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1. Lauter Tun dead space is the amount of liquid left in the mash tun when it stops flowing correct? 2. Selecting to "adjust mash volume for latuer tun deadspace" will increase the grist ratio correct?

When designing recipes and setting the batch size it should be set for the post boil volume correct? That is technically the final batch size even though it won't all make it to the fermenter.

When designing recipes and setting the batch size it should be set for the post boil volume correct? That is technically the final batch size even though it won't all make it to the fermenter.

Any foaming issues running 3/16" line and tail piece while using a shank with a 1/4" bore?

I took samples of my beer after 2 weeks of fermentation. Hydrometer - 1.010 sg. Refractometer - 8.5 Brix or 1.034sg. I understand that the refractometer reading is taking other thingS into the measurement besides sugar but what is the correction I use when using a refractometer to get...

I have read and heard different things... Is a mash out necessary?

OK cool... I normally don't cold crash the starter. I only put it in the fridge to keep the temp from climbing too high since it had gotten to 72. Seemed a bit warm to me. Normally I just make the starter, cool it, pitch yeast and use it the next day. Thanks for the replies.

Made a yeast starter and pitched my yeast into it at 66 degrees. The temp climbed to 72 so I put it in the fridge. I forgot about it over night and the temp dropped to 40 again... Will my yeast be OK or will the cold crash kill it?

It is a 10 gallon Polarware Kettle with a torpedo screen. Got it from Northern Brewer. I personally think that the hole was drilled too high but not by much. What do you suggest I do to fix the tube?

After the transfer my boil kettle has 1.25 gallons of wort left in the bottom. Knowing this... I make my calculations as follows. I boil 8 gallons I loose 1.5 gallons to boil off. I loose 1.25 gallons to the kettle. I end up with roughly 5 gallons in my carboy. I adjust my Beer...

Does it matter how the pump is mounted? Does having the impeller facing the floor effect the performance?

My local water runs in the 7'ns for pH. Neutral. Using Lactic Acid... does anyone have any methods for lowering the mash pH to 5.2 for a 5 gallon batch? This will be my first run at All Grain. What is the best way to go about lowering the pH? Do I adjust the HLT or the Mash? :rockin:

So I read its anywhere from .9 - 1.3 - 2.0... What is the deal with the grist to water ratio? What works best? What is the best ratio?

Is it necessary to completely dismantle the corny's to clean them between each batch? Or can you leave the posts and dip tubes intact and just clean the internals and the lid? Maybe dismantling every few batches... :rockin:

Thanks! I will do the same.

When extract brewing and doing a full boil of maybe 6.5 gallons... how long should the grains steep for?

When is the best time to add a pound of coffee to a 5 gallon batch of beer? During the boil or fermentation? Thinking about making a coffee porter.

Any preferences or effects on flavor of beer? I read the brass isn't the healthiest way but what about chrome and stainless? Do they also contain lead?

What about adding it to the corney with the chilled beer for serving?

Brewing a smoked porter... Want to transfer and add a bottle of grade A maple syrup to my secondary for a week. Any experience or advice? Will it start to carbonate my beer? :mug: