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So I have been brewed a hopslam clone twice now (both 10 gal batches) and always have missed my target gravity into the BK. I have brewed about 20 al batches and have never had a problem hitting my target gravity into the BK. I have a 20 gal boilermaker with blichmann false bottom. I mill...

I usually target 5.5 gallons into the fermenter so after hydro readings and trub I get 5 gallons into the keg.

So I order some hops from hops direct and they messed up and shipped me 1 lb of German Mittelfruh pellets instead of Tettnanger. They are shipping me the Tettnanger but told me to keep the Mittelfruh. So what should I use the Mittelfruh for? Is it better for bittering or aroma? I regularly...

I regularly make ed wort's porter and I usually primary for 14 days. Crash cool for 2 - 3 days then keg. Force carb and it's ready to drink and it's good. It's alot better after another month of aging but it's very drinkable in @ 2 weeks from grain to glass.

I don't have any answers. I just wanted to say sorry to hear that and prayers are with you.

You can do Ed Worts Oktoberfest as well. It uses Kolsch yeast. Ed Wort's Oktoberfest

I would change the Pale for Morris Otter like you originally had it. Either way it looks like a good recipe.

C-rider, What equipment are you using for your gallon batches (MLT and Fermentor)? Sorry for the hijack.

I also thought/read that to fly sparge you should have a manifold or false bottom. I batch sparge so take what I say with a grain of salt.

Not much help, but did you taste it?

I vote for grain mill as well.

Did you make sure all your runnings were well mixed before taking the sample for preboil gravity. I have had that happen where I didn't mix well and get incorrect reading. Also what temperatures was the pre and post boil readings taken?

Interesting Idea. Let us know how it turns out.

Are you really going to ferment in uncovered bucket with only a mesh bag to keep debris out. Sounds like a good way to get a infection. At minimum put some shrink wrap over the top of the bucket.

I have never done it but seems like it would work. Its the same thing as doing 2 separate mashes except you are doing it in one step instead of two. Just make sure that you mix all the runnings together good before splitting into the 2 5 gal batches.

For the last couple of brews I used ad 200 micron bag to hold my pellet hops so there is no trub left in the bottom of my kettle. I one pass through my plate chiller straight into the fermenter. I leave less than 2 cups of wort in the BK. In the past I have dumped all trub/pellet hops into...

for 5 gal batch I shoot for 5.5 gal in the fermenter that way I end up with 5 gal after kegging. I usually only rack once as I don't use a secondary.

Do what bobby said and do test run with water and then blow out system with air into a bucket and measure what came out.

I bought a 1 gal pitcher marked in quarts and liters at Gordon Food Service. I brew with only one keggle and mash tun. So i put my runnings in fermenting bucket from LHBS. I checked the marks against my 1 gal pitcher and they are right on.

I do #2 method as well. I agree with Ace, you only care that the first 1/2 of sparge is up to temp. The second 1/2 addition the temp doesn't matter.