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Just out of curiosity why do you need to hit step temps? Most malt that we buy today is fully or highly modified and has already undergone those lower temp changes while they were being malted. If you are using malt that is undermodified then yes you will probably benefit from step temps. If u...

no offense to anybody but seems the initial question is getting twisted and turned. We are talking about VOLUME not absorbtion, density, ect.... As stated before by AZ IPA the volume of one gallon of water will always be the same (1 gallon = 1 gallon) no matter what u put into it (As long as the...

I brewed a batch of this 2 weeks ago and the yeast has not dropped from the top. Anyone else have this happen? I figured it would've dropped by now. Im not gonna rush anything so I'll just let it sit for a few more days and if the yeast doesn't drop out I'll start taking gravity readings for the...

exactly my thoughts

Seems he would be right because were talking about volume not absorbtion. If the 1 lb. grain goes into 1 quart water it will be "absorbed" and then the resulting volume of the final product will be 1.32 quarts. This is the way i understood it think of it like this: after the grains are...

yeah im gonna have 1-2 lbs of DME on hand so i can boost the OG if needed to get closer to the target. Whats your opinion of buying a stainless false bottom from my LHBS or making a manifold for my MLT?

ok cool. I'm usually really good at following procedure so once i do my first AG single infusion mash and then make adjustments accordingly (hopefully not needed but expected for my first AG) I will be able to make a solid procedure to stick with so i can be consistent on future batches. Thanks!

thank u!!!

If I placed 1 lb. of grain in 1 gallon water how much will the new combined volume be? Just curious nothing more Or will the grain absorb enough liquid that it will not affect the percieved volume?

hmmmm very good points! when you got your own mill and cracked your own grains did u have any stuck sparges?

Ok cool. Is there a specific sparge method that works best for you? I'd be totally happy if I could get 75% efficiency on a single infusion mash.

Normally i would question the same thing but this guy has literally 50+ first place blue ribbons from winning brewing competitions hung across the front of the store. I totally understand what you are saying though and is usually totally true. Employers nowadays dont wanna pay the money to hire...

Ok thats good to know thank you very much. Yeah you hit the head on the nail with "very short" to their customers. Im starting to question their advice as well.

Im gonna be taking the next step and switch over to AG brewing on my next batch and im wondering what others have experienced with their infusion mash setups. How much efficiency do you "typically" get? Whats the high and low end efficiency that i should expect? Thanks!

thanks for all the support guys! i'm def gonna go AG next batch. Im thinking about going with an infusion mash setup. Any Pros and Cons with an infusion mash setup vs. step mash/batch sparge?

yeah by no means am i trying to "make them look bad" or give them a bad name Its just discouraging that its so hard to get positive feedback from them. You ever watch seinfeld and see the "SOUP NAZI"? Thats what im dealing with more or less hahahahaha. thanks guys for all the help!

whats your thoughts about infusion mash vs. step mash? i'm gonna go infusion since the malts we get from our LHBS are highly or fully modified

well i live with a fat person and the damn A/C is constantly glued at 68-69 degrees ( i hate it! hahahaha) all year around and i have a small half bathroom that doesnt ever get used and keeps really cool so i can definitely keep temp controlled. I just hate the really negative feedback i get...

so ive definitely caught the "homebrewers" bug and really have a fun time learning new brewing techniques/procedures. Ive done 5 partial mash batches and I am now interested in taking it to the next level by going all grain with an infusion mash setup. I already own a 7.5 gallon "turkey fryer"...

looks as if the yeast has already dropped so its very possible fermentation is complete. check your gravity and go from there. What was your OG and what was the attenuation% of the yeast?