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Batch sparge with a little more than 3 gallons to bring the total up to the minimum boil volume. We're using a cooler with a one of those wire fabric tubes attached to the spout at the bottom with another tube to direct where it'll go. The only way we can control the output is by raising the...

Ahh I see. And for the overall process, we'll be more meticulous about it next time. :mug:

Ya I read the stickies before I posted this and it answered most of my questions. By mashing out I mean draining the wort from the cooler before rinsing (if I used the term correctly haha). Thanks for the help guys

Ya I've been reading a lot on just the mash process since we brewed. We had a few mistakes here and there like the temps were a couple degrees higher than the target for mashing and rinsing. For mashing, I stirred it around for 5-10 minutes and got it to the target, but rinsing was at 171...

In this case we used 1 qt/lb then brought it up to min required boil volume. I was really surprised by the 46.3% tho cause doing it this way seems to be the norm. But say I had all the time in the world and didn't care about spending the extra cheese to do a 6 hour boil, would a super long boil...

Using .75, you don't have a problem with the water level being below the height of the grain bed?

Hello! I'm new to this forum but not entirely new to brewing. Me and my buddies have done a couple simple all grain batches already and they came out great. Last week we did an all grain chocolate oatmeal stout with high ABV as one of the main goals, so we used 28lbs of grain. We got this from...