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I don't think I understand your question correctly. There are only a couple options, and they are obvious so I am not sure what you are really asking.

I'm going to give our softened city water a shot on a partial mash lager recipe, probably this weekend. I don't have any acid malt on hand though. Any thoughts on how the mini mash would be affected?

Damn right they're essential!

When I started AG I read 1.25 - 1.5 qts/lb so started with 1.25 and haven't seen a need to change. Maybe this is one?

I totally forgot about this extra cleaning and brewed a batch last Friday. No stuck sparge.

I started trying to do it by hand using the calculations presented in Ray Daniels's Designing Great Beers book and quickly decided there had to be a better way and quickly found Brewers Friend online. I think looking at and tweaking known good recipes in some recipe-building software, then...

I also used rice hulls...I forgot to mention!

I pureed my roasted pumpkin (actually butternut squash - nice orange color and more flavor) and put it in the strike water as it heated. I did this so that I could reliably hit my mash temp. It went in the mash and not the boil and worked great. I will say some of the squash pulp did make it all...

Worth a shot!

I was looking at a chart of Wyeast yeasts and their optimum ferm temp ranges and most of the ones that stuck out as allowing for higher temps (70+) were english and belgian ale yeasts. Overall though, I agree, being able to keep the fermentation temps in the low 60's is optimal for a large...

This is going to result in a higher active fermentation temperature that is only optimum for a few types of beers, namely characterful English and Belgian ales for the most part. I suggest finding/buying/building a temperature-controlled fermentation chamber. The one I made markedly improved my...

I like to get a few things ready the night before so I can hit the ground running. Grains milled and up to room temp, strike water measured and ready to heat. There's a lot of dead time in the process you can use to help speed things up: While mash is resting, go set up for boiling, measure...

Alright. I guess I can just chalk it up to that then. I've had gummy issues with rye and know to use a dose of rice hulls with that or oats, but haven't heard of, nor experienced this with pilsner malt.

No, single infusion at 154*, 1.25 qts/lb.

I brewed a Bo Pils yesterday and experienced the first really stuck sparge I've had. I was using the same cooler MT with the braided hose filter I've always used. The grain bill was 90+% weyermann pilsner malt with a few minor additions like carapils, melanoidin, acidulated. I double-crushed the...

Yup that's what I was using!

Thanks for the advice...that's a nice looking beer right there...making me thirsty.

I use a carboy for fermentation and 3 gallon pin-lock kegs. How much oxidation is occurring in this process: After fermentation, cold crashing done allowing air to suck back in. Transfer to keg with standard siphon. Seal keg Attach CO2 to liquid-out post and push CO2 up through the beer...

I always check my pre-boil gravity with a refractometer to see what my conversion efficiency was and if it matches my expected efficiency. I don't often check post-boil because you should be able to calculate that based on the remaining volume of liquid. I've started doing this more recently...

We had a German exchange student and her family sent me more than a few beers. I liked them all, but recall Konig Pilsner in the tall can (no light skunking) as my favorite. Lucky me we'll be heading there this spring so will get to try some closer to the source.