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how did this come out-any feedback from people?

http://***********/stories/wizard/article/section/121-mr-wizard/177-batch-sparging-a-oxygen-limits-mr-wizard On a side note, really the only time (in my opinion) that someone would need to oxygenate with a stone is with a large beer. For example, making a Utopia clone or any huge beer over...

I would say you are done fermenting...Solid grainbill but to get this sub 1.010 you are going to need to mess with the temps and length of the mashing... Notty is a great yeast and will take this super low but again, requires enough time during the mash at the correct temperature to break...

You need at least 2 matching readings 24-48 hours apart to know that the beer is done...There are circumstances where it can start back up but generally after 2 days of the numbers not moving, it is done. 1.020 is high but not out of range for most stout's.

works well. When you do high gravity beers >1.060 you can run into some problems with fermenting to the top range or the yeasts ability.... Also, aeration with actual o2 creates some other tertiary reactions such as increased ester production, faster cell division which can bypass some of...

when you are talking about a low gravity beer, things need to happen in order for it to be even possible to attenuate low as you imagine....extract when used with crystal steeping grain adds dextrins which can not be broken down by the yeast and thus adds gravity...1.010 is pretty typical even...

It can be used. It is a hell of a waste but a reposado comes out great in some light to medium beers. I decided to do it to an ale back in the day for kicks since I had a few bottles someone gave me. Too much and it just tastes bad but I like it with a tad of wood. Add at bottling. If you...

the volume is the important part for the calc...If you had a higher evaporation rate than expected then the extra gravity is from concentration of sugars and not efficiency. It is certainly possible to get around 85% on a good setup, especially with a good crush. Nice.

this was optimal at around 2-3 months. It was amazingly complex and balanced by then

Majafoo- Personally although bleach may work, general practice for me is to swap the line itself. You can get more fairly easily and it is super cheap... let us know what happens next time you brew, Another question for you- are you fermenting in glass or plastic? I may have missed it if...

Generally speaking meads are served flat. Some sparkling do exist though... if you insist on carbonating I would use a champagne yeast like montrochet or Lavlin EC-1118 is pretty hardy. Make sure you rehydrate and I would not use a full packet. Maybe 1/4. make sure you rehydrate! There...

You can control the level in the grant during recirculation by changing the input and output flows via a ball valve on the inlet or a VFD for the pump. Technically you can also use a ball valve to control flow into the pump but you risk cavitation which could damage the impeller if there is not...

Are you worried at all about Hot Side Aeration? Grants have generally fallen out of practice due to the oxygen pickup most places although some are still used...In theory it should work although you are going to increase the total heat loss in your system and the element will have to work harder.

might sound stupid but are you changing the tubing which CONNECTS to the stone?

+1 on the chloramines....a very miniscule amount is perceivable on the pallet.

Guitmo is right....Most likley you may even be able to remove the popit valve and take a look...my guess is the seal went or the spring is weak or deformed in some way. Look on youtube for how to clean the popits and you will be able to see how they assemble. It isn't difficult.

Why no pilsner malt? wlp029 is a fantastic strain and will give you what you are looking for the best out of any ale yeast you could find...

Great to hear! above a 40 is fantastic-I drank all of this long before I sent it out to contests.

You always have the ability to add back. If you are doing a dark stout you may want to consider adding some back in, but for any of the lighter beers it shouldn't matter. if you are doing all grain, some of the interactions which affect pH changes can matter but thats getting into a whole...

The best thing you can do and the big mistake most people make is to change a bunch of things at once...If it works out, then you have no clue which thing you changed did it and if it doesn't help you are still in the same boat. From what you have said and assuming you are somewhat versed in...