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Was coming here to ask if anyone else is doing something similar to confirm some of the results from Bru's tests. Like what someone said, it has changed some, but moreso it has instilled some confidence in certain aspects of the process. Brewing has so many variables. Its not something...

@ Good People Brewing Co drinking El Gordo (RIS @ 13.9%) right now in Birmingham, AL. I work within walking distance, so nothing special for me. As far as soon to be visiting....I need a trip to Asheville, NC soon. Wicked Weed is calling.

Id say 5.7 was a little high, but not so much as to cause astringency problems. Those usually start around 6.0 from what I understand. Shoot for lower next time to see if that makes a difference. But, with you saying it's fine now, astringent flavors dont fade. So it was probably something...

Mash pH is a likely culprit of astringency. Try some distilled or RO water next time with some basic mineral additions. Look for the water primer on here and try that. I agree on it being easier. I spent so much time/money/effort on a 3 vessel system and wasnt getting the beer I wanted (so...

Nope.

I was wondering about the pH's also. I thought theres no way those are correct. Then it hit me that it was post fermentation pH and not mash pH. If you read in the beginning they do however recommended shooting for a mash pH of 5.2, so maybe they do that for all.

Nice to have a couple people with real world experience. My mash tun isn't direct fired. Im BIAB, but still wanted the highest temp rating possible within that category. I ended up with 3/4 inch aeroflex. He had armaflex and they felt the same.

From what I can tell, Neoprene and EPDM have about the same k-factor. However, EPDM has a higher max temp (180 vs 220+ ) and is cheaper. Plus neoprene is incredibly soft.

The majority of people here seem to use the Reflectix wrap for their mash tun insulation (me included). Since we are only trying to keep a liquid at ~155 degrees for 60 minutes or so, a few wraps with that stuff seems to do the job with just a couple degrees of drop. So, if this works for you...

What kind of insulation is that? Looks sleek. Im looking to update my Reflectix on my mash tun. Looking into a Nitrile type material.

Thanks Yooper! I redid BrunWater to... 1.75 grams Calcium Chloride 1.05 grams Baking Soda This gave me..... Calcium - 47.7 ppm Magnesium - 0.0 ppm Sodium - 21.7 ppm Sulfate - 0.0 ppm Chloride - 84.4 ppm Bicarb - 57.6 ppm SO4/Cl ratio - 0.0 Mash pH = 5.53

Redoing some numbers.... Gypsum - 0.7 grams Calc Cl - 0.81 grams Epson Salt - 0.28 grams Canning Salt - 0.25 Pickling Lime - 0.53 This gives me.... Calcium - 56 ppm Magnesium - 2 Sodium - 7 Sulfate - 38 Chloride - 50 Bicarbonate - 65 (a portion is neutralized in mash, so this #...

Thats one thing that had me worried. I guess I rationalized it by looking at Palmers number: 0-50 ppm for pale, base-malt only beers 50-150 ppm for amber colored, toasted malt beers 150-250 ppm for dark, roasted malt beers ...and BrunWaters 0-150ppm range. With me using distilled...

The recipe is based on Yoopers Oatmeal Stout and its 100% Distilled Water. Mash 156 deg F. 2.25 gallon batch/Brew-in-a-Bag/3.5 gallon Mash 2.850 lb Marris Otter 61.16 0.450 lb Flaked Oats 9.66 0.230 lb Flaked Barley 4.94 0.230 lb Crystal 80 4.94 0.340 lb Victory 7.30 0.28 lb...

There was about a 8% difference in the original efficiency vs my efficiency. I converted by volume first (From 6.0 to 2.25), then I adjusted that to my efficiency (70 vs 78%). There are two ways to go about that. 1. Adjust all malts so they end up being the same percentages as the...

I'm scaling down 5-6 gallon batches to 2.25 gallons. It seems as though the specialty grains are lacking in the conversion. The final product is lacking in taste. I'm hitting the OG. Should I be scaling up the c80, chocolate, and BP? This is a moose drool clone. Original Recipe (6.0 gal)...

So, I think Ill go with the original brown ale. Its a version of the Moose Drool Clone. I'm going with the WLP007 which looks to be a more attenuative version of 002. Flocs very well, little esters, quick, and similar to 002. Ill use the quick yeast vitality starter mentioned above using 2...

Interesting. Ive read Brulosophy a good bit but never came across that article. Thanks.

Which yeast are you using?

Yes,I would be kegging. In looking around, it seems I would be pushing it with an og of 1.05-1.055. I guess I could do a mild towards the high end (1.038, maybe 1.04). Ill probably take Orfys and scale it up. I was wanting to avoid notty and s05 bc it always seemed I would get fruity esters...