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I'm not exactly sure what the schedule was because I lost to data on a crashed hard drive, but I believe it was like this: 4 oz. 20 min., 4 oz. 10 min, 2 oz. at flameout, 2 oz. whirlpool 25 min. starting at 180F, and ending at 148F, 4 oz. dry hop 5 days.

I used to: 1. transfer to secondary when fermentation noticeably slowed down, but for the last couple years, only do that for lagers. 2. collected yeast slurry from primary 3. brewed at about 3 times a month, and used yeast nutrient. Now I: 1. keep my ales in primary fermentor for 14 days...

LittleRiver, I have been using some of my yeast strains for 4-5 years. Some have lost character, so I am starting to replace them. One problem is that I am too busy to brew as often as I used too. I'm not convinced that yeast is the problem, but I would like to rule that out before looking...

+1 for cleaning your beer lines and connectors.

I use re-hydrated Irish moss the last 15 minutes of the boil, and that used to work great for me. I nearly always wait 2 weeks after I put the keg in the fridge, but some of my beers never get completely clear. But again, my issue with beers not clearing up is a recent development over the...

Thanks! I'll bump up the calcium in my next brew, and see what happens. I'm not sure when I'll get time to brew again, but when I do I'll let you guys know. :)

I use distilled water and for my salt additions, target 50+ calcium (usually 50-70). I haven't tried 100 ppm or more, except maybe in Stouts, but that's something I could try. Thanks for the suggestion. I'm still thinking my clearing problem is yeast, but as I have said, I haven't changed my...

I have clear wort going into the fermentor, but it is hazy after fermentation.

I usually whirlpool hops 170-150F. It gets down to 170 within about 5 min.

I use Irish moss and when the beer doesn't clear when it should, I use gelatin. Too much yeast in suspension can have an astringent taste. I still think it's the yeast slurry - too many generations. I used to never have such problems.

I am in the process of replacing a lot of my yeast strains. I've gotten a lot out of them, but it's time to start fresh with some of them.

Sort of. I just put the keg in the serving fridge when it's done conditioning. It takes 2-3 days to get down to 35F, from room temp.

A mini fridge with temp controller would work great for you. I need one myself. On warm days, that swamp cooler is a PITA.

Grampamark, it's great to hear from a grain farmer! Also, I like hearing that the wheat is usually not desiccated. I use a fair amount of wheat in my brewing, but you are right. Way more barley is used in brewing, at least in this country. I have malted grains, including wheat, but for small...

It may be good wheat then. 8 bucks sounds like one heck of deal. Not living in the grain belt, I guess I'm just not used to such low prices on grain. I hope it works out for you. Let us know how you used it and how your brews turn out. :)

Actually, the gelatinization temp of wheat is about 151F. But if you add glassy grains directly to the mash at that temp, it will take a long time to fully gelatinize and fully convert for good mash efficiency.

Beermouth, it sounds like you desperately need a better method of temperature control. Not having a fermentation fridge, I've had good luck with a "swamp cooler", a big tub full of water that I kept cool by putting frozen water bottles in to keep cool. For most beer brewing yeasts, except...

Lately I've noticed that my ales don't clear up like they used too. I can use gelatin in the keg, but sometimes they still have a very slight haze. My process has not changed, but I do pitch from slurry, and I'm thinking it is time to replace some of my yeasts. I leave my ales in primary for...

You could try one of these, which are available from several different makers/suppliers: https://www.homebrewing.org/Dry-Hopping-Tube-for-Carboy-400-Micron_p_7117.html

They are glassy grains, unless they have been gelatinized like rolled or flaked grains. They make a lot of noise going through the mill. Unless it's a small amount, I like to run them through a course crush, then run them through again for a finer crush.