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Something else I just thought of is if I leave out the darker malts till the end of the mash along with the salts it raises the PH a bit. So this works for my Czech Amber I want to brew next. 3 gal BIAB with 5 gal RO mash water, 90 min boil Red X 68% Pilsner 27% Caramunich III 5% If I leave...

Is it OK to keep out the brewing salts from the mash to boost the PH a bit and add them latter in the boil? I've been messing with Best Red X malt and RO water recipes and the predicted mash PH with 70-100% Red X is giving me a PH of 5.2-5.3. I'd like to raise that up more into the 5.4-5.5...

According to Wyeast, yeast is 5-10 microns in size so I suspect your removed most of them.

Yes, I've read there's a difference between nominal and absolute filters. I may end up with a 1 micron absolute washable filter if I find filtering not too much of a pain.

Good info, thanks.

How could that be if yeast are 5-10 micron in size?

Will do. My gout isn't too bad yet, kind of a stabbing pain in my big toe and foot that comes and goes quickly. Just slows me down a bit.

Cool, thanks, I'll keep that in mind. I'm going to pick up a 5 micron locally to see how well it works. I have read in another forum where some guy uses a 1 micron with gravity but I'm too chicken to go that low until I see for myself how well it works with a 5. I've also read on the Wyeast site...

Yes, I've cut down quite a bit but I also heard brewers yeast is not the best thing either.

I've done lots of mash hopping and you do get flavor and aroma but I found the strength of it a little inconsistent so I'm back to late boil additions.

So I've been looking into filtering my lagers from my 3 gal Speidel fermenter to my 2.5 gal kegs. I'm thinking of going the whole house canister route rather than the plate type filter and also thinking gravity verses pushing Co2 between two kegs. My lagers are already pretty dang clear since I...

Lately I've been researching this and I'm going to try targeting a higher mash PH and adjust down in the kettle and see if it makes any difference.

I like the 3.2 gal Speidel. http://www.morebeer.com/products/speidel-plastic-storage-tank-12l-32-gal.html

I don't do starters, I find repitching slurry easier for me but if your doing starters wouldn't it be better to pitch it to your wort while its active at high krausen instead of cold crashing letting the yeast go dormant and decanting?

Looks good. My Ofest is usually 50/50 Pils/dark Munich and just a touch of caramunich to get that nice amber orange color. I also like a small flavor hop addition around 15 min to balance out the malt.

If your going to keg it's easier to just lager in the keg. Do your D rest, cold crash to lager temp for a few days then rack to your keg.

Yeah, way too much crystal for my taste.

Sounds good to me

Lol, I can relate, I took me awhile to except the fact of a bit lower efficiency but for me brewing 2.5-3 gal batches it probably only a hand full of grain difference.

Same here, my efficiency is much more consistent without but I think many home brewers don't take this into account.