking that you can get into it with 30 minutes of pure oxygen. Anyway, I still think my point about sparge water should be taken into consideration...

It has been a while since I've used any type of malt extract, but I can see that if I'm going to make a really high gravity beer in the near future, I would consider some sort of extract in addition to mashing grains up to 1.060, or something. Is there a "best" or a preferred type of extract...

Yes, you'd only really want to do the thin decoction at the end anyway for mashout. About boiling grain - the method of a regular or "thick" decoction has been done for centuries with awesome results. Someday when you're feeling adventurous and when you're using undermodified malts, you should...

Cool!!!!!!! Um, what's B3?

I had pretty much zero luck with my first Phil's sparger. It didn't seem to want to let any water out of it. That was several years ago. Recenly I bought another one, and it is really great. Depending on how wide we open the ball valve, the arm can go from not moving and cover every...

There's something about hot-side aeration that people seem to overlook. When I'm sparging, I'm not being careful or quiet about how i let the sparge water hit the top of the water in the cooler. I use a Phil's sparger, and all of those streams shoot right onto the top of the mash water. Of...

I downloaded it, too. It's about an hour long mp3, and i listened to the first 10 minutes. I'm interested in continuing it, so I'll check it out (hopefully) this weekend.

Yep, the .rec import ability of Beer Alchemy is pretty cool. Sometimes the import isn't 100% accurate, but at least you can confirm and adjust during the import process. Beer alchemy seems to be really great. The jury is still out on whether or not it's better than Promash. Fortunately I...

If you're not doing an oatmeal stout, and you're just using pale malt and other types of barley, then you could do a standard 152-155 mash for 60 minutes or so. When you're using well-modified (barley) malts, you don't need to perform a step mash. Single infusion is fine at those cases. You...

Well, I think he's on track with doing the mashout with collected runnings that he's boiled. Conversion doesn't matter at mashout, so I think that'll work. Actually, Brewpilot, maybe you should have a look at how to do a "decoction" and you can do your two-step mashing that way. Your mashout...

Yes, farmhouse brewers typically let the fermentation temperatures of saisons reach the neighborhood of 85-90 degrees F. I'm not sure what the effects of starting it at that temperature would be, but I'm sure you'll find out! My question for you is: "are you hoping to make a saison?" I'm...

You have probably knocked most of the CO2 out of solution. That doesn't mean that fermentation has stopped. The release of CO2 doesn't mean (necessarily) that fermentation is underway, but that CO2 has reached the level of supersaturation, and it's being released. Conversely, the absence of...

Ugh, I hate the taste that corn imparts on beer. Are you making coors light? I don't mean to hijack the thread, but it seems like you got a bunch of answers already. So, if you don't mind, what gives?

It's one of the best things you can purchase for your all-grain setup! Combined with a ball valve, you have an on/off switch for your sparging, and you can adjust it to the perfect amount of flow. Just be sure to keep your sparge water fully above your mash/lauter tun so that gravity can do...

I'm a java developer, and I was considering writing my own app for that purpose. I tried contacting whatever the brewing chemists' organization is called to get the data for the calculations, but they never responded. My motivation was because it doesn't seem that Promash is updated very...

The answer is simple - technology.

Yep, you'll have sour beer! Although it'll probably not be the "good" kind of sour.

I just downloaded the trial version and I was messing with it a bit. It's laid out well, and pretty easy to use. The one thing I noticed about it is that it seems to calculate OG a little bit lower than it should. For example, i put in 10 lbs of pale ale malt, and it thought that the...