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Agree with btcost! Just brew up a few more batches to get the hang of your process again.

Post it SanPancho! I'd like to see it. I have one of the older, plastic, 6.5 gallon screw-top big mouth bubbler and if I can put a gas ball-lock connection on top and connect a spunding valve to it that would help me out a lot. I was thinking of getting this spunding valve for it if I can get...

Hey Maarten, 67F should be good for the remainder of the fermentation. I wouldn't base whether or not its fermenting on the airlock activity. A better way to test would be to take a hydrometer reading today, then take another one tomorrow and then the day after. If it's the same on all...

And take note of the pH readings at the mash, into fermenter, and post fermentation. :)

I've also been wondering if the real difference in decoction is in using the less modified malts oppose to highly modified malts.

I hear ya on the decoction piece. I've only done one decoction on a Maibock and it was delicious but I dont know if that was just because it turned out great or if the decoction actually made a difference since I havent brewed that recipe again. Maybe I need to! I think it really helps though...

Do you guys typically decoct, step mash, or single infusion your best hefes?

When I upgrade this is the one I want. I have the EBC-130 SV controller that I use with a Brew-Boss kettle and it's great. https://www.highgravitybrew.com/store/pc/Brewing-System-Electric-Wort-Hog-10-gallon-2-Vessel-445p10094.htm

I'll second this as well! I once did a double decoction on a Maibock and my dad described it as the "Meat and Potatoes" beer. LOL It was intensely malty and delicious and had a really nice body even though it was well-attenuated.

Cool! I had a Dunkel that was malty and really smooth tasting but it seemed to be lacking something and although I never tested it I suspect the final pH of the beer was a little high so I'm testing the final pH of my beer now to see where it's coming in at and comparing that to how it's...

Are you testing your pH levels all throughout the process to see if you're in the recommended levels? I'm currently fiddling with this in my own brewing and thought I'd share what I have. An example would be: -Mash pH at room temp being 5.4 - 5.7 -Into fermenter pH of around 5.0 - 5.2...

You'll love the basket! The only thing I'm worried about is the flow rate for a 200 micron which will be slower. I had a 300 micron that was too slow for my pump so I upgraded to a 400 micron and things are awesome now with re-circulation. If you're not doing re-circulation though it'll...

Wanted to bump this thread. I've been very good about getting my mash pH readings where I want but just started thinking about post boil pH and final pH readings. Going to be checking this in the future brews and posting the results. I've got a Pale Ale in the fermenter now that had a mash...

Do you use anything to seal the hole after drilling through everything or does the tap itself seal it up enough to not worry about? I like the idea.

I love MoorBeer, best prices I can find so far on bulk grain. Haven't had any issues with items.

Agree with the glass; and leave the sediment at the bottom of the bottle.

How long is your line? I was having that issue with my 5 foot line, as soon as I bumped it up to 10 feet I no longer had an issue.

Thanks AJ! The article just threw me for a loop when it suggested we all should be subtracting .35 from our cooled samples in order to get the actual pH reading. Which is why I came back to you guys for clarification.

Thanks for the reply! Like most I have no intentions of taking pH readings at mash temps. The advice to make the temp compensation from the article just threw me off as he’s recommending adjusting the reading and I don’t know anyone who actually does that unless they take a reading at mash...

When we take a pH reading during the mash we always cool the sample to whatever ambient temperature the calibration solution is, then take the reading. Do we want to adjust that reading to what the pH reading would be at mash temperature and adjust accordingly? I was under the impression that...