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i always chuck a pound of ricehulls in my grainfather on an average brew. just remember to add it to your beersmith bcs it sucks up quite of a bit of water. i struggle with effiency with my GF to, alot of guys are like "GRIND FINER" then when you do that it takes 2 hours to sparge it. ive...

i just had the exact same thing with a belgian i did, ive never had it happen and its a PITA to clean off.

cut your base malt down a bit... to be honest thats a little much for the GF if your only sparging 16 pounds of grain with like 2 gallons of water. You could transfer some of the intial mash wort to another pot on the stove and split up your hop addition. sounds like a giant pain in the dick...

getting ****faced. lol, like someone said previous its always great when a "i drink busch only" guy tries your brews and then weeks later hes telling you about all the new craft beer hes tried.

ya if im making light candi sugar i just add a teaspoon of lemon juice to a pound of sugar, heat it up in a pan till its golden, chill. Then reheat in hot water and add to boil near the end. ive tasted it against straight white sugar and the candi tastes way different..

also another thing to think about when bottling is airflow. make sure you dont have any vents on or fans blowing air around.

ya dude, i find if you dry hop in the keg the first week can be super grassy. after about a week itll go away and be fine. i think dry hopping at room temp might be a better option.

every yeast peforms differently.. what yeast is it?

thanks tang.

give it some more time. what yeast was used and whats the temperature of the room the bucket is in?

im finding that all my brews are suffering on effiency if i dont add rice hulls.... like a 6 point difference.. is anyone else struggling with effiency?

haha, sounds like canada.

Bees, the problem is bees. yes bees.

for the cost id rather not brew something with alot of bugs in it, grain isnt the cleanest thing so a few weird bugs show up. I always say, if you feel this might effect a brew then toss it. reason being is, if the brew is terrible you will automatically blame that.

5 pounds of concord is gonna make a pretty high alc beer. I would de pectinize the grapes and add them at flameout to minimizer infection. Freezing doesnt garentee no bugs got in.

Agreed.

if your worried about it chances are when you taste it you will blame any off flavours on that. IMO i would just chuck it out if your concerned about its health. For the time its takes to make a new starter i think its good piece of mind...

id rather see just a larger tube, mainly because i dont like a false bottom when im boiling because it seems the boil acts strange. what i might install is a little basket strainer on the suction side of the pump that you can valve off and clean as you go. Because right now after the mash you...

speaking of the filter, IMO it needs to be bigger. So much trub gets stuck to that baby when your pumping to the chiller.

I enjoy my beers without guns and/or snakes. thanks.