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So after I went down rabbit hole on my Hefeweizen recipe and realizing that ph has so many different effects and needs and should be at different ph at various stages of the process. -What do you guys shoot for for ph during various rests of the mash. -What ph is best during the sach period...

I’m so glad u put this info in. Cause I have that exact mill. So I will adjust down to the .0325 and be done with it. And just build from there and not mess with the mill anymore. Yes I agree with all you say for sure. It’s not “dead space” it’s “recoverable dead space” so BeerSmith3 counts it...

The reason I didn't mention this part is because i have a really good control on this because there is so much data out there about to do the process. Im more concerned with the amount of volume that i have underneath my basket. @micraftbeer This is great data and I really appreciate you...

I have not. But I’m adding it to my beer to try

Hey guys. Touching back on this subject. @royalgallon mentions adding after fermentation. I recently changed my setup with a steam condenser and over shot volume by 2Gallons on my new NEIPA. So after reading this post. I was thinking... could I boil lactose and add it to the fermenter with some...

Whoahhhh rough day!!! U should have let it ferment and could have been a breakfast beer. Hahahah Some days are better then others. my last brew day started at 4am didn’t mash in till 839 because I had to rebuild my grain mill and do all kinds of work on it to get it to crush. Then I serious...

Perfect!! You guys are amazing. I can’t wait to get to brew day. What’s your favorite yeast. I have used the yeast in a purple packet (vague I know) and then I used wlp-300 a bunch. But this time looks like I’ll have to wyeast-3068 because that’s what the local has in stock and I don’t need to...

I had read this as well. But I wasn’t going to get to crazy. But something worth doing is required to be done right!! Sooooo I tweaked the water profile based on @dmtaylor, removed the 122° protein step, added 10min rest to 111° before 15min rise to 154° and my mash ph is at 5.61 without any...

I have given this so much thought and I would really love some input on it!! My train of thought was that if I had to have that much water below the mash basket, it would be recoverable of course but need to be added to get the grist ratio correct (which i have bumped from 1.28 to 1.5. What I...

Just to touch on one thing of your wiring. If I see it right your pumps are both pulling power off of the same buss bar in your panel... its almost not even worth mentioning in this small scale but its best practice to balance your loads across both sides of your incoming 220 both going back to...

I just realized I never added the water profile I picked. This is one I have used in the past. So it could use some tweaking I think!

I always tell my wife. “I would agree with you. But then we would both be wrong” It was actually 12-31-17. But I did have my name changed yesterday. So maybe that’s why. This forum is amazing!!!! Thanks again!!

hmm maybe I hard read to much to fast. I thought that step helped with head retention hahahahah. thanks for the advice on that one!!! That was my mistake, should have changed to keg. I have never bottled... so hats off to you!!!! Thanks!!!

You guys all seem to have a ton of experience and I don’t mean to bring up the entire thread again. But I just posted about my recipe after reading a good majority of this one. Would love to hear some of your input!!!! https://www.homebrewtalk.com/threads/first-real-try-at-hefeweizen.687511/

Hey guys Been brewing Hef's for a few years now, but never really really gave it a real go. Mainly because I haven't really taken the time to really learn what I needed to learn about brewing, and spent all my time and research building the best system that I could so that when I finally got...

sorry to bring up an older then dirt post. but my system allows me to control my mash out process really tightly as far as temps go by Driving a pid with another pid... I recently was wondering how hot I could get the wort flowing through the rims tube and dumping back on top of the grain bed to...

Ok looking for some tips on my process. Please read all.... -What I have been doing as of lately is heat all my strike water to about 180°, then transfer amount needed for a sparge over to the conical the beer will be fermented in. Then when it’s time to sparge I just transfer back with the...

I have scoured the internet searching for the “math” to figure out what my GPM rate would be for 50°F injection water! Any tips!!????

I had been thinking of this option as well. I can save a few bucks buying a solid kettle and welding a flas bottom into the bottom. The reason I was thinking doing this style setup was I could pull basket out and fly sparge while it hangs over kettle. Have u tried this Also when your...