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I've done a ton of fruit beers and blueberries are hard to pull remarkable character from, however, you may consider this. Fruit even frozen may have dormant wild yeast along for the ride so pitching strait in was gutsy. :) when using fresh or frozen fruit always blanche then in a pot on the...

I am late to the game, but ever thought of racking off to 1 gallon jugs? You could get those 1 gallon apple juice containers, fit them with a stopper and blowoff tube then take your time cleaning out your bottling bucket. Of course from there bottle rinse, sterilize and repeat. Just a thought...

Ok a few things, if you take no ph corrective. Action at the start of the mash. Take a reading 15 minutes into it to make sure it is not rising. Do you test for completed conversion with iodine?

Ok your ph is good and my question about alkalinity was more about your finished product. Ok well, hmm, how accurate is your ph readings? Strips or meter?

Some direct answers, mashing for 2 hours should not have a negative affect at all, as long as ph and temp are where they need to be. Such a small amount of hops would not affect O.G. also re-pitching off the old cake is cool, but I personally would do it as son as possible. ( start cooling...

Ok few more questions, how long was your boil compared to the last one? Why did you mash higher? Do you know your waters alkalinity (total)?

Hey there Hector, have you ever heard of or used a macro/excel based program called "brew'n water"? If you have your complete water profile, your 90% there to use it. To me, the citric sounds like it will get you there, but can we see your complete water profile Total alkalinity etc?

Great input guys thank you. I think I will borrow a bit from all of you. I will start mashing out with a hot water addition and bump up my fly-sparge temp to around 190 because clearly there is a significant heat loss when using a brass fly sparse arm. Thanks again!

Thanks jkaylor, see that sounds solid to me. I've been hesitant to do a full run off before starting the sparge in fear of messing up the suction of the grain bed. If your flying out at 190 its most likely hitting the grain bed at 170-ish, again, not a bad method at all.

Thank you for the response, hmm so let me review since im fly sparging should I not be able to raise the mash by flying in water at 168 to 175? I see what your saying about mashing out with detoction (sp) or heating the mash-tun. I have both a cooler and heated keg mash-tun, so both are an...

Hey all, I've been all-grain for around a solid 1.5 years and I fly sparse. My issue is this, im very careful to not raise my hot liquor tank water much higher than 178 degrees F. However after recirculation I start the fly sparse and before I start my run-Off I stop the sparse to take a temp...

Sorry about the random "U". Freaked out my phone some how

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Well it is very possible an infection, but when you plate brewers yeast it is snow white mold. Any off colors are strain mutation but white is gold in my eyes. The weird thing in your situation is that you had to have something for them to site on. Last minute extract or sugar addition.? Perhaps...