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They keep a wide gap to A) Prevent people from getting stuck mashes, B) Sell more grain and C) Sell more grain. You should invest in purchasing your own mill and getting it dialed in. At my LHBS I get 70% efficiency from their crush. I bought my own mill and dialed in the crush, condition...

Just as an FYI -- the optimal yeast temps are the "optimal yeast temps". There isn't a direct relationship between OG and optimal ferm temp. That is to say, as you increase gravity the optimal temp for the yeast does not increase. Fortunately, you used a Weiss yeast which are some what...

No worries on the yeast energizer. In fact, your beer will probably be better for it.

GENIUS! I will be trying this next brew day. I generally keg so this will give me an extra six pack or so to bottle each brew session. Very cool idea. I always think about when I'm brewing but never 'plan' for it, so when I get to the transfer to fermenter and pitch stage I am usually pretty...

I guess I should have been more specific, "constantly introducing oxygen throughout the lag/growth phase."

1. Airlocks can show activity with changes in barometric pressure, temperature fluctuation, etc. 2. No, I don't think so. Stir plate is constantly introducing oxygen and knocking co2 out of solution and maximizing yeast contact with the wort. You are not going to achieve this with...

I bought one of those stir starters for $40, online. Sure, I could have built one from magnets and a project box, etc., but at the time I had some other DIY brew projects going on and was struggling and getting frustrated that things weren't working as I expected so, to spend 0 hours working on...

Sacks of grain 1lb of all purpose bittering hops (magnum, warrior, etc)

Well the optimum fermentation temp for this yeast is 66-71. So, you were 11 below the optimal temp. But it attenuated down all the way, so no stalling etc. Fermenting too cool is better than too warm. At 3 weeks, you should be able to taste and tell if there is anything harsh going on in...

What are you using to contain the water bath? I used to use a rope handle bucket and experience big swings like that. Then I started using an igloo cube cooler and now I am able to keep my temps in a much tighter range.

Just a question on the science of this. Assuming you mash around 150, runoff, then sparge at 168, then combine the two and they are greater than 160* when combined -- is this adequate to pasteurize?

This can also happen when you use a kit and they provide 5oz of priming sugar for 5 gal of beer, and after brewhouse losses you have 4.5 or 5 gal of beer getting bottled and mixed with 5oz of priming sugar. I already think 5oz of priming sugar is a bit much for 5gal of most beers.

*dupe

Fortunate for you, Hefe's are best when they are fresh. If its been 10 days you are probably at Final Gravity (FG). I would take a hydro sample to make sure its close to your expected FG and bottle it, I wouldn't even worry about doing a secondary fermentation. Even though your airlock is...

I doubt it is your cleaning/sanitizing water. One thing I would recommend is seeking out a BJCP certified beer judge and getting him/her to taste or beer and give you some feedback on what the off-flavor is. This is how I figured out an issue I had with my beer. I had all these anecdotal...

Just a thought, as I am guess as many are on the issue. I doubt it is your cleaning/sanitizing water. Maybe try a small extract batch to see if the taste persists. That will at least help narrow down the problem and rule out grain/husk astringency issues that can come from mash and sparge...

I don't do this, but it sounds like you are more or less step mashing. If I were you I would do some research on step mashes. I think they typically start around 110* and there are different temperatures that you do "rests". Although, with the modified malts we use today, step mashes are not...

Taste? smell?

I just wanted to update this thread. While both batches of this dunkelweizen were very good and I was pleased with how they turned out. I have to say that the fresh 2 week old dunkelweizen is my preference. I found it to be more of what I expect in a dunkelweizen. The batch that aged out...

Don't get too down on yourself. Let the beer carbonate and drink at proper temp before you get too depressed.