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First the pro forma apology: Sorry if this is a duplicate thread. So I just did my first AG brew with wheat (c. about 25% of the entire grain bill; the rest was a pale malt/Pilsner malt combo). Single infusion mash @ 152F. So no protein rests. I got a pretty funky boil fill with all sorts...

Thanks for the input. I'm gonna let it sit for another couple weeks then.

How much more important is racking to a secondary with an AG brew? I just did my first one last Sunday and I have a little bit of a problem. I was planning to buy a glass carboy from my local homebrew shop for a secondary today, but it turns out they haven't got any in stock at the moment...

Well, I do have a tendency to overthink things a bit. Thanks for the reassurance.

I don't mean to beat a dead horse here, but I really want to ensure success on my first AG brew. Tomorrow I am brewing an AG Stout and I have calculated my water/base malt residual alkalinity at -50. So I am expecting to add some alkalinity to get a RA of somewhere around 225 (with just base...

Has anyone experimented with plastic tubing for wort chillers? I have been reading a lot about the use of plastic tubing to replace copper finned tubing in A/C and other heat exchange systems. Sources say that new polymers make plastic as efficient as copper in heat exchangers (max temp 220...

Thanks for the info. I guess I am going to have to live with either high sodium or high calcium. Incidentally, do you have any idea how much acidity a roasted grain, like a black patent, will add to the mash? I'm guessing that the residual alkalinity is going to depend largely upon the amount...

I am having trouble getting my alkalinity into the stout range without excessive sodium or calcium additions. Here is my water profile (as CaCo3): Calcium 98 Magnesium 35 Alkalinity 40 Sodium 12 Chloride 20 Sulphate 39 Ph 9.5 Residual Alkalinity -51 Any suggestions?