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147-148 for 90 mins will work well. for the step mash I'd suggest 122/145/155/170. 140 is likely too low for a saccharification rest. 155-158 will give you the additional bump you're looking for. I've done the protein rest at 122 for half a dozen batches and have not noticed any foam or...

I humbly disagree. I'm pretty certain the type of mill used will have an impact on the crush of any given gap size. My buddy has a 3 roller mill which does a super fine crush at .040, while my BarleyCrusher mill at .040 is way too coarse.

so i ran some math (yay for math! ugh): 11.6 lb * 38 ppg max extract (est) = 441 potential extract points you used 4.25 gal of mash water (3.75 + 2 quarts), 4 gallons of initial sparge water, plus 1.5 additional gallons for a total of 9.75 gallons. Agree with Darrymore...what was your...

The g2 bru gear kettles changed the bottom design...

Thanks Martin! I did go back and review the instructions from danam and John Blichmann and it seems their reasoning is to create buffering power to keep pH in line. I would assume if I'm using Brun'Water and it says I'm ok with less, then I'm ok with less!!?

Diatase had the betas in it?

Does anyone have experience with white labs' opti-mash alpha amylase? Just saw it at my lhbs and wondered if it would work well for my gluten free beers. I use millet, buckwheat, and rice for all grain mashes. I've used the BSG amylase product before with decent results after a gelatinizaion...

I really love this beer, it is one of my favorites. I'd be interested in knowing the hops used, I've seen in one beer review from the U.K. That it supposedly uses "3 hops from 3 continents"

I've heard there are mobile bottling lines too, so you can hire the truck to come by and bottle for you

I'd guess if you had a few people assisting, it could be ~ 15-20s per bottle give or take.

My understanding is seventh gen dish powder has the cheating agent in it that makes this work in hard water. But this experiment seems to indicate it doesn't work so well in hard water as standard pbw

I might be interested in a 7.5 gallon one :)

Is this commercial bulk pack the same as oxiclean free? OxiClean CDC 33200-84012 Stain Remover, Unscented, 30 lb. (Pack of 30) https://www.amazon.com/dp/B00D600W4K/?tag=skimlinks_replacement-20 Here's a link to oxiclean free retail: OxiClean Versatile Stain Remover Free, 3 Lbs...

A solution would be to build the conical units with 1.5" triclover ferrules welded for trub port (vertically mounted at the bottom of the cone), drain/sample port (1/2 to 2/3 up the cone), and thermowell. Then folks can attach whatever racking arms, valves, fittings, etc they want...

Well i finally got an old iphone out and set up for logging. My dates on the chart look crazy though...wonder what the issue is?

Hey HBT-land! I have been brewing on a 5 gallon BrewEasy system for not quite a year now, and due to the "uniqueness" of mashing with the entire liquor volume, I've started paying attention to water chemistry more than ever. I've really delved into it, buying and reading (most of) Palmer...

Just got mine today and threw it in my almost-done saison. In the last 6 hours it has fluctuated about 2F and .003 SG (1.009-1.012). I attempted to calibrate it in tap water with my hydrometer and thermapen but it was only a half degree off in temp and about .001 off in SG so i didnt mess with...

Not an expert, but have a little experience of my own... Mcknuckle has good advice there. As a general rule with a room temp sample, ph can be anywhere from 5.2 all the way up to 5.8 and youll get good results. The 5.2-5.4 numbers people throw around are generally at mash temps, while the range...

First of all, congrats on moving to AG brewing! Its awesome and fun and such. Overall not a bad recipe, what follows are mostly my opinion :) I like the munich addition. Should add some complexity in the absence of crystal malts. The 2.5lb of roast malt seems a bit high (1.5 choc + 1...

Local roast from Cortez in Tempe. Also, go Cards!