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I think that ramping is more limited by flow thru the mash than by heat transfer in the herms coil. With my 25 foot coil, the temp at the output of my herms coil rapidly reaches the set temp and then I wait for the mash temp to slowly catch up. I don't understand how a longer herms coil will...

32 feet will work fine. Mine is 25 feet.

I use a steam condenser on my BK and I evaporate about 0.5 gal/hr (~3.5% for me). When I brew a pils, I can smell the DMS in the condensate running into my sink. The smell of DMS disappears between 40 and 60 min into the boil. YMMV.

I thought you were implying that pH should be corrected before gelatinization occurs. This would require doughing in under gelatinization temp then raising to main mash temp. Unless you have the ability to step mash, this approach is not possible. In single infusion mashing, one really needs...

Why before gelatinization?

I used to make 1 bbl batches and used a 40 gal stout conical. I did use CIP for that but I still removed thermowell and valves to soak. I subsequently downsized to 10 gal batches and bought a CF10. I planned to CIP but quickly found it much faster to clean by hand. YMMV.

These are the pics I sent to Spike. Brewohio - please report back what the new racking arm looks like.

It is one piece. The line is the weld of tubing to the triclover fitting.

Mine looks exactly like that. Queried Spike and they told me it wouldn’t cause any problems. FWIW, I now am many batches down the road with no issues.

I would guess (I have not read the original papers) that pH optima for both beta and alpha amylase were determined in the laboratory using purified enzymes at a specified temperature as this is how enzymes are studied. In the lab, all pH readings are typically done at near room temp. I don't...

I think you misunderstood my question. I understand stirring. I understand recirculating. I don't understand why you need to do both unless you have a stuck mash. I assumed you had a reason and was curious. There are many ways to make beer. I am not criticizing. I am sorry if I hurt your...

Why stir & recirculate?

I bought my first monster mill when they first came out. I wonder if the quality of the early rollers was not as good as they are now. I would have simply bought replacement rollers but they were not available in 2014. I wonder if they had complaints because replacement rollers became...

I am on my third mill. My first was a nonadjustable schmidling mill which I sold because I wanted an adjustable mill. I used it for 8 years with no problem. My next mill was a monster mill MM-2 which I purchased in early 2008. I brewed 30 gallon batches, split with 3 other guys. I wore the...

Bryan: At what temp do you calibrate the mash pH probe?

So basically the picnic tap serves as a spunding valve whereas I was venting my keg into a bucket of sanitizer.

I was wondering if I simply used too much pressure? Perhaps if I pushed the beer with 2-3 psi there would be less foam? Today I started with 7 psi and turned it down to 5 psi when I started getting foam. That change did not seem to make a difference.

Today I transferred beer from my conical fermenter to kegs for spunding. I transferred using 5-7 psi pressure and got a large amount of foam coming out of my keg gas post. In the past, when I spunded in the fermenter, I used a spunding valve on my keg gas post which led to foam-free transfers...

By "still beer", do you mean uncarbonated or beer that is done fermenting?

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