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I'd have to disagree with this. We've never had probelems before because (at least from my experience) the coils usually seem to only run through the back wall.

How much yeast did he give you? Also how long and at what temperature was it stored. I don't thing I'd wait that long to pitch more yeast. The longer you wait without the unfriendly contitions the yeast create for bateria the greater your risk of infection.

I like the idea of a hole for each. That's what we did. I think its easier to keep track of which line is which that way and if we we needed to replace one it would be a lot simpler.

So we got our brew magic recently and noticed we are having difficulty sparging on high gravity batches. For these we’ll only do 5 gallon batches. The problem begins when we do a mash out at 168. The grains swell and it becomes very hard to keep an inch of water on top of the grains. One of my...

Is it really useful to do a 90 min mash? I've been doing a 60 min mash but I've heard most of the starch conversion is done within 20 or 30 minutes.

That's very true. I was more focused on the fact that people add concentrated enzymes to during fermentation to increase attenuation. Because of course I'm going to have some unfermentable sugars after the mash. And I understand this is necessary but the enzymes are supposed to convert many of...

Thanks Clem. You make some good points. I gotta say I'm still a little interested though. I've been doing all grain for a couple years now and haven't had any problems. *Knock on wood. Maybe I'll regret this one. I understand being able to dry out the beer through other techniques but this was...

OK, this is a little experiment I was thinking about trying after reading some articles online. After doing some research I've come under the impression that you can get a lower gravity drier beer by adding enzymes. I was wondering what would happen if I tried to go a more natural route than...

What are you using to get these IBUs.

What are you using to get these IBUs.

Is there a better way than just throwing the hops in and letting them float around freely to get a better extraction rate

I'm using the muslin bags, but 2 oz of leaf hops in one of those bags doesn't seem like a tight fit. I'm wondering if my calculations for the IBUs could be off if my gravity calculations are off. How could I only be getting 42% efficiency when the mash temperature seems great. Unless my ph was...

No that's a 5 gallon batch, we collected 6.5... 1.090? Really? I didn't think the efficiency was that bad. Although now that I look at it for 15 lbs that' not very high. Although I just bought an auto sparge that really made a difference, uping it to 1.075 but pre boil it was 1.04 which seems to...

Ok I'm not sure if you wanted the same batch but this is the black IPA: 15 lb American 2 row 1 lb Chocolate 1 lb Caramel .5 lb Black (Debittered) 1 oz Simicoe 12.7 aa for 90 min (total) 1 oz Amarillo 11.2 aa for 90 min (total) 1 oz Simicoe 12.7 aa for 10 min (total) 1 oz Amarillo 11.2 aa for...

Thanks for all your help. Its all very helpful. Unfortunately I am still a little confused how the bitterness could be as low as it is. I've tried submerging the hops better, boiling harder using different IBU calculators, different batches of hops to make sure the weren't old. Either way these...

Not that I have means to use some thing like a brewery but out of pure curiosity does any one know how the breweries get theirs so accurate?... I'm assuming they are accurate.

Thanks, that makes sense. Do think with it having a final gravity of only 1.016 and ABV of 5.9% that that would be enough to effect it that much? Although its a darker beer its not extremely malty, dark, or high gravity. Thanks Alot

I have been making a few black IPAs recently and have found that the the IBUs I get out of my calculations don't match the actual bitterness of the beer. I understand that a stronger beer could appear less bitter even with the same IBUs but then why do these IBU calculators figure in the...

When trying to figure out the ibu's in by beer using a calcualtor like the one here: http://www.rooftopbrew.net/ibu.php I'm entering the times for each addition of hops as the total time that those hops spent in the kettle. Is this the general consensus or should I enter the time that that...

Thanks a lot for the suggestions. I'll have to try it a couple different ways.