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For anyone looking to find A.J. deLange's post on the Homebrew Digest website of his ASBC volume approximation formula (in post #5, above), it can be found at the Internet Archive, here: https://web.archive.org/web/20160819162911/https://hbd.org/hbd/archive/5586.html

Thanks, hottpeper13. With my HERMS system, I could just cap the (drained) first runnings mash with the pils/flaked grain combo and sparge from there. Do you collect the runnings in real-time as you're sparging? For my system, it's easier to underlet a new volume of strike water, mash, and...

Thanks!

Sounds excellent! I was concerned that the second runnings of this batch might be too dark for a Belgian pale. SRM of the first batch is high, a little out of spec for style, at 26 to 27. I didn't know how much of that color would come through in the second runnings.

Hey, folks. I'm brewing a Belgian dubbel this weekend. Doing a no-sparge, full volume batch for the first runnings. Grain bill includes Belgian 2-row (~70%), and the rest aromatic malt, CaraRed, Special B, and D-180 candi syrup. I'd love to hear some ideas about possibilities for the second...

Great resource, that!

Indeed. Efficiency is sort of a universal concept. Any physical process will incur some loss, and a the ratio of actual / theoretical quantifies that. With respect to expected gravity at the end of the mash, I've always felt that we should teach beginning brewers how to calculate that, because...

That's how lore gets started... Stan Hieronymous reposts it at ProBrewer: Understanding Malt Analysis Sheets It shows up in the BeerSmith blog: Grain - TYPICAL ANALYSIS: Institute of Brewing / EBC Methods of Analysis Shows up in the coloradobeer.org blog: How to Read a Malt Certificate of...

Bruce, I did a few hours of Googling and its funny how often that formula with the fudge factor is repeated, without any explanation!

Thanks Doug and Bruce for the rapid response! Bruce, I did read somewhere (I can't recall the source) that one of the attributes about the laboratory mash where theoretical maxima are attained is that they purposefully over sparge, whereas no brewer (home or otherwise) would do that. That could...

On page 12 of Greg's book, there's a familiar and frequently requoted formula for as-is, coarse grind yield. The formula is also reposted by Stan Hieronymus at ProBrewer here. My question is: what is the magic number "0.002"? It's not discussed in the text. Assuming a typical malt from Crisp...

Thanks! Good to know you'll actually see the drop with the resolution of the stock gauge on the regulator!

Zombie thread alert! I think this can be explained with thermodynamics. It's really hard to get your head around why a hot break would form as temperature INCREASES. Hot break formation is really a two-step process: proteins must denature THEN denatured proteins must coagulate. Protein...

Thanks for the insight. I have a pretty typical taprite dual-gauge regulator (similar to this: 3741-BR). Did you replace the low pressure analog gauge or do you just use it as you describe: turn off the cylinder and observe? Good to have confirmation about using the tape for alignment. For...

Not really a brewing question, but more of a pipefitters question, applied to my 4-keg keezer. I would like to build and install a leak detection system inline in my CO2 supply line. The idea is this: place a high resolution digital gauge in the gas line between my tank regulator and multi-tap...

+1000 for the thread chart reference!

I'm brewing a big Belgian Quad this weekend, modeled after Josh Weikert's "Brew Your Best Belgian Dark Strong" from beerandbrewing.com. The grain bill is 11# Belgian Pilsner, 3# Belgian Munich, 0.25# Special B, and 2# D-180 candi syrup. Planned OG is 1.090. 90 minute mash at 148-150, with...

Thanks, guys... Good advice, all. Going to try a small, early Magnum addition and goose the Hersbrucker just a tad. Z-bob: Sterling's not one I've tried. It's on my radar, now!

I need some hopping advice: I'm brewing a big Belgian Quad this weekend, modeled after Josh Weikert's "Brew Your Best Belgian Dark Strong" from beerandbrewing.com. The grain bill is 11# Belgian Pilsner, 3# Belgian Munich, 0.25# Special B, and 2# D-180 candi syrup. Planned OG is 1.090. 90 minute...

Thanks for the rapid response. Just the range of figures I was looking for!