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Much appreciated

Ok good to know. So you just eliminate the overflow aspect altogether. Instead of plugging the bottom plate I could just keep the stopper in the top that you are supposed to use when stirring in grains I suppose. Do you still recirculate? I’m just thinking of where that hose will sit. With the...

Anyone with a Grainfather think I can still brew in the morning?

Figured I would share this: I'm sure there are plenty of other options out there, and depending on what your LHBS has, you may have much simpler solutions. For me, in Cincinnati, I couldn't find a good solution for 6mm (or 1/4") tubing that would also fit any variation of the gas disconnects I...

RO or distilled water All good points. And yes I’ll do some research on identifying those other off flavors!

A good point. I'm fairly certain a few of my brews were legitimately astringent. My mom visited and tried one and thought it was a sour, but when described it was def a tongue puckering. But yes at this point I may just be stuck on believing all my beers are astringent. Need to let them rest...

Ya, I never thought about sparge volume UNTIL I had astringency. That's what made me think about it. On a somewhat unrelated note... I may just be crazy because after letting two lagers rest a week, I retried them both last night and neither were as bright and astringent as I had thought... I...

My NE ipa I’m brewing (hopefully tomorrow) is 8 liters sparge. So maybe around .25ml lactic acid in sparge water sounds safe? Water profile plan for mash (giving the salts another shot): Sulfates – 100 ppm Chloride – 200 ppm Calcium – 100 ppm Magnesium – 20 ppm Mash pH – 5.2 (hopefully)...

Helped considerably, thank you for the explanation. Looking forward to using these guidelines moving forward. Also thank you doug

I’m sure I should be able to understand this chart. But I don’t. Can you dumb this down for me? And yes I will check out that website. Thank you

For lactic acid that is

I don't acidify my sparge water. I use RO water, so 7 ph. When I was using brewsmith to acidify the sparge water, I thought I remember it seeming like a lot of lactic acid, which of course, concerned me about off flavors... Great explanation. I feel very comfortable with the 60/40 rule of thumb...

No but I should be doing that, good point Nice, that sounds great It's like a punch to the tongue with astringency, I agree it seems crazy. I do have some lactic acid and calcium cabonate, just a bit uneasy to jump into it more since my first batch using salts and lactic acid had that issue...

I need to go back to the drawing board the when it comes to astringency. I set my grain mill to .50 instead of .25, And I tend to attempt to under sparge and never go above 75c. I played around with water chemistry and I’ve used lactic acid. I have a low quality ph meter that I’ll use, and I’ll...

That’s nice. I was literally just looking at options for larger batch brew systems. I’m looking to upgrade to an all electric that can make 10.5 gallons into 2 corny keg pressure fermentation rigs

I figured the opposite. I thought sparking increased efficiency. Although, I did end up 4 points higher than expected this morning. Looking like a final product of 4.8% to be expected. I ended up only sparring with one gallon though. Got too spooked to even do 2.48

Planning to start my grainfather at 4am tomorrow for very basic American Light Lager. Recipe: Pilsner 6.5lb Corn, flaked 1.35lb Corn sugar (late addition) .5lb Voss Kveik yeast, 1 pack dry Mash step 1 147F 75min Mashout 165F 10 min Boil 90 min 60 min hallertau .5oz 10 min hallertau .5oz...

I understand. That is really helpful. Thank you for breaking that down for me!

That’s consistent with what I do for the most part. I know I need to drill down into a more specific yeast pitch, and certainly consider a starter, but as of now I’m just going with abv brackets for or 2 packets of dry yeast

Good to know, I would have thought I could get more out of pitching more. Glad I didn't waste that money in the future