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So can we take this thread into crush size? I'm sure there's some out there, but what do those who've been monitoring this thread crush to? AKA: How much flour is acceptable, how fine, etc. I did a search on this before but didn't come up with much.

Yeah. Maybe I'm trying too hard to minimize flour in my crush. Next time I'll definitely tighten up on that. Good thing there's a next time. Also, I did take a preboil, which is when I started to get concerned. I was at 1.036 and knew off the bat I was in trouble, so I took my five and a half...

Only once to add hot water to try and bring the temp up a bit around 40 minutes into the Mash. I have a digital thermometer with a wired probe so I can basically keep tabs on the temp throughout the hour. Is that three degree drop costing me 20 points or are we getting side tracked? (That's an...

I grind at home. I use a corona style mill and am constantly monitoring during my grind to balance on the line between too much flour and uncracked grains. Thank you for the help! We'll get to the bottom of this!:mug:

The 154° was after stabilization of grain temp, cooler temp, and water temp. I added 170 ° water to the cooler, which cooled down on contact to 160°, then stirred until 154.

I used 3.75 (12#*1.25qt/#) for mash Mashout with 1 gal First runnings with 3.0 gal Second runnings with 1.0 gal The mash absorbed .75gal, so I was left with 7 gallons, and ended up with a 5gal batch.

Okay, the final story from the day is this: Mashed 10# American 2 Row and 2# Crystal 20 @ 154 Degrees Lost 3 Degrees over the hour (I need a better cooler) Boiled an hour to get my 7 gal down to 5.5 gal for the hour boil Added 1oz chinook pellet (11%) at 60 Added 0.5oz chinook pellet...

I'm brewing an American all Chinook IPA right now, and FINALLY, a handfull of batches into AG - NAILED my mash at 154! It's been stable for 15 mins now, I'm in the clear! I'll post the recipe in a bit. So happy.

Irish: The Dubliners, The Irish Rovers, all the way to Flogging Molly and the Dropkick Murphys. It sets the mood for me. And since 3/5 times I'm trying some variation of a stout, it works out well.

In the interest of ecological sustainability, a few years back I switched to Ecover Dish 'soap' (it's not a 'soap', per se). A few months ago, getting deeper into brewing and beer appreciation, I was curious as to how much residue it left on the glasses. None. I can wash the glasses with...

UPDATE: I racked to secondary this morning, and am at almost exactly 1.010. Awesome! It's black as black can be, and I got about a 3.5% abv on it. Oh, and it tastes phenomenal! So on my first AG batch, here's the breakdown, highs and lows (some repetition from above): Biggest Error: too...

Welcome to the Rabbit Hole! Might as well get a mash tun now, it's gonna happen eventually...

+2:mug:

UPDATE: First: as a beer brewer, I'm totally aware of the import of SG readings. With mead, I just tend to be kinda, like I said, 'rustic', aka lazy. I'm a beekeeper and usually have tons of honey, so I guess it's like, "Hell, I'll just throw this in and see what happens cus it was basically...

I won't lie, my technique with mead is a little... rustic. For this batch, since there was some fermentation happening in the home-hived honey, I lightly boiled the must for around three minutes. I didn't want to overdo it, but wanted to stop anything un-wanted from joining the controlled...

Okay, I'm on my second batch of mead. I started out small, and did a 1/2 gallon ferment w Lavlin 1118. After a week, I had ZERO activity, so I added another packet (I know, two packets for .5 gallon! Crazy, right?). This barely did anything, so I messed with it. I racked it to another...

As per hopville.com, I was supposed to be around 1.045. At 1.036 I was at 60% efficiency. For a first batch, I'll take it, and happily drink beer. For my next batch, I am definitely going to tighten up on the process.

Well, it's in the carboy and just did a blazing fast 2 day ferment. A few mistakes, but none tragic. my mash temp was only 150. I added a few quarts of near boiling water, but i couldn't get it anywhere over 152, which then quickly stabilized back at 150. because of that, my mash was a...

I'm on batch 8 now, and it'll be my first all grain. I concocted a recipe on hopville.com for a very basic dry stout: 8# canadian 2 row 2# roasted barley 3oz fuggles 6.0 gallon batch @ 1.25qt/gal That's it. I wanted the most basic recipe to start. My brew day schedule is below. If any of you...

Wow... I have two glass carboys that I've been using and always had this tingly sensation when I moved them, especially when full. I wrote it off to being a noob and just being silly, but not any more. I've been thinking of getting a few buckets. Sounds like it might be time. Thank you, NJ.