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Yes I do sparge. Generally I mash in with 6.5 gallons and sparge with 2 gallons. I’ve thought about retooling these numbers but I have been getting the consistent 1.050 OG with this approach. I was thinking my volumes may be on the high end, I used to err towards slightly higher wort production...

In the cooler setup I typically did single infusion with mashout except for one time I did a double decoction which turned out to be the best hefeweizen I have yet brewed. In the Robobrew I did single infusions at 150 for the first 2 batches and the last one I did a hochkurz step mash 145 for...

Not scientifically, but yeah I did. In my old cooler setup I was using 11lbs of grain getting an OG of 1.055 or thereabouts. With the robobrew, I typically hit an OG of 1.050-1.054 with 12lbs of grain, so I adjusted my recipe up to 12lbs of grain but got OGs of 1.040-1.044 for the Hefeweizen

So is the key to use less or no rice hulls?

I was thinking crush could be a culprit since the last attempt was before I got my 2 roller mill and didn’t feel like hand cranking my corona mill. Of the 3 batches, 2 were crushed by the shop once by corona. I could try double crushing the wheat perhaps so as not to fiddle with my mill gap...

I’ve mentioned this in a few other posts but since getting my robobrew/brewzilla several years ago I have not had success brewing a Hefeweizen on the system. I’ve tried 3 times and always ended up with horrible efficiency and just underwhelming thin results. Contrast this with my old cooler...

I had an off efficiency day recently on my Brewzilla as well but I think I’ve isolated the culprit. How was the crush on your wheat malt? I wonder if part of your issue is there. I’ve never had good luck with wheat beers on the Brewzilla, every time I’ve tried I’ve gotten very poor efficiency...

It’s a worthwhile project! I think beer engines look really cool too, so great functional/decorative feature to a home bar. I wish I was handier and could’ve made something that looked a bit nicer but it works for what it is. I was scrolling through my old pictures and I found the picture I...

I had thought about trying that a long time ago but never summed up the courage! Curious to see how it turns out. Is the sterilite food safe?

Vienna lager definitely sounds like a good idea heading into summer - if you go 100% Vienna malt it’ll come out nice and toasty/malty without being over the top. Still a quencher for the summer heat. @jdauria I didn’t realize white labs released anything besides wlp001 in dry form, pretty...

It’s a pin cask - picked up from G4 kegs for close to $100 shipped years ago. I’m fairly certain it’s an insignia 4.4 cubic foot mini fridge. I had to cut the door molding down inside so the cask fits in upright, but it fits perfectly. I use a cask widge which is essentially a tap hammered into...

I brewed a helles that was 85% barke pils, 15% barke Vienna, then used that slurry in a rye lager 80% barke pils 20% weyermann rye malt. I did a hochkurz step mash I think 145 for 30(or 45? Need to check my notes) and 158 for 30. Slurry from the rye went into a schwarzbier

Here’s my setup. Has a mini fridge inside that holds the cask. It was my Covid project and as you can see I am not handy…but it works!

I haven’t brewed a bock with harvest, though I’m currently on a third generation pitch with the omega equivalent which they call their Bayern lager strain - both are purported to be from Augustiner. The first 2 beers I brewed with the strain got 77 and 78% attenuation so I think you’d be fine if...

Drawing off whatever you want then using the beer engine isn’t a terrible way to go - could be cool to compare a regularly carbonated version to its beer engine equivalent. BUT I suggest if you do draw from a pitcher or what have you through your beer engine you should pour it rough to remove...

Not officially “polypin” but searched for 1 gallon water bladder or water cube so you can see options there with different openings/spigots

I ordered 1 gallon polypins on Amazon years back

Rye lager just tapped this weekend. About 80% barke pils 20% weyermann rye malt

We’re up visiting the family in the Buffalo NY area. Fingers crossed that the clouds clear up since we’re in the path of totality. Local brewery has a special black IPA they brewed for the eclipse that we were able to snag a couple 6 packs of.

I really hope not! It doesn’t look or feel like a scoby from the couple times I tried making kombucha a few years back. It was like solid and didn’t break apart when I put it under the tap while washing my gear.