Recent content by Brewtard16

Hello all! I was reading one of the recent BYO magazine articles that talked all about "No Sparge". I dont have the article in front of me. I thought it was interesting because there is so much talk about increasing efficiency and optimizing the mash/sparge process. The author of the article...

Makes sense, thanks for the explanation.

At some point it has to matter, right? Does DME have the same profile as any given grain bill? maybe it is just a question of how much one is trying to make up for, with DME. This is more of a question/comment.

Nice! I stirred a lot after adding my grains to mash, and after each adding sparge volume. I am sure that makes a huge difference. I also think the double batch sparge method makes a huge difference, cheers to Bobby M on that one. I think both of these details become more important as the grain...

I just did 20 lbs over the weekend. i used 7.5 gallons to mash (i probably used closer to 8), and i sparged with 4 gallons but I broke that up into (2) 2 gallon batch sparges. 84% efficiency.

I use a stainless steel braid, inside of a drilled 2 inch PVC pipe. The PVC filters all the big stuff and prevents the SS braid from being crushed. The braid filters most everything else. Works great for me.

So if one is planning to save the yeast, and store it for future batches, would having all the extra stuff in there be a problem then? Thanks

What would anyone have to say about switching pale ale malt for maris otter... would that be too much "bready" flavor? sounds like maris otter may be a good choice for the stout that I am going for.

Thats 2 for pumpkin in the mash. Sounds like pumpkin in the mash it is. thanks

Thanks Jim, I appreciate the time you took to share your ideas.

No worries... That is an interesting idea, would love to hear some thoughts on that!

Thanks Jim, great info. Ill have to seriously think about how to deal with the pumpkin, adding at the mash sounds like a good idea. I have seen people do it both ways, but I have not seen much feedback on either method... so thank you. Thanks for the heads up on the spice addition, I...

I have lactose in this recipe. OG is high, but i wanted to go big with this. Nice to know im not the only one looking for ideas. Have you thought about how you are going to ferment? How long in the primary? secondary? I know there is an ongoing debate about the need for a secondary, but what...

good idea! so replace the roasted barley and pale chocolate with caraffa III?

Are there any recommendations for fermenting? Like how long in the primary? numerous threads on here suggest that a secondary is not necessary. I was thinking of letting it sit in the primary for 4-6 weeks and see if it is ready to bottle. I was thinking it may be ok to go longer though...