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oh. I thought to promote vigorous reproduction of the yeast higher temps were ok? yeah 74degs is where the thermostat sits during the day. I live in a small second floor apt with gas heat and growing up in Florida I need that heat to keep me going when old man winter comes a knocking :)

temp doesn't get any higher than 75deg in the kitchen

Denny's 1450. could it be I have my stirplate set to high and it's causing the problem?

right on. I have had low efficiencies and am troubleshooting my process so would like to be able to rule out temp variances I the mash.

I cant see that being an issue as the psi in a 5gal bucket shouldn't be too great to prohibit the bubbles from leaving the tube.

love all the Christmas Story references. lol.

I currently use a 8gal pot w false bottom inside a cooler as my mashtun. I am having problems w hot spots in my mash. I stirred for 5mins or so to bring down my mash temp to 153deg after 30 mins is stirred again and temps actually went up to 154.4 what can I do to eliminate hot spots in my...

I am new and only have done 2 AG batches both were kits from NB. I am starting to think my issues with efficiency (54% and 64%) are a result of bad crush from NB. my water ph is fine and always nailed mash temps w a calibrated thermometer. leads me to believe that NB crush maybe the culprit.

thank you all for the replies. I was curious and realized I need to move away from dishsoap. thanks again

made a 1L starter in a 1L flask. FAIL! so I bought a 2L flask for a 1L starter and it is still coming out the top all over the place causing a mess and I'm loosing yeast. OG was 1.038 and I use a stir plate other than getting a 5L flask what can I do to prevent the overflow?

currently use an all natural dish soap on my boil kettle. what do you guys use?

I too am a new brewer and find that I am like you trying to understand the science behind the brewing. I tend to reverse engineer things all the time, it's part of my job and has made its way to my brewing as well. it would be nice to have a database of sorts but brewing is like making chili...

howdy from Portland :)

excellent. thanks everyone

thank you all for the answers. I was curious and figured you guys are the best to ask. thanks everyone

I think Poland spring has a distilled version of their water. I'll check it out. what is optimum range of ph for water and for mash? there a calculator out there for finding this?

so the crap that floats to the top during a boil. should I discard it or just mix it back into the wort? do these floaties have a name? thanks

to be completely honest I have not taken a mash ph OR the ph of my Poland Spring water so it seems to me that this is where I want to start and see if I find anything off here. do you all agree? my stupidity for not checking the spring water it just tastes so good I figured why bother :) EDIT...

makes sense and agree 100% :)

ok so vorlauf and drain then add sparge water stir vorlauf and drain till it hit my starting boil volume. this correct?