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I agree. I’ve been using my corona mill for a decade and love it. But def you need a tighter crush but as previous poster warned you take it to far and you’ll get a stuck sparge for sure which isn’t the end of the world but just a headache to deal with. Enjoy!

It’s showing 1.071 at 75% eff for six gallons for me.

I guess I should have just used the crystal 60 I had on hand instead of the melanoidan. Oh well. It will still be drinkable.

12.5# 2row 1.25# carapils 1.25# carastan (subbed melanoidan malt) .5# rice hulls

Went to grind grain and found I didn’t have the carastan my recipe called for. Not wanting to drive to the LHBS I subbed melanoidan malt and moved on. Interested to here peoples thoughts on this swap?

does anyone have any experience with natural carbing and dry hopping in the keg simultaneously? It seems like a really good idea to me....

yah i typically bring my sparge water close to boiling and it cools ten degrees or so before I start to use it... and yes the eff bump is super nice! Sent from my iPad using Home Brew

Ive been using really hot sparge water and getting great efficiency and no bad side affects...thoughts... Sent from my iPad using Home Brew

i still havent decided what to do with this beer. noticed yesterday, as it has warmed up a bit in the house here, that im getting a bubble in the airlock every 25-35 seconds, as opposed to nothing really at all, so its obviously doing something again, maybe as a previous poster mentioned to...

its a double ipa and i watch my calories and work out of town half the month, may be hard to drink it super fast but ill do my best! Sent from my iPad using Home Brew

there isnt any type of off flavor such as you suggested when sampled from the primary, the OG hasnt moved in a month im thinking im good to bottle? anyone disagree? Sent from my iPad using Home Brew

ok so just checked the gravity it seems to be at 1.012 - 1.013 so it hasnt seemed to have moved since I last checked it about a month ago... am I okay to bottle this? also, test test was good, tasted like an uncarbed ipa, if I had a lacto infection what would it taste like? Sent from my iPad...

Dlovin....that's exactly what mine looked like, did you figure out the culprit? Sent from my iPad using Home Brew

I brewed this back in november, the 8th i think, do I still need to be cautious about bottling? also, how does one inadvertently get a lacto infection? trying to track down what went wrong, first contaminated batch in over 80 batches since I started brewing.....

so when i went to add the dry hops.....the film on the surface was back, even after skimming it off the first time? a lot thinner this time but it was back? it tasted fine first time around so i threw in the hops and am gonna bottle in the next couple days. most recent pic.

beer tasted like a normal pre carb ipa...gonna bottle it up, i used a slotted spoon and got the floaties off the top....wish me luck Sent from my iPad using Home Brew

not hairy at all doesnt smell like anything over the insane smell of booze from the way this beer attenuated out, smells like any other ipa ive ever brewed!!

ok fg is showing 1.013, sg was 1.083, there werer 4 half pound dextrose additions after primary fermentation wore down, spaced out over 10 days it looks like wax, like candle wax and feels like it to, a thick waxy film, i had to open the ferementor for the 4 dextrose additions and never noticed...

so asking if beer can mold? i brewed a double ipa with a considerable amount of rye at the begining of november, well with holidays and work requirements...im just getting around to dry hopping it, this isnt my normal schedule...my normal schedule is 4 weeks in primary than dry hop and bottle...

love the title of this thread.....boondock saints, awesome movie!