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rice hulls wont hurt either man. if im using any wheat im throwing a full pound of those basterds in there. 2 pounds if im mashing with pumpkin! :D

using wheat DME as a priming sugar isnt really standard... not saying thats the off flavours you have experiences but its the only thing i see a little strange in your recipe.

why did you only steep for 20 min?

pickling paste, itll be gone in about 10 seconds. if anyone needs any info on using it just holler.

mouseturds, definatly turds.

doesnt a super thin mash effect the clarity of the wort? for stouts does it matter?

cold crashing does not effect bottling conditioning! jesus christ we need a sticky thread on this. bump those bottles to 80f for a week and i bet you get all the carb you ever wanted. :D

got this baby on tap, had to get it going since i was having a big party and it was a massive hit with the guests. its so good, omg

the only thing i have found with overpitching is that yeast go wild producing a bit more heat... as long as you can keep that under control ive seen no real difference over throwing half a mason jar in versus a full one... To be honest i would rather overpitch because i find my beer finishes faster.

thats a good point, now that i think about it.

Ive been thinking about switching the bottom screen to a wedgewire to speed up sparging.

you can dump it all in or just pour the nibs/rum through a tea filter or even coffee filter. most of the nibs will sink but it seems like 5% float. I usually just dump all the nibs and rum in to something like that cause i dont care if i pour a beer and theres a little nib in it :D

im not seeing any reason to buy this new controller... my mash temps stay right on target.

my snpa clone is 10lbs 2 row 1 lb crystal 60 .5oz mag 60 min .5oz perle 30 min 1oz cascade 10 min 2oz cascade flameout (i like to add it at 180f) ive dry hopped this recipe with citra/amarillo aswell. on the question of using pellets to dry hop. I would do it in a secondary and not your keg...

So you have done 4 batches and talking about quitting brewing. Sometimes we are our own worst critics of our beers, which is good but dont let that get you down. Any veteran brewer has been through hundreds of brews and is still tweaking their recipes, its never perfect. Thats the fun of the hobby.

are you using the custom grainfather settings in your beersmith? theres a page on here with the links to the proper adjustments to beersmith but i have no idea where it is.

ya, thats a great idea. be interesting to see what exactly the grain bed temp is in different areas. i mean this all depends on how quickly the wort is flowing through the bed...

i slipped my digital thermometer between the grain coat and the stainless during mashing, it was WAY below my mash temp.. like the outside of the grain bed was 137-140f. Thoughts?

you can just pour it all into your secondary, any big stuff just sinks to the bottom..