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This is exactly what I do every time. I sparge and heat to around 200, then wrap it in blankets overnight. By morning it's around 185, which makes for no tang problems and a short time to boil. Has always turned out delicious, with no difference at all to a traditional brew session. Sometimes I...

I'm in the habit now of mashing and sparging, then heating to around 200F, then insulating the pot, all on Friday night. By Saturday morning it drops to around 180F. I boil, and I'm done by 8:30AM so I can spend time with the family. Works great. No flavor problems.

I have no problem getting a 6.5 gallon strong boil with my propane stovetop. Natural gas should be slightly better than propane. I have the pot span a front and a rear burner. My main burner is 11,000 btu and the rear is somewhat less. When I used only one burner it was a weak boil, and aluminum...

Thanks for the thorough answer! I can't get past saying "signal to noise ratio" whenever I see "SNR". :p

What damage specifically? And, related, how does one know how well-modified his malt is without empirical data? This has always left me disturbed as I am trying to nail down these subtle details. I hate guesswork and generalized assumptions. I have yet to see a scale measuring how modified a...

Samuel Adams Boston Lager uses decoction. That says a lot to me. And other than consuming more time, I agree that it's simply fun to do. Side note, maybe (surely) it's been discussed, but conventional wisdom has us stir the decoction frequently. Wouldn't stirring less frequently encourage...

Musty is associated with oxidation. Avoid splashing the mash and wort when hot and after fermentation.

I vote yes. Part of the hefe flavor profile is from yeast, not protein. You want it to look AND taste like the real thing. You can get cloudiness from: 1. yeast alone: looks right, tastes right 2. protein alone: looks right, tastes wrong 3. yeast and protein: looks right, tastes right While...

The crush doesn't look too fine to me. I'd actually go a little finer. I don't see that much powder. I don't think the husk pieces have to be large, just recognizable as husk. But that probably somewhat depends on your lautering system.

I brewed this: 10.5 lb pale malt 0.5 lb Munich 0.5 lb Crystal 49-64 lb 0.25 lb Carapils 10-15 lb 1 oz ground black patent for improving clarity Columbus 12.2% 60 min 1 oz Centennial 9.1% 20 min 1 oz Amarillo 8.0% 7 min 1oz Willamette 4.6% 7 min 1/2 oz Amarillo 8.0% during chill 1...

Brewed here on the island of Long, NY. With outside air assisting my wort icebath and coils, 212 to 70 in less than 10 minutes.

Definitely for me, Munich gives what I easily describe as a malty flavor. Maybe 1/2 pound or a little more per 5 gallon batch.