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Don't use crystal Use up to 10% table sugar as grain bill Shoot for 300ppm or higher sulfate, chloride 50ppm (cant wait for everyone to start saying that's too much) Mash at 148

Try mosaic and nelson if you want something over the top.

You're way overthinking it. Just get a kettle hop filter and a plate chiller. What's your concern with this set up? You're not losing any aroma or flavor and your keeping all the hops in the filter just like you want? Am I missing something?

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I gain about 8 - 10 points from pre boil gravity to O.G. If your pre boil was 1.063 and you ended with 1.075 that's seems right. Your new system is probably getting you better efficiency and you need to update these numbers in whatever brewing software your using.

This isn't uncommon. The lag phase your talking about is just the yeast reproducing to start fermentation. Since you pitched a big enough starter, fermentation started almost immediately since there was no need to reproduce.

Price drop to $250.

Ill be in Austin 9/22 - 9/24, that's the closest I'll be to Houston in a while.

Loosely based on the Brutus 20 recirculating mash concept. 8 gallon heavy duty morebeer kettle - Ball valve port, thermometer port, whirlpool port, sight glass. Customized mash tun - Insulated with false bottom, custom sparge/rinsing arm, thermometer and sight glass. Dark star 2.0 burner...

I'll also throw in the immersion chiller. Everything for $300 if you pick it up. Like I said it just needs the ball valve, thermometer and a couple feet of silicone hose. You could get everything else you need from bargainfittings.com for about $40.

Kettle with a ball valve port, thermometer port, whirlpool port, sight glass. Dark Star 2.0 burner

It's a Brutus 20 concept with a recirculating mash. The wort is pumped from the kettle to the mash tun then gravity feed to back to the kettle. Mash tun with custom sparge/rinsing arm I made.

Different post. I haven't posted anything for sell on here, mine is loosely based on the Brutus 20 concept.

Forgot to mention I'm in Allen

I have an 8 gallon Morebeer heavy duty kettle with ball lock port, whirlpool port and sight glass. 10 gallon cooler with false bottom, ball lock, sight glass and temp gauge. Its a two tier system (I built with 2X4s) with 12 volt pump and dark star burner. Everything is ready to go just need the...

I'm planning a stout myself and have been reading up on cold steeping all the dark malts separate from the mash. This takes away the worry of the heat and PH dropping too low pulling out the astringency from the dark malts. I'm not sure if I want to go that route yet but its worth a read.

The recipe looks good! My NE style IPAs usually end with up 10% each of oats and white wheat. I have seen some people going up to 20% with just oats, so you should be good. What water profile are you going with?

What type of beer regardless of style have you mashed at 156 to ever go under 1.020?

Have you actually tasted it? Are you testing with a PH meter or strips? Testing is good but nothing beats tasting for sourness level.

You mashed way too high for an IPA. Where did you expect the final gravity to stop when you mashed at 156? 1.030 is still a little high but usually I end up around 1.020 - 1.025 when I mash that high for my stouts. Regardless what's done is done! DONT THROW IT AWAY. Just add a huge dry hop and...