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Is your immersion chiller copper or stainless?

I’ve been considering this as well, as I love the malty german beers. I haven’t explored LODO yet, just because I don’t have the equipment for it, but I am careful to avoid adding to much oxygen to the hot side. My last Oktoberfest has led me to believe that ingredients may play a bigger role...

My group 2 wiezenbock is carbed and aging. Just need to bottle it.

I think when software says you are over 100% mash efficiency, it’s because there’s a difference in the actual amount of starch in the grain versus what the program assumes is in the grain. That, or your scale is off, and you’re mashing more grain than what you think. I’ve had brewers friend tell...

Best thing I ever did for mash efficiency was get my own mill. Second best thing I did was water chemistry. And that’s a distant second.

My numbers are calculated by brewers friend. They are typically: Mash efficiency - 100% Pre-boil efficiency - 85-90% (no spare) Ending kettle efficiency - 75-80% Brewhouse efficiency - 75-80%

I’m in.

Location?

Guys, this was a tough decision for me. There was lots of good beer up for grabs tonight. Great job @GaBrewZoo. I hope everyone enjoys their bounty.

@TBC that 2 Roads NEIPA you sent me was awesome. Everything I have drank was good so far, but that one stands out. Someone step up and send him some beer.

Sorry @TwistedGray. I’m really going out on a limb by picking fourfarthing. I’m trying to come out of my box.:mug:

I’ll take fourfarthing

Ha. I was waiting on 8:00, but I’m in the central time zone. It’s time to roll.

I just pulled a pint of the rauchbier Eiche that I’ve had lagering since February. The lagering phase has really smoothed the rough edges out. And at 9%, it hides the alcohol well. Whoever picks this one, be careful, it’ll sneak up on you in a hurry.

I was hoping to get to brew this weekend and have another beer to add to my offering, but it just didn’t work out. I may have a couple of other extras in the “adult beverage” category I can throw in, all home made, of course.

Yep. 8 pm. But he’s first pick, so I guess technically he’s on the clock. He just gets a longer clock than the rest of us.

Absolutely submit. The more the merrier.

I’ve never had that trouble. Mine has worked perfect so far. As far as the gap, I had mine set on .035” when I was doing a traditional mash. Now that I do BIAB, I crush at .020”.

Offer in.

I’d set it credit card thickness for your system. That’s roughly .035”.