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Interesting, thanks! I do that for sure so that both the wart side and the coolant side drain and don't have water pooling in them. I was thinking that actively drying would introduce less potential for mold etc than letting the moisture sit in there although it is clean water on clean...

I live in Florida with with high humidity and it takes forever for tubing etc. to dry. I would really like to quickly dry out the wart side of the counter flow chiller after cleaning to insure that nothing grows in there in the moist environment while it slowly dries out. I would like to be...

I don't think it matters as long as it pasteurizes before you begin chilling down to pitching temp. Most do it after flameout so that you reduce the risk of the heavy syrup getting to the bottom and scorching. Important part is you get the OG you want. Are you able to do a full volume boil...

Ah, no I did not see that you had sorghum extract. I would hold most if not all the sorghum extract and candy syrup for the end to just dial in to hit your desired OG. Then it does not matter what conversion you get from your grain. If you are using sorghum extract, then I agree a little...

I have not made this style, but my experience is with all grain, candy syrup and maltodextrin are not necessary and possibly unwanted. The grain speaks for itself. The total grain bill is strongly dependent on your mash/enzyme strategy. Will you use a falling mash with Termamyl or rising mash...

Yes, but is is WAY easier with added enzymes. Lots of threads on this forum from 2012 to say 2016. Some time after that things really started taking off with added enzymes. Many of us used step mashes to try to get conversion but you end up with low efficiency. The natural enzymes denature...

This was probably my lowest OG batch ever and was not thin at all, so I am impressed with the body. It has carbinated for a week and a half now and I am pleased with the head retention already. It is still green so needs to mellow a bit, but I can already see that I have better hop...

Hi JMath, I have seen the sink strainer suggestion in several places. I purchased the one sold by Grainfather just because I was buying everything else and just added it to the cart, but there is nothing magical about it. After my first brew I decided that it would be better to bolt the...

One week into fermentation and primary fermentation is well over. No more airlock activity, so I took a sample. Much clearer at this point than my previous batches for sure and gravity reading is 1.011 to 1.012. All of my previous batches attenuated all the way down to well below 1.008, so I...

I may do your tip of feeding the counter-flow chiller output back into the kettle to drop the temp a bit to give more control over the final temp into the fermentor. I did find a few of David Heath's videos last week. I watched a few more just now. Good advice there. I like the tip to put...

The counterflow chiller worked great pumping water from the ice bath through it. With the Grainfather valve wide open, the wart discharge was mid to high 60s F. Let the ferementation fridge bring it the rest of the way to pitching temp and pitched the yeast. Cleanup was much easier then my...

Maiden brew is under way. So far this is a game changer. I think my solution for adding a "sandwich of the regular false bottom, the 1000 micron screen and the second false bottom with extra large holes punched worked. The pump ran just fine with the flow valve fully open for the beginning of...

I have gone through the Grainfather documentation and here is what I have for my first attempt: I will brew something very similar to what I have been doing recently with a falling mash so I can compare the finished product. Basically pale beer fermented with Saflager 34/70 at lower ale...

Lots of info on this forum. Extract brewing is certainly possible but very limited for gluten free. Most of us that begin in this end up very quickly in all grain which is a more involved process. My recommendation would be to first procure some commercially available GF beers to gauge what...

I tested and cleaned the system today. The 220V system heated 4.5 gallons from 70F to 140F in 20 minutes. Not bad. Did not test to a boil yet, so that will have to wait for the maiden voyage next weekend. I will post my plan to get feedback from those that already have experience. @sklice...

How dense is the weave on your bag? The bags I use are home made from voile cloth purchased from a fabric store. Pretty tight weave. Works extremely well for mashing in a cooler. When you brew with the bag wrapped around the malt pipe, do you get a fair amount of sediment that drags the...

I filled out the survey.

I wondered if that would work. So you just add to the grain bill before dough in?

My original plan was to put a bag around the malt pipe but thought I would try a false bottom approach. Do you have pictures of how you secure the bag? Also, when you raise the malt pipe for the sparge, do you have issues damaging the bag on the support points?

After comparing the Glutenberg IPA versions, one with and one without quinoa, I was impressed with the head retention of the version with quinoa. That motivated me to try quinoa in one of my next brews. The grain is so small I would really have to clamp down on the mill gap to crush it...