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I'm designing a porter in Brewtoad. I moved the dark malts to late boil addition (black patent, chocolate, roasted barley) from the mash. I don't see an adjustment in SRM in Brewtoad after that move. Shouldn't it? Or am I off base?

Is coffee malt a candidate for the late boil like chocolate or black patent or should it stay in the mash? And for that matter does adding chocolate or black patent in late boil decrease the SRM contributions of those malts (when compared to adding in the mash)?

Good point about the black patent. Scaled it back.

Will try this soon to see if the coffee malt will add coffee like flavors. I have to resist the strong urge to add more and more different ingredients. 8 lbs maris otter 4 lbs brown malt 2 lbs flaked oats 1 lbs coffee malt .75 lbs black patent .5 lbs chocolate malt 1 oz...

Are you adjusting for wort temp when measuring OG? What temp is your wort? There are calculators that adjust for temp.

I chopped one jalapeno finely to a pulp and dumped the pulp and liquid into the secondary with one gallon. I was careful to not let the seeds get in. I get plenty of green/jalapeno taste.

my 10g hlt is too small. 20G here I come!

Yes, food safe and resistant to leaching. Though I did start with milk jugs the very first time for the proof of concept. Those were too thin and couldn't handle the heat. Take care to clean and sanitize the inside as well as the outside in case of puncture or cap comes off. if that...

I do chill brewing but I have 6-8 plastic containers filled with water and frozen. When it comes time to chill I sanitize and drop them in the boil kettle. I recirculate the wort from the bottom to the top so the wort is constantly getting cooled by the frozen blocks floating at the top...

Jay is there any scraping, shaking, or other agitating to get the liquid to go through the false bottom when doing its job/covered in hops gunk?

Thanks Jay. Now I need to do more research. :)

Did you bottle with sugar and measure FG after adding the sugar?

I've done whole hops once and I can see how this would help. Thanks for the input.

Is there any gain to be had from using a false bottom in my boil keggle? I use mostly hop pellets. Anyone do this? The idea appeals to me but I started to wonder if some/much/most of the hop pellet gunk would make it through the false bottom. Thanks. -Andy

Does that search more than just my recipes?

Or family/life obligations

I hit my target pre and post boil and volume target. Just curious. Seems like a waste though I don't see how to take advantage - good to the last drop and all.

One time I left the gate valve open on my mash tun overnight after brewing. Wort dripped overnight. There was about 2 cups the next morning. The wort drippings collected had a higher gravity than I would expect. Is this normal or did I just miss out that much sugar?

Working on a Eye on the Rye clone. thoughts? 2 row rye malt 10 lbs cara rye 1.5 lbs cara red .5 lbs melanoidin .25 lbs ctz hops @ 60 min 1 oz ctz hops @ 30 min 1 oz whirlpool mt hood and cascade 1 oz & 1 oz dry hop @ 4 days mt hood and cascade 1 oz & 1 oz Not sure how I am going...

I'm adding a 1500w 110v heat stick to my HLT. Questions: 1) can I use an infinite switch to adjust temp? Is that hard on the heat stick? 2) if I use a temp controller what ready-made units can handle 1500W and submerged controllers upto 180 ish *F?