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My brew equipment

I'm just confused being new to this. Everything says don't use water over 170f or you will leach tannins , but batch sparge directions say heat water to180-5 to bring mash up to 168-170. What's the answer!

Good feedback, thanks. Anyone able to guide me on temp of batch sparge water? Not sure if I strike and stir vigorously at 175f or lower. Usually fly sparge but want to try batch and see how it goes.

My bad...mash temp of 148 not strike temp.

I was questioning beer smith...it said 148f for strike. Maybe I should target 152f. How hot should batch sparge water be...assuming I'm targeting bringing mash temp up to about to about 165F?

Looking for feedback on a few things. is 150F for 60 minutes a good mash temp for this light bodies lager? going to do my first batch sparge (usually fly sparge). should i strike with about 180, or a little lower at 170-75? lastly, for my yeast starter, do you ferment it at 65 vs. cooler...

Only my second all grain brew. Nailed my targets for mash and efficiency. SG 1.048, FG 1.010 after 7 days and just put it into secondary. Midwest FG says 1.014-018. New, so don't really know what lower than target FG means, and if I should get the secondary into cold immediately too let it...

so im always perplexed about a protein rest for a wheat beer...seems that the point of a good wheat is plenty of body and i thought a protein rest was to help break down the proteins so they settle out in the primary. think i will make sure my wheat is ground finer than the barley and see how...

Not concerned about stuck sparge and I do use rice hulls ......it's on the extraction of available sugars in wheat and how best to get at them.

Brewing my second dunkle weizen in a few days. Last one I didn't get the best efficiency and mash conversion to fermentable sugar out of my wheat. After crunching all my data, it appeared my wheat wasn't crushed fine enough I think. Anyone have ideas or experiences using malted wheat like pale...

Hmmm..the one unit that just broke has been replaced by the vendor. Think I will put some waterproofing compound on the join where wire meets the probe and see if that does the trick...good idea.

I pulled the trigger on the Thompson listed in my post...they say its waterproof and temp proof cable, and will not malfunction.$38 on amazon

every probe thermometer with a wire from instrument to the probe has gone haywire when the wire gets hot from the mash or water above 100F. does anyone know of a probe themometer with wire attaching it to the bas unit that doesnt malfunction from high heat or water? i saw this one but dont...

every probe thermometer with a wire from instrument to the probe has gone haywire when the wire gets hot from the mash or water above 100F. does anyone know of a probe themometer with wire attaching it to the bas unit that doesnt malfunction from high heat or water? i saw this one but...

I mashed at 1.25 qt water per pound. I really think it was my grain grind....my red wheat should have been ground finer than it was. It's a much harder grain than other wheat, and it simply didn't crush enough I think. I've built a new recipe that I'm going to use different wheat ground finer...

BREWING THIS DUNKLE WEIZEN......Comments, suggestions welcome! Ingredients 11# Amt Name Type # %/IBU 6.0 oz Rice Hulls (0.0 SRM) Adjunct 1 1.8 % 6 lbs Pale Wheat (Wyerman) German (1.5 SRM) Grain 2 54.5 % 2 lbs Rahr (2 Row) US (2.0 SRM) Grain 3 18.2 % 1 lbs 8.0 oz Vienna Malt...