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I'm looking at some Hefeweisen recipes, and I notice that some of them only mash at 150-154 or so. My impression was that wheat malt is undermodified and therefore requires a protein rest. What am I missing?

It was just hypothetical. I'm planning on Batch Sparging anyways, but was sort of curious. Thanks for your great answers.

Glad I don't have to redo it then... My fingers have tiny cuts all over them! Not that I want to fly sparge, but hypothetically, if instead of one long braid, if you could somehow get 3 running down each side and the middle, would that be more appropriate for fly sparging?

This may be a silly question... but I just converted a MLT cooler. The steel braid is about 14" long, leaving about a significant space between the end of the braid and the end of the cooler. Will this cause problems for me? I'm guessing I will at least get slightly better efficiency if the...

Is there a reason not to use an airlock? Other than the obvious reason that it requires more equipment?

I definitely haven't saved money on brewing. I usually spend at least $30 in between batches on equipment. You can save money, but for me its more about having fun brewing I got into brewing because 1) I love beer 2) I liked the idea of creating my own, and most importantly 3) I can make...

I agree, I've only done a handful of batches so far, and I notice that freshly boiled wort usually has a harsh bitterness. I always tell myself the best thing to do is relax, don't worry.

Sorry, Its 3.5 Gallon batch w/ 6.5 pounds of grain. I was thinking I would lose maybe 1 - 1.5 lbs of water. This is obviously my first All grain batch :)

For a 3 1/2 grain batch and using this calculator: http://www.brew365.com/mash_sparge_water_calculator.php It is telling me that I need a total of 6.28 Gal of total water, which means that I am expected to lose almost 3 gallons of water? Doesn't that seem a bit high?

Hello: I just bought an outdoor propane burner from Walmart. When I was testing it out (making sure it could boil 5G, etc.), I noticed that it had debris, flies, and things that I generally did not want in my beer. How do you all prevent that? The obvious answer would be to cover the pot...

Temperature should be around 70 - 75 F since thats what I keep my temp in my house. My OG was like 0.002 higher than the kit's estimated OG, but my FG was way higher

Yeah, the airlock was bubbling every 3 seconds or so for a day or so...

Today I racked a scottish 60/ ale to the secondary fermenter from the primary (was sitting in primary for 13 days). The original gravity was 1.043, and i just took it again and it is 1.022 which seems pretty high to me. According to the kit recipe, it should have been about 1.040 OG and 1.012...

Just finished my first bottling. It took me just under 2 hours, but it could have gone a lot quicker had I been more prepared EDIT: 5 gallon batch

This is interesting. With a 4 gallons of water I could use up to 4 * 4 = 16qt / 1.5 = 10 lbs of grain. This implies that I could use all grain, and add another gallon to the cooled wort to make a 5g batch. Is this acceptable? I read somewhere that if you want to go all grain, you have to...

I'd like to start playing around with the recipes before I brew them. I've got a few questions, though, that google hasn't been able to sufficiently answer so far... 1) How much water does it take to steep or mash a certain amount grain. For instance, if I want to mash 4/6/8/10 lbs of grain...

Yes, thanks for the help. This is all very good information

Also, what do people mean when they say things like "sharp" and "clean" bittering?

This is consistent with what i've read so far. Most common bittering times are 60 min, flavoring - 30 min, and aroma - 5-15 min i'm mostly interested in boiling times of 60 min (at least at the moment). I understand that the primary purpose is bittering. I've heard of some people only...

I'm trying to find as much information on hops as I can. The main thing that seems unclear to me is the role bittering hops has on flavor. Does it really matter which hops you use for bittering as long as it bitters? Or might you achieve a different flavor profile by using different bittering...