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+1 Did it with a Cascade pellet the first time I brewed. Not exactly awful IMO. Almost did it with a Citra pellet not long ago as well.

Read through this post. I asked about water volumes and stuff but Denny chimed in with some batch sparging and efficiency info. He's somewhat of a home brewing legend. He's got a Wyeast strain named after him if you're not familiar with him lol...

Dunno if it's just me but I shoot for 190 degrees for my sparge water. Tannin extraction only really becomes a problem with too high if a mash ph, not temperature.

Most people will try to get their mash in the 5.2 to 5.6 range. A lot if people use various salts to bring the ph in the right range. It all depends on be water profile and what's in the mash so it's different every time. There is a lot that goes into it that I don fully understand (just yet)...

You using anything for ph correction? Also, how clear are you getting these beers?

Sounds promising.

I'm interested to see the outcome as well. Give her a taste and let us know.

The only thing I can think that would be referring to is mash out water to halt any further conversion. In any case I don't really see it helping efficiency that much.

Haha ok good. I was gonna say, I don't think I could have a serious conversation with anyone if they had a pickle floating in their beer.

I looked at w 13 gallon one and it said it was used to store packaged medicine. Also said they were rinsed out and stuff.

Not seeing any valve on it either. They look pretty sweet. I can see that 12 gallon one being great for 10 gallon batches as well.

Denny, I actually read through your page a few times before my first all grain go around and it was a HUGE help. I guess I just misread/overlooked the water volume part. I figured it would be easy to heat the sparge water halfway through the mash but I guess that's not necessary. Thanks again...

Gotcha! Feel a little stupid now haha. Wouldn't be the first time either. I really appreciate all the help! I'll be sure to take some really detailed notes next time I brew so I can get everything really dialed in.

Did you know about this BEFORE you dated her????

I meant to say sparge water. I understand mash thickness, I'm just an idiot lol. If you have to wait to measure your first runnings, do you just heat up a certain amount of sparge water and dump what you don't need?

Ok I guess I was just over thinking it really. All those water volume calculators I came across online account for like half a gallon equipment losses then half a gallon trub loss. Which I thought to be a little high. In honesty I haven't really measured for all that's stuff, but I figure that...

Yes, I normally do three weeks in primary then dry hop/carbonate in the keg with gelatin for a week. If bottling, I rack to secondary with hops for a week then bottle as usual. Will come out a lot better then just a week primary.

Think of it this way. Yeast has 4 basic phases as it ferments: pitch, lag, exponential, and stationary. Yeast produce acetolactate early in the fermentation. That is the precursor compound for diacetyl (buttery off flavors). The yeast need plenty of time to reabsorb those compounds AFTER the...

Did that a few weeks ago in my fridge with an IPA I brewed. Let the beer thaw and it should be fine. May take a day or two to get the carbonation levels back to where they were but no harm done IMO.

Absolutely. And unless you're dry hopping, bulk aging, or racking onto fruit/oak/coco nibs etc I wouldn't bother with a secondary. Like mentioned above, the yeast will do their thing and they really clean up after themselves at 3 weeks. Racking too early can cause some off flavors since the...