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The mixing should have no effect on whether you get a stuck sparge unless it is further grinding up the husks somehow. Stir until you have no dough balls. Using a paint mixer is like using a chainsaw to cut down a flower to put in a vase.

As the panic increases.... I haven't run the percentages but there are about 143,000 cases worldwide out of a population of 7.77 billion. Serious yes. Cause for the panic that has set in - Definite NO. And if you are under 50 years old and no respiratory ailments your risk is virtually nil.

You do realize that you can brew all grain with the equipment you have now don't you?? All you need is to get a bag to hold the grain. If you are using a 5 gallon pot you can use a paint strainer bag that you can get almost anywhere they sell paint.....

Agreed, It is costly but EASIER than bottling. You transfer once to the keg - no priming sugar - add co2 pressure and you are done. Saves 50 steps.

To further clarify, some recipes call for a 90 minute boil or such, then you would boil for 30 minutes then add the 60 minute hops when 60 minutes are left. 15 = 15 minutes left. 5 = 5 minutes left. Then there are flame-out additions that would be added when you turn off the heat. And...

Nothing would have survived that could make you sick.

https://media.giphy.com/media/tFK8urY6XHj2w/giphy.gif You are going to get tons of different answers.

I wonder if the OP hasn't already bottled said batch since his post was on February 22nd?

Keep at it. There is error somewhere in measurements. I routinely brew grain bills of that amount and more and have never gone below 65%

To each his own but I used priming tabs once. What a PITA. And you have to be careful that you don't put 2 in one bottle and miss another. So much easier to just mix in the solution then just fill all the bottles. IMO.

I have 4 refrigerators and 5 freezers. Mini fridge that was in a fermentation chamber. - not plugged in Actually this has a small freezer section in it also but I won't count it. Kitchen side by side. Side by side in the garage - mostly empty at the moment Fridge with top freezer, Fridge...

I'm a little lost on this. 58% efficiency is so low it would be hard to achieve if you tried. You would need to collect almost twice as much wort as the recipe calls for or have almost no crush on the grains. I think this is a calculation error. Something is not right in the inputs to the...

I would suggest that you move the beer as little as possible. Each time you transfer you increase the risk of infection and oxidation, for a very little additional clearing. I ferment for 2 weeks. If the beer is still cloudy I wait longer. Then I prime the same as you but rarely do any...

Got my first two as a kit with regulator and picnic taps. I forget from where. That regulator lasted only a year or so. 2 more kegs from Craigslist - if I get more I will start with Craigslist.

I use a 5 gallon paint strainer bag clipped to the lip of the kettle. It is a bit of a pain but I get 5.25 gallons into my fermenter and only about 1/4 inch of trub - max = 1/2 inch of trub at the end of fermentation.

To expand on this, if you are using a braid you may be experiencing channeling. That is the sparge is taking a straight line to the outlet end of the braid and most of the grain bed does not get sparged. You need a false bottom where the draining at the bottom is consistent all the way across.

It is really odd that you get lower efficiency with a 3 tier than BIAB. You should be getting better efficiency. Are you getting the proper volumes? Thermometer is accurate. Crush is important. Can you see a difference between the two LHBSs? If the new one is crushing much more coarse than...

I would put that in the recycle bin and buy PET or stainless steel fermenters for safety. But. PBW or Oxyclean soak. Starsan is a sanitizer it will do very little in the way of cleaning. Don't know why you would be concerned with putting vinegar in the carboy.. You have already put worse...

70 degrees ambient or 70 degrees wort temperature. 63 is a better temperature for most ale yeasts. 70 degrees ambient could allow the fermentation temperature to go as high as 80 degrees which is too high for most yeasts. The more you mess with airlocks and such the greater the risk of...

Yes, more information is needed. But, I see no evidence of a krausen having been produced. So probably more yeast will be needed - unless something drastic is wrong with the wort.