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I do three gallon batches and recently just did my first slurry repitch. I think it was a few table spoons. Fermentation went off as normal.

Suggestions for telling when conversion is complete then? Just wait 90 min to be sure?

Interesting. I've read in other posts that stirring is essential. #confused

This is great information. Thanks! I'm going to get the iodine tester to make sure I'm finished with conversion before I empty.

It's a rolling but gentle boil. I think the design of the pot also helps (as it's tall and not a lot of exposed surface area). I'll try the foil idea. Thanks!

Thanks for the thoughts. I did do trial runs and calculated 0.2 gal dead space loss and 0.5 gal/hour evap loss, both of which were plugged into BeerSmith. I understand from Palmer that having too much "head space" in the mash tun decreases efficiency, but I don't really want to go smaller...

I've never calibrated with distilled but have used tap and it shows a perfect1.00. I'll try distilled to see if that has any change.

I am taking gravity readings with a refractomerter. I placed the wort into a ceramic mug to cool down for 5 minutes to ambient temp (70 F) then took the readings.

I am in need of help with my efficiency. I've read previous threads, took the advice, but am still having nightmare-ish efficiency problems. So far, I have done 2 all grain batches after a dozen or so extract brews. My equipment: I have a five gallon circular cooler from Home Depot that I...

Point taken. I'll be replacing my water this evening!

Just a question, why fill with star san? Who cares if it's sanitized?

You're right on--I have no idea what the temps are! I just know my basement is cooler than the rest of my house, which we keep at 66. I like idea of bringing to brewery. Might just do that.

I think this wasn't a problem. I only have done 1-2 gallon batches, and I have used half of the packets (or a little more) after rehydrating. But something to be aware of as well.

If he refunds you the money that you paid him, you really have no "damages" to speak of (minus minute interest/opportunity costs). Take the money and walk away.

I've read it occurs when fermentation occurs at too high of temps. See this thread: https://www.homebrewtalk.com/showthread.php?t=199955

Great advice. Thanks. Hello from down state, btw...

The first three were IPA kits from Northern Brewer. The last three were two stouts and an english brown ale.

I considered that. Most, however, were brand new bottles that had full 2 minute soaks in star san. It's not impossible, however.

Thanks for the advice. Any suggestions for a standard ale yeast that can handle higher temps?

I don't. I plan on getting one of these immediately.