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It's really hard to tell from that last picture. I can say that I have finally dialed in my corona mill and switched to a Braided Stainless Steel manifold that resulted in 83% efficiency. You want to find that sweet spot with your mill that breaks open nearly all the grain that goes through it...

I think you will be ok using the entire pack. This is still one of the best recipes I have brewed.

You'll be fine with the temperature where it is. The only reason you would want to have a higher temperature at this point is for yeast to further ferment. And if that where the case than there would have been no point for a secondary. You'll just have a nice clear beer. Post some pics in a month.

My recipe is a dead on recipe for HBT's SuperiorBrew "Red Headed Step Child" I hit 1.054 for the OG (83% eff) and I'm about 1.0135 on gravity right now. If you check out the photos on that link, they look darker with more red than where I am at now. My grains came pre-mixed from Brewmaster's...

I do have plenty of 120 and Chocolate. I could swing by the shop after picking up my kids from school and hopefully they'll have some Roasted Barley. Still trying to decide if I want to do it. My frankenstein attempts have been rather poor in the past.

I like the Roasted Barley idea but don't have any on hand. Perhaps the best course of action is no course of action. Will give it some thought.

I brewed an Irish Red last Monday and it's currently sitting at 1.013 and still slowly fermenting down. While I always have a difficult time evaluating my fermenting beer, I do like where it's at from an aroma, clarity, and taste perspective. It will most definitely be a good drinking beverage...

The grain %'s look close to my Hefe recipe, except that you are using a Wit yeast strain. I'd probably say it's a Wit if you taste the finished product and it tastes like a Wit. Otherwise, you could call it a Belgian inspired American Wheat.

Absolutely. Going to do that tonight with a Dunkelweiss I bottled last Wednesday. I find the evolution of a bottle conditioned beer interesting and no two beers are the same.

I use a San Francisco Lager yeast. Works really well in the 50-60 range. It's very clean and neutral, imo.

1.011-1.013 is within the styles range of final gravity. If it's cloudy, then I would suggest moving it to your garage or cold area for a week. This will cause the particles to fall to the bottom. I'm one week into the primary phase of my Irish Red and my reading was at 1.018 yesterday. Gave...

I have done a hefeweizen, dunkelweizen, wit and american wheat in the past. What specifically are you looking for? Each one is quite different.

I probably start with over 8 gallons of dechlorinated water. Depending on the amount of grain, I probably lose a gallon+ to the grains. I sparge until I reach the 7 gallon mark in my kettle. On a 60 minute boil, I will generally boil off 1.5 gallons of water but you can only really tell once the...

I was cleaning out my grain bin yesterday and discovered a recipe from Brewmaster's Warehouse I ordered in late 2009! While the bag is sealed, the grains were crushed and I have no plans to actually brew with it as I don't think that would turn out good. Instead of pitching it should I make...

I always try to brew a Dunkelweizen on top of a Hefeweizen yeast cake. It's never failed to be awesome.

Both my brews are very well carbed after spending 2+ weeks at 70 degrees. Chilled, sampled, and moved to my 40 degree garage for cold conditioning. I'm very pleased with the taste and clarity of both, especially the Munich Dunkel (the other is a Brown Porter).

I will say other than the sweetness a side-by-side comparison with the Left Hand Milk Stout was nearly spot on. Will revisit the tasting in a month or so.

Too sweet! My version just could not get below 1.027. After three weeks it is well carbed with a fine head. But, it's just too damn sweet to drink on a volume scale. I guess it would be good with some dark chocolate for desert.

I like the results from SF Lager so far. Bottled both my two brews, Munich Dunkel (1.011) and Brown Porter (1.015), last week and they need at least another two weeks. But, love the clarity and neutral flavors that the yeast exhibits. I expect two solid beers.

Ah, yes. I have done that technique too. It all depends on how fine your mesh is. I'll do that and the funnel filter with a very fine mesh and also cold crash the fermenter overnight (if my garage is cold enough).