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^^^This^^^ There is no reason anyone working at a HBS should have mixed them all together like that.

I can agree with this. I received a Gold for an Old English Pumpkin Cream Ale in 2014. It tasted like a standard brown ale until the spices went it. The spices are what we think of when we have pumpkin pie. :rockin:

I'll try the water idea and see how well that does. The failures have smelled and tasted great, just not getting cooked at the core. So my recipe and product is good, its just the cooking I'm struggling with. Thank you for the tip!

Thermometer has the oven as accurate within 2*F (Stove is less than 24 months old). So it isn't a heat issue. Recipe size is for a single loaf. Thank you though!

I've tried three times now and my bread doesn't cook all the way through. Any tips? I get a nice crunchy crust, but it is basically raw in the middle.

I believe it could. By having the valve on the output side, you are able to keep liquid in the pump head. Cavitation only takes a small amount of air to stop the flow. As someone else stated, a boiling liquid contains more vapor than room temp liquid. By slowing the flow on the exit side of the...

Are you planning on batch or fly sparging? I've thought about doing this, but have yet to try. I use rectangular coolers for mash tuns. I've done both types of sparging, as well as a recirculated mash and have had trouble with dough balls on occasion. Interested in seeing the different ways that...

Where inline is the ball valve? It should be after the pump. Try running it with the valve only part way open and see if it maintains the desired pressure. I added 2 ball valves to the output side of mine when I built a waterproof container. The first ball valve is used to bleed the air from...

I never implied that it could end up in beer. I specified that it is why such things do not survive in bread due to the heat of baking. The OP was talking about wild yeast captured for sour dough. I have no reason to say I was wrong, I brought up something pertinent to the OP's question about...

The OP was talking about using their sour dough bread starter to culture for beer. My point was that there are some yeast that could be in a sour dough starter that could be dangerous or even deadly.

Cryptococcus gattii. It was once thought to be a fungus, but it has been identified as an airborne yeast that has become virulent. Currently there are outbreaks in B.C., Canada, Washington and Oregon. Quoted from the CDC: http://www.cdc.gov/fungal/diseases/cryptococcosis-gattii/definition.html...

Unless you cold crashed your fermenter before transfer, there should be plenty of yeast still in suspension. The *only* times I add additional yeast/bacteria post fermentation is for sours that are being aged for a year or more and to bottling those same beers for carbonation.

Just an FYI, most strains of Lactobacillus will not actually ferment anything. They do not produce alcohol as a byproduct. Lactobacillus produces lactic acid and in *most* cases you will see less than a .002 drop in gravity. It, also, does not produce a kraussen. If you have a kraussen or have a...

Keg pipeline is capable of 60 gallons (12 kegs). Currently 8 have beer or cider in them. I rarely have less than 6 kegs ready to drink at any time.

I got my first pellicle... Here are the specifics. I brewed a kettle sour 50% Pilsner 50% White Wheat Mashed at 154*F for 60 minutes, sparged with 170*F sparge water and collected 8.5 gallons and boiled for 15 minutes to kill anything that might be in there. With a gravity of 1.032...

This is interesting... I may have to try this soon and see if it makes much difference on my bottles. :mug:

If you are set on cold crashing, get a plastic toy bucket at one of the big box stores (usually about $8), put your active beer (2nd brew) into it, fill to 3/4 fermenter lever with cool water and swap 1 or 2 1-liter bottles of frozen water into it ever 12 hours. This will keep it cooled while...

Welcome to the hobby and to HBT

^^This^^ http://www.rackers.org/calcs.shtml Your 10 gallon cooler should be able to handle that, but just barely. I would mash a little thicker than normal and sparge with a little more water to make the pre-boil volume.

That shouldn't be an issue. I would pull it from the fridge when I started heating my strike water, decant any spent wort and feed it about 250ml of fresh wort to ensure that it is ready for your brew.