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I bake bread with them: 1.5 cups spent grain 3-4 cups flour (this will vary depending on how wet your spent grains are, mine are pretty dry, I BIAB and squeeze the heck out of them, 3 cups for me) 1 cup water (or cut back on the water if your grains are really wet) 3/4 tbs salt 1 pack or 1 tbs...

Wilser

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That looks good. No, I don’t grind, it the blender gets it nice and smooth.

I use the basket. There is plenty of water for conversion. My mash eficency is 82%. It makes draining simple. Cleaning it is easy.

I add half the liquid for the bread recipe to the spent grain and pulverize it in the blender. There are no sharp husks. It tastes and feels like whole grain bread.

What Ninoid said. Oh, and easy clean up :rolleyes:

I just bought a 50 lb. bag of Brewers Malt so I would like to use that as a base. If I combine it with Vienna and Caramel could I get a similar flavor? The recipe below is what I am proposing. (I used 2.5 lbs. of Vienna because that is how much I have on hand.) Est Original Gravity: 1.038 SG...

An additional 1/4 gallon would only cause it to drop about .004 points.

4. Whirlpool while recirculating through CFC until it's cooled to about 120 degrees. I'm still tweaking the process since I just started doing this with my last two beers.

I don't think it would hurt anything at this point to pour it back into the fermenter. I would give it a try. I have had two batches that didn't bottle carbonate because I screwed up the bulk priming. I poured them into a bucket and transferred them to a keg. I probably oxidized the heck out of...

Same here, only I slid stainless steel washers over the gas line and stuck them to the fridge wall with silicone calk.

It a mystery. If you are stirring all the while you are heating it that shouldn't affect it either. I used to do that too but stopped. Even when I did reheat I never had low attenuation.

I don't know what could be causing this. I'm just guessing but, maybe your wort pH. I do BIAB and I use S-04, US-05 and Nottingham and always get good or better than advertised attenuation. I don't rehydrate, I just sprinkle the dry yeast on top of the cooled wort (Less than 70 degrees) seal...

I put it in at 5 minutes. That way it gets sanitized by the boil and you won't lose flavor. That was for a 5 gallon batch.

I used 3/4 oz of bitter orange peel in a Wit Bier. It was not over powering at all. I will bump it to 1 oz next time.

https://shop.advanceautoparts.com/p/milton-industries-tr-416-clamp-in-tubeless-tire-valve-470/10600071-p?c3ch=PLA&c3nid=10600071-P&adtype=pla&gclid=EAIaIQobChMI_4zS077c3gIVmR-tBh0EcgKKEAQYBCABEgKLAPD_BwE&gclsrc=aw.ds Something like this might work.

The valve stem is off an old bicycle inertube. You can use any tire pump to pressurize it and a tire pressure gauge to check it.

I do a hot water rinse followed by a StarSan rinse. The hot water clears the PBW out, the StarSan is for sanitizing. I didn’t realize that StarSan cut the PBW. I’ll still do the hot water rise because I reuse the StarSan and don’t want it mixed with PBW. As far as taste you should be fine if...