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Leaving the lid off was just an example of where heat loss isn't accounted for. I'm talking about having the lid off while stirring the mash during normal procedure. I don't strike at 170F and hope the temp comes down that would be silly. Here's the notes on my last 6 batches using the GB...

It's an exact science but the process isn't. There's heat lost not accounted for when adding the water, mixing, and having the lid off. If I mix too much the temp drops, not enough and it's too high. All I know is the GB Rackers calculator works for me.

Is it worth potentially ruining 5 gallons of beer to save 1/2 cup? Not for me...That works out to 32 samples per gallon.

Yeah that does seem odd GB Rackers puts it at 169F. I do thinner mashes though at least 1.5qts/lbs and using the rackers formula always gets me dead on (it's almost always 166F to drop to 152F). I don't think any are 'wrong' but each may suit different people.

Bingo thats how I do it. Replace some aroma/flavor hops with FWH. It's not just for Big IPAs either in fact, I believe FWH is a traditional Lager technique. (Noonan mentions it in his book) I've got a low gravity bitter I'm gonna FWH .25oz styrian gold and then do only late addition hops for...

I always use GreenBayRackers calculator and it's always dead on. Trick is knowing your grain temp and pre-heating the tun.

I started with the zap-pap system, what a PITA drilling all those holes! I think I used towels to keep the temp...My efficiency was always pretty bad, 60-65%. It works well enough.

I'm making a Bitter 7lbs MO 6oz crystal 60L 6 oz torrified wheat 1 oz black malt .5oz challenger .5oz northdown 60 .25oz challenger .25oz northdown 15 .25oz challenger .25oz northdown 0 west yorkshire ale og 1.043 ibu 34 waddya think? too much hop aroma for a bitter?

I don't mash out and I do fly sparge.

^^^My Chem teacher said she tried making wine once and it came out really sour, so she gave up. I hydrate it in water and add it to the grain like the bottle says, 1tbs.

I wouldn't do a decoction with 2-row for reasons already stated, namely what Noonan has to say about it. I'd do a multi step infusion mash with a protein, sacc, and mash out rest to eek every bit of sugar and dextrins out of the grain. That being said I've done several decoction mash-outs with...

Are you referring to the GW recipe that is like 2lbs of molasses boiled and then covered with a horse blanket overnight and bottled? I'm not sure how good that would come out. Maybe this is why Franklin was so into wine lol.

bayou q14 (I think) 7-8 gallons boiling in about 15 minutes.

Yeah considering how much I love their Porter, Steam, and Liberty the small was pretty boring. I know they make it from the second runnings of thier barley wine and I'm pretty sure that is a single malt wort. What I love about session beers is thier complexity and the ability to use several...

the only commercial 'small beer' I ever had was Anchor's and although it's a decent beer I'm not a big fan, too plain for me. But if you want to talk session beers I'm all about some low gravity bitters, specials, and bests with ogs around 1.034-45. Not technically small (party gyle)beers though.

I almost always use pellets for bittering and plug/whole for aroma.

^^^+1 on aging...I've been drinking my IPA that was bottled 1.5 weeks ago and it has angina causing bitterness that will mellow eventually.

don't worry about disturbing the grain bed, in fact I rake the top 1/3 a few times to avoid channeling.

Also as explained in the video, by boiling a thick decoction (mostly grain) after the mash sits long enough to disolve most of the enzymes the enzymes are not denatured, they are left in solution in the un-boiled liquor.

Another 'Advocatus Diaboli' back in the day Bass reportedly never boiled hard but rather, simmered their worts for as long as 3 hours.