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Vorlaufing is a common practice in most German and other lager breweries that are producing clean crisp lager beers. Any extra grain in the kettle is said to give a burnt grainy flavor to their beers, so a lot of German brewers swear by clear wort into the kettle to give the cleanest beer in...

http://www.mrmalty.com/calc/calc.html

That tells you very little of what you need for brewing. You really need to know the levels of... Calcium Magnesium Chloride Sulfate Sodium Bicarbonate/Alkalinity Try ward labs posted above.

To get it to do anything at this point you will probably have to add the yeast while it is actively fermenting. Alcohol is toxic to yeast, so pitching a pack into a beer that's already got that much alcohol won't do anything because the yeast won't even wake up. Get it going in a starter and...

Pretty easy to figure out since you're boiling off pure water which is 1.000. 44*5=220 220/6.25=35.2 1.0352 or 1.035

1.035............

Also, with the coffee grinder, I would imagine that grinding up the endosperm more would lead to grinding up the husk more as well, which is something that you do not want. That's another advantage of a roller mill, instead of grinding on some way it crushes the grain so the husk will stay...

If you can manage to keep the husks in tact, then you could grind the rest to powder, but you would never be able to run-off if you did that. Like the Pol said, that part really depends on your system.

Might want to try posting those pics again.

I always have the same problem with the sparge water calculator in Beersmith. It's always off by about 10-12ºF, so I just use boiling water to mash out with the amount BS says I need at around 200ºF, then sparge with 175ºF water.

Neat idea, but may be a little overkill. +1 to the strappin up before filling. I love my brewhauler, but whats the point if you're still going to be lifting a full carboy by hand. Nothing wrong with glass, and like stated above they hold a little more volume which is perfect for my...

Glad I don't have to clean up that scary looking mess.

I think the briess wheat extract is a 50/50 blend of pils and wheat.

It won't fit 15 gallons. ;)

I boil off 20% of 7.5gal, which is 1.5gal, leaving 6 in the kettle, exactly what I typically get.

Grain to water, you are more likely to get dough balls the other way.

The way I think of a SMaSH recipe is two single flavors. One flavor from the one kind of malt, and one flavor from one kind of hops, to see what they bring to the table when formulating other recipes. If you toast some, it throws another flavor in the mix, and you don't get as clear of a...

Mash thickness will slightly affect the fermentablitiy of your wort, but mash temp will affect it much greater. It's true that thinner mashes tend to produce a slightly more fermentable wort, while thicker mashes produce a more dextrinous wort, but the difference will be maybe 2 points on your...

Here ya go, called a sight glass. https://www.homebrewtalk.com/f16/pyrex-sight-glass-kits-45229/ Forsale

That's fine, then add enough sparge water to make up the rest of the volume in the kettle, stir, vorlauf, drain. It just doesn't tell you how much water you need for that second sparge, but you should be able to figure that out by just looking to see how much more you need in the kettle, the...