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I don't know if you mentioned the type of mash tun that you use, but in my large rectangular tun, the temperature is pretty even throughout after a stir. However my tall round tun has problems with getting the same temp throughout without a **** ton of stirring. If I stick the probe 4" in, it...

That's not a real word and even as it stands it really doesn't have any meaning. Are you trying to replicate Burton-upon trent's water? Or just replicating "burton salts" which is almost never the correct thing to blindly add to your water.

To delve into this topic some more, you should know if you have chlorine or chloramine in your water. Chloramine is by far better. I believe I've read it reduces chlorophenol production by 90 some percent compared to free chlorine. Chloramine is a bit harder to get rid of though. Sunlight...

We have one at the University of Illinois. President and Treasurer have to be Students or Faculty, but after that anyone in town can join. We have probably 40 members but we don't have that many show up at meetings. We sometimes use university equipment to brew and have a club frozen yeast...

In this order: Do an iodine test and check for conversion. If that fails, there is your problem. If not, get Kai's efficiency spreadsheet and fill that out. That will show you where you are not getting the sugars from. Depending on where the problem is, take steps from there. We need that...

https://www.homebrewtalk.com/f128/effect-calcium-zinc-magnesium-ions-multiple-fermentations-150767/

or filter with charcoal.

Refractometer.

Unremoved chloramine can lead to chlorophenols after fermentation. I describe it as an intensely spicy phenolic.

I could probably pretty easily do a final product blind taste test with some people with effects of Cl:SO4 ratio. I have an IPA on tap, Epsom salt and CaCl2, and handful of judges in the area who like to drink beer. Maybe compare results. Very interested if you do multiple fermentations and...

Special B is indeed a Crystal malt. Usually in the 115-130 range. With the many subsequent runnings involved in partigyle brewing I would think you are going to get increasing pH with the more water you run through, since the mash will be losing it's buffering ability if you will against the...

I don't know if anyone else checks the Journal of the Institute of Brewing from time to time, but I ran across an interesting article from earlier this year. It discusses various ion uptake during, after and in subsequent fermentations using the same biomass.(re-pitching/racking new wort on an...

The 0-40 are nice if you do a lot of super high gravity stuff, but both the 0-40 and 0-32 scale take up the same amount of space, making the 0-32 much easier to define the .2 brix marks and still give you up to 1.128. 0-20 is a little low as that tops out at 1.080.

more accurate... simply is. 10lbs dme + 5 gallons of water = 1.090 no matter what.

10lbs DME in 5.00 gallons is 1.090. I bet you have the volume off in the other one.

To sum up the thread... yes you do need one especially if you're AG :D But seriously, how many of you know your conversion, lauter and sparge efficiency that don't own a refractometer?????

Kind of off topic, but... You know I've seen this line said a lot recently, and I think thats a big misnomer of homebrewers. Commercial breweries don't overpitch so much as homebrewers massively underpitch.

Sinamar is also a wyermann product, and if he can't get carafa, I doubt he can get sinamar.

irish stout with chocolate and mint?

For "lowering" efficiency what I would do is figure out the OG you want. Lets say 1.040 and we're making 5 gallons. So every gallon take a gravity reading of that gallon(get a refractometer you will thank me and they're about $25. So before you break another hydro just get a refractometer...