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^Why did you select these grains to steep? Below is some information on steeping grains and grains that need to be mashed. Pilsner malt is the lightest colored base malt and must be mashed to extract any fermentable sugars as well as malt flavor. Steeping it will add no flavor and could...

So I think what your saying (please bear with me as my understanding of PH and buffering was learned during AP chemistry 30 years ago) is that the buffering capacity of the base malts mitigates the differences in base malt DiPHs, and given the lack of data and variability in DiPH of specific...

Silver_Is_Money: First, thanks for pulling together such a great tool. Regarding this change: " Version 10.1 greatly simplified grist component selection via eliminating all of the various Malted and Unmalted Barley Grain categories and simply lumping all of these together under a single...

30 batches with the same stopper - never a fruit fly in the starter and never an infection. They rinse and dry very well. After each use I rinse it out and let it soak in Oxyclean for an hour. It has discolored but that is no big deal. I suppose you could even pour boiling water over it too...

^This made it seem like the hops schedule included 1 oz of Idaho 7 @ 45 mins. I looked up Idaho 7 and it has an AA% between 13 and 15% which would provide a very large amount bitterness. I just wanted to illustrate the point that along with all the other early hop additions, the hop recipe...

I may be crazy, or I don't understand the Brewer's Friend calculator, but something doesn't add up. If you end up with 3.75 gallons post boil and the total number of points in kettle are 205 @ 70% efficiency (181+12+12) then the expected OG in the kettle, post boil, should be ~ 205/3.75 = 1.055...

Just adding a few more thoughts. I put your recipe into my program assuming a 3.25 gallon batch, which has been accurate over 40 all grain batches, a number of red flags emerge. First, the recipe percentages will make a tasty beer. Beyond that please note... To obtain your 1.063 OG you will...

For the most part, substituting equivalent weights of the same type grains (base, kilned, roasted, crystal, adjuncts) with similar lovibond will yield the same amount of potential sugars. Your process will have the biggest impact on whether you hit the target OG as every recipe has an expected...

Foam stoppers work great too for allowing oxygen into the starter. I have reused the same one at least 30 times - no bugs, no infections. Just rinse with Starsan before using, then when fermentation is over just stick it in the refrigerator to cold crash before decanting most of the oxidized wort.

If the objective is to prove the yeast is only alive and to reduce lag time then go for it. If the goal is to also build cells to meet the pitching rate target, then less than 1 liter is not good practice - at least according to the article.

Per Jamil Zainascheff starter article (https://www.homebrewersassociation.org/attachments/0000/1235/MAzym07_YeastStarter.pdf): "Q: CAN TOO SMALL OR TOO LARGE A STARTER CAN BE BAD FOR THE YEAST? Parker says putting a fresh vial of yeast into 500 milliliters of wort and letting such a small...

Not taking sides on this discussion but very much enjoy statistics. While I have two graduate level business stats classes under my belt, it has been 25 years so if what is written below is totally wrong - please be gentle ;). One observation about the Brulosophy approach is that they tend to...

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Just building on this observation... Dry malt extract delivers approx 44 ppg where as Liquid malt extract delivers approx 36 ppg - the potential is way off. If you used dry and did not lose any wort during transfer you would have ended up with an OG of 61 (334/5.5), which is spot on to the...

^Yes, assuming your measurements of gravity and volume are correct, there are only two factors that impact gravity - amount of sugar that enters the boil kettle and the amount of water left in the kettle after boiling. Your beer plan can go wrong in many places... Grain bill & pounds not...

^Assuming you have mashtun dead space - this is probably due to spreading the mashtun deadspace loss over more wort. Grain absorption stays the same, its just that you do not leave as much wort behind relative to wort in the mashtun. ^The only way to know for sure what happened is to determine...

Some recipes may call for acidulated malt (sauermalz) to impart a twang (flavor) such as to replicate the flavor profile of Guinness which has some spoiled beer added to it. What are you brewing, what is the recipe? Typically, acid malt is used to lower PH during the mash as Vikeman pointed...

Many have attached the 5mm to 1/4" barb with good success. A swaging tool helps with the process after warming the tube in boiling water. Picture below. It may be difficult to impossible to remove just the barb from a regulator shutoff. I have two Taprites and have been unable to do so. If...

^While 1968 is a great flocculator, there should still be ample yeast in suspension to bottle condition your beer - so no worries.

For a German Pils the recipe is not exactly...mainstream :) . Crystal malt, brewing sugar, Goldings hops, and Wheat malt are unusual for a German Pils. The brewing sugar is not Reinheitsgebot. Recipe is kind of a hybrid German Lager-English Ale. That said, if this recipe is in fact what...