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It is my understanding that both dextrin malt and dextrins are a bit of a "gray" area, sort of halfway between basemalts and crystal malts. Whether that means they're both or they're neither I couldn't tell you. Technically dextrin malt is a crystal malt, but one that contains dextrins rather...

Thank you, @IslandLizard, that does help. Now if only everyone could agree on safe limits: one reference claims that 4L/kg is the maximum ratio you should use, another puts it at 8L/kg. I suppose I'll have to experiment and see how far I can take it. Tnx!

Obviously the water to grist ratio is going to be a tradeoff between extraction efficiency and tannin extraction. Less water = less efficiency = less tannins. So yeah, sparging does seem to be the best bet.

Steeping at 65C. But I would like to avoid sparging and keep things as simple as possible. I'm actually trying to make partial mash beer kits for novice brewers, and simplicity is key there. :-)

Because many home brewers in this area (including yours truly) brew with borehole water from a dolomite layer which is so hard it can be described as liquid pebbles and has a high pH as well, I have tried to observe the recommendation of not using more than 2 quarts of water (2L) per pound of...

Interesting - I'm looking into that myself right now. I started with Palmer's extraction efficiency table, but that one is based on steeping 120 gr. of crushed specialty grains in 1 liter of water, which is a higher water-to-grist ratio than I'm comfortable with, having had bad experiences with...

I'm going to do a few small scale test batches this afternoon using different types of malt. I'll post the results here.

This sounds a lot like a fermenter I know. Here is the manual for a starter brewery set that uses what I believe to be the same thing; the manual includes detailed instructions on how to mount and use it.

I used 100 grams of dextrin malt and 400 grams of light crystal malt (10-15 Lovibond). I believe my crush is good; I'm always hitting my OG when mashing. The grains were not tightly packed in the grain bag; there was plenty of space in the grist for water to circulate through. I swirled and...

After having had several bad results (strong tannin flavors and harsh bitterness) with steeping grains in our local tap water, I've tried to steep in wort instead. While I'm now not getting any tannin flavors and nasty bitter notes anymore, I'm also not getting a decent extraction efficiency...

There is a number of dried yeast brands on the market. The biggest ones are of course Fermentis and Lallemand/Danstar. Then there are the smaller ones: Mangrove Jack's, Brewferm, Coopers, Muntons, Mauribrew and probably a few more. Now those "small guys" don't produce their own dry yeast but...

I use a hydrometer and thermometer combo. I wear varifocals which makes a refractometer almost impossible to read for me. :) Also, I find a hydrometer generally to be more accurate and reliable, but that's just me.

My mistake. Being metric, I messed up the conversion from Celsius to Farenheit. I mashed at 67C which is 152.6F. My bad!

A fellow home brewer (bless his soul) gave me a bottle of first-generation WLP540 sludge, which I used to brew a dubbel. I mashed at about 67C (172F) for a balance between body and fermentability. I pitched about 2 cups of sludge about 3 weeks old (kept at 2-4 degrees C / 35-40F). I splashed the...

I wanted to help, too, if only by adding the BJCP2015 to the database, but I'm not even getting a response. So yes, BT seems to be somewhat dead in the water. I agree with your other comments. Tnx!

Yes, I am sure. E.g. Pilsener malt is 3.3EBC / 1.7 SRM and since Bru'n Water uses EBC or Lovibond for grain colour, I've entered set Bru'n Water to use EBC and entered 3.3 for this grain.

..and... Indeed I did. Thank you for pointing me in the right direction! For some reason I had the idea that more minerals means more alkalinity which means less drop in pH when you mash in. Not sure how I ended up being this confused, but there you go. Thanks for pointing me into the right...

Bingo! That's what I did wrong. I never noticed that. Thank you, sir! However, this still leaves me with the question of why the color calculation appears to be off in comparison with other calculators, and whymineral additions lower the calculated mash pH. Without any added minerals (i.e...

I'm wanting to brew a Belgian dubbel using the water profile for Antwerp embedded in Bru'n water. I have entered the details for my local water from the lab's water report: Calcium as Ca+ 23.25 Magnesium as Mg+ 8.75 Sodium as Na+ 17.70 Sulphate as SO42- 18.25 Chloride as Cl- 26.2 Total...

Yes. But given the fact that Brewtarget does not account for differences in wort fermentability due to mash temperature variations, and Qbrew simply puts the FG at 1/4 of the OG no matter what you do, I'm not too worried about that. :)