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Yea i aerate while the wort chiller is running..buthe foam has to be made out of something...its not just water and air. But maybe you're right, maybe its negligible. You think the difference in OG is purely because of the larger batch size?

So I recently brewed a batch of american red ale last night, and I missed my OG by several points. Target was 1.060, and i ended up with 1.046. Part of the reason was i used to much sparge water, and ended up with about .8 gallons too much wort. I realize (now) that I could have boiled some...

I think you are referring to the beta rest, which is at a lower temp around 110F. Unmalted grains like wheat and oats have beta-glucans that cause stickiness in the mash if they arent broken down ahead of time.

Science people, science!! Seriously though, this isn't neuro-surgery. If it tastes good, you did good. No one you give your beer to is gonna diss you because you didnt rehydrate your yeast.

Have been doing some additional research and this is what i came up with. The two active enzymes in the protein rest are peptidase and protease. Protease is responsible for the break down of large proteins that cause haze and reduce head retention. In modified malts (which is most malts), these...

True...unmalted grains, i.e. flaked, would benefit from the protein rest the most. Also all the more reason to do a separate step mash on the unmalted grains.

John palmer describes the protein rest as allowing enzymes to break down the larger proteins that are in moderately modified malts which cause haze and reduce head retention. That sounds to me like it will mostly affect appearance and body. To me splitting your less modified malts from your...

Yea well I still have it setting out with an S-airlock on it. If it starts bubbling we'll know the answer!

Yea the same thought process went through my head. I read some where on this forum that a heat shock of greater than 10 degrees would be enough to kill yeast as well. So therefore it would not matter what the final average temperature was, just what the initial contact difference was. I was...

Oh No not the beer gnome! I believe I shall have to make a sacrifice to appease him. I will drink massive amounts of beer and sacrifice millions of my brain cells to the great beer gnome so that my next fermentation will be mighty in flavor and strong in body!!

2 cups boiling water and malt extract...

Hey so this is my first post, and its kinda an emergency! (not really) My friend just poured steaming hot wort into my yeast starter growler. I was trying to step up my starter amount by adding some more wort...and I forgot to tell my buddy to ice down the wort before he put in...