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I think I'll just keep it simple next time. Double the flow of the sparge so that it equals the same 45 minute time that it was doing in the 5 gallon recipe. Then, start boiling the wort as soon as the element is covered in the keggle to further impede the mashing process.

It makes me wonder if I should just batch sparge. I've always taken that to be kind of a lazy way to sparge but maybe it's what I need to get my efficiency back down to make the beer taste right. Thoughts?

Since putting the new system together, I have not been heating my boil kettle as the work flowed in because I needed to know if I was hitting my volumes correctly and I wanted to avoid the expansion of the work so I could better tell how much actually ran off. Here lately though, I'm hitting my...

I'm mashing and fly sparging. The same way I've always done it. I don't know how I would bring up the mash temp to a mash out temp because I'm using a plastic cooler. All I do is, heat up my sparge water to about 168 to 170 before I start fly sparging. Maybe it is prolonging the mash but, it's...

Hello everyone. After switching to 10 gallon batches from 5 gallon batches and of course, building a whole new brewing setup for it, my American wheat seems thin. It's higher in alcohol I think and it's causing it to have a thinner mouthfeel. (Again, I THINK. I'm not certain this is the cause.)...

I mean, it's got to be better than just pulling it out of the fridge, letting it sit around on the counter (while I brew) to warm it up and throwing it in. I would think, anything to wake it up, warm it up and feed it would be better than nothing. I don't do much sciency type of brewing but, I...

I just made about a 600 mL starter so, I hope it works. I'm chilling it down right now. It's a quarter cup of DME and a little less than a half a teaspoon of yeast nutrient.

Eh?

DB, Are you saying to only make a 500 ml starter? I was going to make it one liter at least but, I'll save the DME if 500ml is enough. I was however going to keep it in my 2 l flask because I can boil in it easy. I'm not really sure why a person would need a gallon container. Can you explain it...

Hello everybody, I was wondering something. I have a large amount of yeast that I want to use in 10 gallons of beer. It's probably an inch of compact yeast cake in the bottom of a quart Mason jar. I know it's enough for the 10 gallons but, it has been sitting in the fridge for about a month...

So, could a guy take some barley from the feed store and add it with malted barley to cut down on costs per batch though?

So, raw wheat would taste different than malted wheat?

Yet another concise and very informative post from you, IslandLizard! You rock! I have some questions. Should I not be using malted grain such as, malted wheat, anymore? I've never looked around but, it seems like, regular old wheat from a feed store would be a lot cheaper. Another thing...

Thanks. Along with my sweet malt or instead of my wheat malt?

Maybe I should have said, what kind of grain bill would you recommend? I do make an American wheat beer that I love. Maybe just take out the wheat and put in the triticale instead? Same amount?

Thank you. I always use two row barley. What kind of a grain bill could I expect? Percentage wise like, you were saying before.

So, the Triticale doesn't need to be malted? There's enough amylase in the malted barley to convert the starches in the Triticale to sugars?

A friend of mine gave me one gallon cans of this grain. I have four of them and they say that they're four and a half pounds each. Anyway, I'm pretty sure they're not malted or anything but, is there any use for these in brewing? I had never even heard of the grain until today. Looked it up on...

Thank you for that but, I'm using an Android phone. Can you tell me how to do it from my phone?