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Is there such a thing as to vigorous of a rolling boil? Yesterday I brewed a Rye. Pre boil volume, 9.38 gal. 90 min boil. When I racked to the fermenter there was barely 5.25 gal. Maybe my interpretation of a rolling boil isn't right. Thanx for any help.

I'll be doing a Roggenbier tomorrow with 3# of Rye. Is 1# of rice hulls enough?

I have a polarware 40 qt pot as my boil kettle. Thought I should confirm the evaporation rate of the kettle for brewing software. I have a measure stick already marked. I started with 8 gal water. When it came to a rolling boil I started the 60 min timer. At the end of the boil it had boiled off...

Now you know the answer to your ?......Rye Not! I just bought some rye for a brew in a couple weeks. It calls for 48% rye, 20%Munich, and 23%Pilsener, plus a couple other crystals. I think I'll back off the rye and make it up with the Munich and Pilsener. And thanx for the lesson before I made...

After my 1.5 year brewing hiatus, I had my city water tested by Ward Labs. There were some changes made during my hiatus. PH-8.4 sodium-82 potassium-6 calcium-38 mag-20 total hard.-178 sulfate-94 chloride-15 bicarbonate-86 total alkal.-73 I will have to use campden to remove...

Yep. Bubbling just as if on a stir plate.

2 room temp Cal. Ale in 1 litre starter beer at 70* Stir plate doing its job. Yeast well within its use by date. No kraesen what so ever. Looked like flat beer swirling in the flask. Left it overnight, no action. Thought that sanitizing the flask with Star San was the culprit. I boil my beer in...

Yep

How much?

I use a SS hose in the bottom of my 10 gal MLT to drain my mash. Am fixing to brew my 1st wheat beer(I don't like it, it's for someone else). What are some of your suggestions to prevent a stuck sparge. I keep reading about rice hulls, but I thought that was for the false bottom MLT's. Thanx.

Just Sunday I did a Dusseldorf Alt that called for 1# of Aromatic. Recipe came from "Brewing Classic Styles" by Zainasheff and Palmer.

Using RO water how much phosphoric acid takes the PH from 7.44 down to 5.5? There are post out there that say treat all brewing liquor to 5.5. Gordon Strong says that, among other reputable brewers. Do you leave the PH probe in the 5 gal RO jug until it stops? I think I added 1.5 ml to each 5...

Recently bought a recirc wort chiller. Any recommendations on a good pump to pump the ice water through the chiller?

I have had a ph55 for a while now. Haven't brewed since last spring, due to not being able to cool chiller water from the garden hose. Ph meter was not under water the whole time. Is this meter good or bad. If I am going to continue with it, I will have to get solutions for recalibration. Just...

I was thinking of a plate chiller, but glad I saw this post first. I'm gonna do just as above. 1/2 copper recirc. arm. I have a pump, brand new. I have hose. All I have to do is get the quick disconnects. I also have a sump pump for ice water like the configuration in the Mr. Malty post. In the...