Recent content by SFC Rudy

I put Palmers math into an excel spreadsheet. I’d have to look but i think there is a calculation that compensates for water expansion. I don’t think it’s that big of a deal at our volume of brewing, but I could see it at commercial scale.

What is your grain bill? Batch size? That is a LOT of sparge water, too much ch actually. Water expands, but only about 4% from room temp to boiling. I calculate to get 60% of my boil volume from the mash and batch sparge with the other 40%.

When I sparge in my fermenter I clean it during the boil so that is not an issue. Heating sparge water is an issue. I bought a second M&B, mash in one and sparge in the other. But if I am using my fermenter as a sparge vessel I heat all my water then transfer my sparge water volume to a...

I calculate to get 60% of my boil volume out of the mash and sparge with 40%.

Do you sparge? Palmer has the math for stepping up a recipe to a no sparge recipe. I tried it and usually would have to add approx. 20% more grain to make the same numbers as a recipe that was created with a sparge. By that calculator I use a Mash and Boil and realized that my malt pipe...

Are you using the same recipe you used in your cooler mash brew? Have you adjusted your grain bill to account for the lower efficiency in an AIO?

Yep, been there, done that. I got Perlicks and have been real happy with them.

Replace it, your days are numbered until it will stick closed on you.

My LHBS was combined with a bicycle repair shop, which kept it afloat.

I use one package for 5-6 gallons @68F. I bottle when the krausen falls, at around 10 days or so. Try open fermentation like my pictures. My “research” is that with a shallower fermenter the CO2 doesn’t agitate the fermenting beer keeping the banana flavor/aromas in the beer. I visited a...

Open fermentation and Lallemand Munich Classic was the game changer for my Hefeweizen. I took some to my drinking buddy from Germany. He took a drink and said "Now THAT's the taste I've been missing!"

That's how I do it. Made my best Hefeweizen, rivals most of those I drank while stationed in Germany.

I use a bag and my crush looks close to the pictures in How to Brew. I have a second M&B that I batch sparge in. I recently realized that the malt pipe fits in my Anvil fermenter so I can sparge in it .

I use Brunwater for salt additions.

I use old plastic fermenters and 5 gal buckets from the home stores with gamma lids to store grain.