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I have always just transferred the entire contents of my cooled brew kettle into my carboy without attempting to minimize the trub going into the carboy. Well, I have tried stirring to whirlpool and create a cone that stays in the center of the kettle. Doesn't work for me. I just let the...

Excellent, thanks Bobby.

Yes, I typically do. I didn't realize that would do that.

Others.... Many of them Biermuncher's

Could be to some extent I guess. I've received a lot of compliments. My wife has told me that my beers lack a little "oomph". I tend to agree with most of the brews I've done. Although some are quite good, even if they do lack a bit of "Oomph". I Used Bru'n Water on my most recent brew...

Although my beers are getting better, some to the point I would definitely buy them, I'm still noticing "something" is missing. One way to describe it would be that although I'm hitting my OG and FG targets and I'm now experimenting with water pH and additions, it still seems like my beer...

Mine had very little krausen and was not active at all after 3 days. Took a hydro reading and it was at 1.023. Raised the temp to 65F and no additional activity. I'm thinking BierMuncher's 60F in the recipe should be interpreted as ambient temp and not actual fermentation temp.

How would it be secured at the bottom, where it fits over the weldless fitting? I wouldn't want it to be able to move.... Or maybe that's not critical.

The only channel I've seen like that is aluminum. That could be a problem against stainless.

I'm on my 2nd sight glass in 2 months. I'm extremely careful with my brew kettle as to not break the sight glass but I managed to break it anyway. Open for ideas, suggestions. By the way.... This 2nd time I went ahead and brewed and there was no leakage through the crack. I don't know how long...

Kick the bucket.

Well.... Yesterday afternoon I checked and still no activity after raising temp to 62F for about 12 hours so I raised it to 64. 12 hours later (this morning) I checked and still no activity so I decided to take a hydro measurement. To my surprise it was 1.023. I guess if finished with minimal...

I bumped it to 62 before heading to work. I'll bump it a little higher if it's not active this evening.

Hmm... After 54 hours it seems activity has slowed and no krausen has formed. I don't notice and bubbling in blow off container. Maybe this big hose is holding most of the Co2? Is this normal for Wyeast 1028? It's set at 60F By the way this is BierMuncher's Black Pearl Porter recipe. OG...

I think it would be too tall for my ferm chamber (mini fridge).

I see now. Can't get rid of the shelf, it has cooling lines running through it. That's the former freezer section. Yep, that's a heater mat. My first time using that large blow off tube. I can use a smaller one. Worst case I can just tape the lid down like I ended up doing. It's no big deal...

The willingness to sacrifice to help others has no limits on this board. Greatly appreciate it. [emoji12][emoji482]

Regarding step #2, if we have 5 different grains totaling 13 pounds, what would the math look like to scale to a 1# test batch?

Perhaps the moderators could move the post?

This is for a test mash? Is step #1 correct? Seems like there's an additional water multiplication step. In step #2, why are we targeting 1# instead of a percentage? In step #3 we use "warm" DI water instead of a specific mash temp?