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It looks like plenty. Especially if you make a starter. Probably not the best to just direct pitch. Looks like probably 150mL or so

Your instructions, as well as the ones included in many kits are oversimplified and don't account for a few things, including extra steps that aren't totally necessary, but make for a better product. If you have the means to measure gravity, pull a sample and do so after a week or so. As stated...

Well...things may have changed in the 3 years since they posted this thread......

Sounds like your false bottom isnt sitting right and allowing grains past. Double check that it sits properly in there, isn't warped or bent or something. I would use some clamps on the hose to help prevent the bottom from moving around much. make sure the grain crush isn't too fine too, but it...

I feel like this thread could have gone a lot smoother if a few things had been explained up front, but...it is what it is. Your initial post made it sound like you couldn't get a vorlauf started, and you were never able to sparge at all. I just assumed you were batch sparging, but that was my...

So wait, you couldn't get a vorlauf started, but then you somehow got it going by sucking on it, and it worked fine?

True, I haven't had the issue, but it very well could be downstream of the false bottom, which stirring wouldn't do anything for. Mine have always cleared with a little stir and a re-vorlauf. I don't want to add a pump into my simple system, but I sure can see their usefulness at times!

True, the items you're trying to limit are dependent on oxygen, so that makes sense. I need to get a heater of some sort for my sour mashes/worts. I used my HLT/MLT coolers as it kept me warm for a few days, possibly not high enough though. it was down to about 80 by the 3rd day.

Agreed, that's why it seems like it has to be something else... How much water did you mash with @kevy?

I would save the hops to use in later brews. It will only lose a little potency in the freezer. A berliner traditionally has no hop character I believe, just enough bitterness to cut the sweetness. BUT, the idea of homebrewing is to try new things and experiment, so give it a shot if you'd like...

What would be the benefits of this over just re-stirring the grain bed to get things in suspension? I understand the purpose, but seems like more work than just giving a little stir.

I figured it would be in the video, i just hadn't watched it here at work. My current method involves only a prolonged (~3 day) mash time. This new method requires an additional short boil, cooling, and transferring into and out of a carboy. I haven't gotten the exact product I was hoping for...

Interesting, I've never heard of that method before, although it makes sense, just a lot of work haha. I only knew of the type where you do a small boil to kill off anything, then pitch lacto. I leave my mash in my cooler, pitch some spiking grains for lacto and then cover with saran wrap per...

Believe me, stir it until you can get something coming out, and make sure you are getting to the bottom and touching the false bottom. If you stir it plenty and STILL can't get it started, the only other thing would be a ton of grain under your false bottom, which I just can't understand...

I have it, it's plenty heavy. I have the exact same setup with no issues. Either way, the air trapped doesn't have a way to really make the thing float, it isn't any real significant volume and it can't apply leverage to that thing to lift it up like a balloon, it's too tightly constrained at...

How does sour wort differ from sour mash as far as getting "undesireable bugs"? Are you boiling for a short length to kill anything, then pitching pure lacto? I've used a sour mash a few times and everything came out pretty good. @gibberoni I think your hop schedule is interesting. Why the 10...

Next time, rather than blow back into the tube, try just stirring the mash up until you get some flow going, i'm thinking maybe you are getting clumps that keep the mash from getting through, I can't see anything else. Then you'll just need to vorlauf a few more quarts or so, no big deal. If you...

You want to get a good stir to ensure it all gets well mixed with no dry spots. I wouldn't stir less, if anything, I would stir more. Next time it happens, leave your valve open and try stirring the grain bed up to get the flow going. I've had to do it on some stuck sparges with lots of oats or...

I just can't see that happening. I've got the same one and have never come close to this problem and I'm not gentle doughing in. it's not like a vacuum sucking tons of grain under if theres a hint of it coming through...it would have to start with grain under it to have that big of a problem...

I have the exact same one, and never have had that problem, and I stir vigorously, and hit the tube/bottom/etc all the time. Do you put water in first, then slowly mix in the grain? Maybe double check that things aren't crimped/clogged: if you put water in and drained it out (no grain) would it...