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Only if your conversion isn't complete in the first place. You're going to have lower attenuation from any additional conversion that occurs at 160F as beta enzymes denature extremely quickly at that time, so you're left with long chain dextrins, which will lead to a slightly higher fg, and...

Absolutely disagree. This is a matter of lauter efficiency, which is separate from conversion. Saying lauter efficiency doesn't matter would mean that squeeze and sparging don't influence mash or brewhouse efficiency at all. At work but I'll try and remember to finish cleaning up the...

For those testing this for yourself, if you don't mind I would appreciate it if you filled out this form as well and reported the outputs. https://pricelessbrewing.github.io/BiabCalc/#EfficiencyEvaluation I squeeze, sparge (dunk/batch style), and squeeze again. The only thing takes about 15...

Not quite, there's a hard limit on mash gravity as a function of mash thickness. The maximum mash gravity corresponds to 100% conversion efficiency. If you rephrased to Then it would be true.

This is because beersmith assumes you will have a constant brewhouse efficiency regardless of process or recipe. This isn't realistic.

If you had 7 gallons @ 1.0470, and then changed your process from full volume mash (no sparge) to sparging with 2 gallons, you would be left with 7 gallons @ ~1.0518. Gaining almost 5 points, and going from ~81% lauter efficiency to ~89% lauter efficiency. This can be easily done using my...

The phrase "rinsing sugar" is extremely misleading. There is no dry sugar in the mash or grain or wort. It's a bad analogy. The best way to think of it is via dilution. If you put a sponge into some juice, you have a very good analogy for the grains and wort. Squeezing the sponge (grain)...

Mash efficiency = lauter * conversion. You're getting conversion and mash mixed up, which is totally understandable.

Since you already have a mashtun, I will comment that AiH has a sale today for $10 off $50 purchases, and a 8 gal stainless kettle with 1 welded valve for $49.99. Add a ball valve and you're good to go for a durable kettle that'll make transfering to fermenter easy.

Ugh one of the many reasons I hate the profile models. Mash temp and whirlpool process should be a recipe variable, not tied to a profile.

For 15 gal, the 3500w burners probably the only suitable candidates. If necessary you can always suppliment with an additional electric element.

Efficiency isn't a constant value. It will vary depending on how much water you use, if/how much you sparge, how much grain you're using, and how much your boil off rate is. What I would do is enter your efficiencies into a spreadsheet, along with the boil off rate and grain bill. After a...

Iirc it's the .sqlite file. Not home so can't confirm the file location, but I believe there's only one. If that doesn't work, I'll see if I can find it later.

Not mine, but you guys got me laughing pretty hard. I would totally print one of those though if they uploaded the design, assuming it worked well at catching all the grain.

First great post as always doug. Second I believe this is one of the reasons that low temp mash steps (acid/protein etc) were historically beneficial (before awesome malsters made it less than necessary for good conversion), and are still helpful for low diastic power grain bills. One...

I have a copy somewhere, but I also have an online calculator that does this automatically (originally using @doug293cz version of it, which I'm in the process of switching to a much less math intensive version). https://pricelessbrewing.github.io/BiabCalc/#Advanced and this one creates...

In case you guys aren't on AHA forums, https://www.homebrewersassociation.org/forum/index.php?topic=29472.msg387463#new

Iso

Thanks for the info martin, any sources OTOH?

That's a distinct possibility, it's a 20V 1/2" corded drill IIRC from DEWALT. It doesn't really heat up much, and has never smoked except when I was first setting the corona up and had it down too tight. It's mostly for peace of mind.