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Alright, so I tried running the beer through a clean copper 3/8" tube into a glass and that didn't really work. I'm really puzzled! I had convinced myself that I possibly had an infection, but I looked into the fermenter half way expecting to see a film on the top of my hefe, but it looked...

Totally understand, just describing the process I used for this batch.

So I never covered my brew pot, and boiled for 90 mins. I did no chill this batch in corny kegs and put top pressure on them while they cooled. I fermented 10.5 gallons in a 15.5 gallon fermenter, so there was a TON of head space. Fermentation started in about 12 hours and was done in just...

Anyone think that having a long 3/16" blow off tube could be too small to allow sulfur to escape the fermenter? Could having a real small diameter blowoff tube prevent the fermentation from blowing off all the sulfur? I have another thread on my hefeweizen, but it still really tastes bad and...

Interestingly enough, I tasted the gravity sample that had been sitting on my kitchen counter last night and it was MUCH better. I'm not sure it the container allowed for it to off gas, or the yeast chewed through the sulfur. Anyway, the fermenter still has the character so I have been running...

I appreciate the quick responses, does sulfur also throw a taste? If so, how could I identify if that's what I'm tasting? Thanks!

Sorry accidentally posted twice, please delete this thread if you are a moderator

So I no chilled a hefeweizen in corny kegs for my upcoming wedding. I tasted the wort before pitching and it tasted great. I then pitched an appropriate sized starter (mrmalty.com), and the beer reached terminal gravity 1.010 from 1.048 in about 4 days which seems about right. I tasted it...

I about mentioned the same thing about his domain. As far as the issue noted, I actually figured it out. There is a miscalculation in the 1st plus 2nd runoff section. The wort gravity is not correct. However, even if you don't have a 3rd runoff that section appears to be correct.

I was understanding that the extract potential is not extract efficiency, but rather the percentage of grain weight that is actually dissolve-able in the mash? So if you set it do 80%, it would be that 80% of the grain's weight could be converted to sugar in theory. This should be determined...

So what about Extract Potential?

I don't have dead space in my mash tun, and I don't use it in either my brewing software or Kai's spreadsheet. TheMan, what do you use for extract potential, moisture content, grain absorption, etc? If I was doing an 11.5 gallon batch, 8 gallons mash, 8 gallons sparge. 80% extract 97%...

I wrote iBrewMaster and also compared this to tastybrew.com's online calculator. What they are doing makes perfect sense, they use the specific gravity/lb measurements of each grain and sum them up. They then take the total gravity points after boil and divide the two for brew house...

Alright, so I'm sure that I'm mixing up some terminology somewhere, but hopefully someone can help me out. I plugged in the following to Kaiser's spreadsheet. I'm calculating efficiency for a single batch sparge, and assuming that i get 15% boil off the spreadsheet says that I should have...

Kladue, where did you find the diffuser you use? Can you do it without at diffuser?

So I have just not had any time to brew lately, and have been looking for any way to get more brew days in. I originally started by thinking that I could mash for shorter time periods and just suffer with lesser efficiency, but then that got me thinking about mashing during the day or...

Is there any harm to a March 809 or LG 3-MD-HC from running it all night long? I'm thinking about mashing for a VERY long time, but don't want to hurt my pumps.

Big science and yooper, do you guys stir for yor batch sparring or do you rely on the recirculation. Also, bigscience are you saying that you are getting 82% to the kettle, or is that your conversion efficiency? With only a 30 min mash that's amazing.

So is the main difference between what you are suggesting and the Brutus 20 simply the ability to heat the wort in BK to make steps quicker?

Just curious, so you don't buy into the Hot Break = Bad philosophy?