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Just an aside in case you may not know: Victory malt is not a crystal malt. It has more in common with a very dark Munich and as it has never been stewed in the husk, the starches have not been converted to sugars. While steeping it will provide some flavor and color as you have experienced...

Wrap it with a wet towel (spray it down with more water periodically) and use the fan. The evaporation of the water will provide a lot of cooling.

First, I apologies for any repeats as there are a lot of replies with a lot of great info that I am too lazy to review prior to posting :). I started brewing a couple years ago so just recently went through the accelerated learning period you are experiencing. My thoughts on how to keep...

Based on some calculators that is about 56L - so more medium. Also, it looks like the Carabohemian (Weyerman caramel malt) is about 70L so you should be on target for the toffee flavor. 7% crystal should be good if you want some sweetness. As far as yeast - both dry and liquid can make great...

^ this pretty much says it all - you have created an Octoberfest recipe and one that may be on the very sweet side. English Bitter recipes tend to be quite simple, for example Fuller's ESB and London Pride, are just 95% English pale ale malt and 5% 75L English Crystal, with just a hint of dark...

Just found this article which explains the relationship well. Nothing better than learning something new. https://beerandwinejournal.com/estimating-ee-gravity/ Here is the chart from the article that plots efficiency against grain-weight/pre-boil volume. Highly correlated.

Agree, I didn't want to get into all the subtleties. Do brewers change their efficiency targets when brewing higher gravity beers, or do they change their boil rates to rinse the grains better - never really thought about it. Without changing boil rates, no/low sparge processes will...

I would expect if you ran a regression against the two data points you would find zero to low correlation. Here is why... Efficiency tells you how much of the available sugars in the grains you collected or will collect Efficiency is a factor, along with the OG, that goes into the beer plan -...

Do you have the ability to maintain fermentation in the 50-55 degree range? If not, a California Common is a great first style to try. If you can maintain lager temperatures, then just choose your favorite style, lager recipes tend to not be very complicated. If you like malt forward beers...

Weigh it with a postal scale. Just calculate the weight of the beer you are packaging (8.34*FG*Gallons), tare the scale, and fill it up through the out dip tube. This is what I do to pressure transfer my beer, minimize oxygen exposure, and eliminate any chance of nasties getting in.

Regarding glass carboys and hauling them around, there are much lighter, safer, and easier to clean options available today that you may want to check into for next time. Some examples below... Fermonster Big Mouth Bubbler Speidel They are about $30-50 for a 7 gallon. I know free is better...

If the yeast was healthy (handled properly, good date) you should be ok without a starter. Give it more time - 11 hours is not very long.

Names that tell you nothing about what style of beer is in the can. Reading the fine print is not optional. Probably gonna get in trouble for these examples as the beers are revered... Dark Lord Pliny the Elder Heady Topper and my favorite...Arctic Panzer Wolf

Recipe plan looks good. Czech Pils are may favorite beers. My only thoughts... Do a single infusion around 152 for 60 mins. Adding 2% Melanoidin malt may provide a little decoction flavor (it's like a very very dark Munich malt (28L) Still confused about the qts next to the rest temperatures...

Welcome to all grain brewing. Based on your questions, I am guessing that you may be biting off more than you can chew. You may want to get a little more experience under your belt with single infusion mashes rather than doing a rather complicated decoction mash - especially a double or triple...

Mash thickness is simply the ratio of volume of mash water / weight of grains. Units are qts/lb or l/kg. Typical mash thickness range from as low as 1 qt/lb (very thick) to 2 (thin). 1.25 - 1.75 are probably most typical for single infusion. I would guess that most BIAB processes result in...

Fermentability studies on the impact of temperature typically keep the mash time constant to isolate the temperature test variable. From the studies I have read, that time is typically 60 mins. That being said, most of the advice provided on mash temp and fermentability is usually provided...

Agree, I look forward every week to their next exbeeriment. There are so many brewing beliefs that have never been proven scientifically to really make a difference, and inquiring minds want to know rather than just following gospel. Brulospohy has done the work for us. Kudos to them. In my...

80 is warm to pitch, but it shouldn't kill the yeast. At that temperature, it would probably just start faster (while maybe producing some off flavors). What temperature did you ferment it at? 1968 finishes quickly in the 65-72 degree range. I brewed a London Pride clone with 1968 at 67...

Yes. Is 160 after dough-in, or is the your strike water temperature? It is surprising that you are getting highly fermentable wort if your mash temp is starting off at 160. You are doing the opposite of a Hochkurz step mash. See links below for analysis and data points...