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I thought the looked rather plump. I seem to get shredded husks even at .050" at 500 RPM. Maybe the teeth are still to sharp?

Whats the finest crush those of you who recirculate are using? My drill is a high torq single speed (500 rpm). My old home made crusher with that drill could crush extremely fine with little to no husk shredding (and 85-93% eff). I'm finding that I can't crush less than .040 without shredding...

I also find that ver 2.2 doesn't calculate total water correctly. I had to add several extra liters to the "dead space" section to compensate.

Glad it worked out for you!

If its in a secondaryvthen probably would pitch some yeast and leave it in a warmer room for till the apple taste is totally gone. If their is a yeast cake then move to warm room and swirl the hell out of the yeast. Possibly add a little bit of sugar to get the yeast revved up a bit. Say 4 oz...

Some people mistake aldehyde as "sour" like. I find it taste green apple like. Usually a sign of incomplete fermentation/to cold a fermentation. Has anyone else tasted it? Usually a lact or peddio will leave a whit film all over the surface.

Sure your not tasting green beer? Do you notice an apple taste?

Doesn't look infected. At least from that pic.

Pitch somevfruit and tell people your making lambic ipas. ;) Do you keg? If sk ghe cold frixge temp woll halt or at leady stall any further souring. Also you coud dose it with campden/sulfite and eeight 24 hours for the sulfite yo off gas and pit hva pack ofvyesdt prior to bottling if you...

Adding grain first could lead to a more compacted grain bed as well. I think I did that by accident once. Harder to mixup felt like dry mud at first.

Considering that there is still utilization above 180f....

I disagree. You will get some bitternes. I highly suspect the age/storage of the hops. I saw a hbs once that left their hops in plastice containers at room temp! Alpha acid % can drop considerably from oxidation. I vacuum seal my hops and store in the freezer to minmize oxidation and reduce...

I guess if you have enoigh black malt or carafa III, it might be to dark. I rarely test with iodine any more. Take a few drops at the beginning of the mash and test then at the end. See if you notice a diff.

A drop of dark beer on a white plate won't look all that dark. Their is another way by testing the SG of the mash. I forget what you check against. estimated Pre boil OG probably?

The iodine test should still turn purple if there are unconverted starches in the mash.

It won't plug anything up; the beer will jujst be very yeasty unless you cold crash. If you cold crash in the keg, pour out the first pint, it should be fairly thick with yeast and clearer after that. Best if the kegs can sit undisturbed cold before the wedding as any banging around will...

What do uou mean gelatinized?

It IS fermentable and even contains enzymes though not many. IMHO is dies not impart honey flavor. More like a strange concentrated munich (on crack) flavor. Perhaps if it was mashed at a high temp like 158 it might as the raw grains do have a slight honey flavor to them. I use honey malt a...

Modern malts tend to complete conversion in under 30 minutes. I usually only mash 30 min if in the 150 to 158F range. Iodine test will let you know.

Champagne yeast is for restarting a stuck fermentation or drying out a beer or helping a barelywine reach it's FG, but it won't necessarily make it ferment quicker. Good aeration, and a fast fermenting beer yeast strain and possibly a quarter teaspoon of Yeastex 82 in the boil would do more...