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ah, I see i am starting it up full speed. I will try a slower recirc. Thanks!

hey all, I do a mash out recirculation at the end of my mash and most the time it causes a slow or stuck sparge. What could be the cause of this? Is it likely that my crush is too fine? (I think my efficiency is around 70%). or do I need some rice hulls? Anybody out there have any problems...

Oxidation is a problem that can happen. The cold beer and air take up less space in the carboy and there is a significant amount of air pulled into the fermentor.

I did taste it and it was very sweet still. Tastes clean though so i dont think its infected at all. I dont think i under pitched as i used the yeast calculator to make an approriate starter. I will check it out and maybe repitch another vial. thanks for the reply!

I did taste it and it was very sweet still. Tastes clean though so i dont think its infected at all. I dont think i under pitched as i used the yeast calculator to make an approriate starter. I will check it out and maybe repitch another vial. thanks for the reply!

Hey guys, I made a belgian trippel using Jamils recipe in Brewin Classic Styles. Mashed at 149 for 90 mins. I oxygenated the wort at 1L per minute for about a minute and pitched an appropriate starter of white labs 530 at 64 and let rise to 70 over about 4 days, then left it there for another...

Thanks for the reply. You are correct, i think the only way to maintain a constant temp is to have a constant recirc going on. other wise the hotter wort will eventually build up on top of the mash bed.

The "probe" would be just me checking in the actual mash bed with my hand held thermometor which i calibrated my PID to match. But no, I am not conitualy recirculating. I have a coil in my HLT (about 170) and the march pump turns on and off to keep the temp correct.

Yea, I had this configuration as well and it ran cold, but said that it was at the proper temp. so i am wondering if i have a faulty PID or if its not configured right. What would cause the PID to read a constant temp but actually continue to go up several degrees over time?

Hey all, I am having troubles maintaining mash temperatures with my PID controller. I put links to the actual PID and probe that I am using below. My set up is that I have the probe in a tee coming out of the mash tun so i am essentially monitoring the temp of the wort coming out of the...

This is a good point. I have measured different areas of the mash bed and it does vary quite a bit. I just built a PID controller though so i can recirculate while mashing for more stable and even temps. so i will try it again with this in place next time.

Well to update the thread again, the dubbel finished out to high. So i guess my theory was wrong about the pilsner malt being overly fermentable. I will keep playing with the belgian yeast until I figure it out.

Cool! This sounds do able. I was thinking that the probe was basically a conduit back to a sensor in the base of the entire unit, but if the sensor is in the end of the probe i see that it cannot simply be cut to size. Thanks for the help!

Hey all, I bought an 8" temp probe online (link below) and it is too big. Can I just cut it off to length I need (maybe 4") and clean up the rough end? or will this damage the probe? thanks! http://www.auberins.com/index.php?main_page=product_info&cPath=20_15&products_id=270

you can just leave the skin on and smash it all up in a bowl. Toss it in the mash with any liquid that came out of the flesh and mash as usual. You might need to add rice hulls to prevent a stuck sparge. This is only necessary if you crush really fine to begin with or use a ton of pumpkin. You...

Well, to update the thread here, I double checked my thermometer and i is accurate. Also double checked my hydrometer and it is accurate, so I know that my ways of measure are good. Also I made an ale with 2row (not the belgian pils that I think might be over attenuating) and it was spot on at...

That is a good point. Yes, it was about 50% flaked wheat. I am using a Taylor digital thermometer calibrated to 32 degrees F., using ice water. I also have a thermometer on my mash tun that is calibrated to the Taylor thermometer. They read the same but the on on the mash tun takes longer to...

Recipe is from Brewing Classic Styles: 11 pounds pilsner malt 0.5 wheat malt 0.5 aromatic 1.5 cane sugar I fermented at 64 and raised it over the course of 4 days to 68. I used WLP 500. Yes, maybe the sugar could come down a bit. I thought .05 to be super low as well to the point of a...

the blond was 150 for about 60 minutes and the wit was 122 for 15 mins and then raised to 154 for another 45 minutes.

Hello, I recently made a witbeer and a belgian blonde and both ended up over attenuating. the witbeer should have finished at 1.011 but ended up at 1.005 and the blonde should have been 1.012 but ended up at 1.004. On both i hit my mash temps according to the recipe. I have confirmed my...