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That's really helpful. I finished my brewday before reading all responses, but essentially did what you described. I started with a little higher water to grain ratio of 1.5 and feel this was too much. I'll go with 1.25 next time. This was a re-brew and this beer's OG was about 6 points lower...

Its a 15 gallon kettle but I'm doing 5 gallon batches normally. I am recirculating during the mash and will have a dip tube under the false bottom. I also fly sparge. I am concerned about efficiency as I always had really great efficiency with my old setup (keggle with a false bottom with...

I bought a Brewer's Best kettle and one of their false bottoms to go with it to use as my mash tun. The false bottom has 2.5 gallons of dead space. If I'm brewing a small beer like a Cream Ale that only calls for 3 gallons of strike water for the mash, do I just need to add 2.5 gallons to that...

I use StarSan. Mixed up a fresh batch before this last bottling. The carbonation seems fine. Its just the head when poured is nonexistent.

I tried them at different lengths in the bottles (I've been bottling the whole batch at once). Some the night I bottled. Some a week or two later. All with the same result. I've also wondered if time in the fridge has any impact so I put 2 of the RIS in the fridge 3 days ago and will try them...

The two beers that I've done with this method have had almost NO head, even when poured out of the bottle vigorously. Both beers had a nice head dispensing off the keg, especially the RIS. Anyone else experiencing this? The carbonation is fine, its just the head is nonexistent. I'm wondering...

Anyone else having trouble after upgrading their Mac to Lion? When I attempt to restore my database Brewtarget shuts down unexpectedly and it provides a problem report. After starting Brewtarget back up the database restore was not successful.

I believe I've read that a protein rest is necessary when not-fully modified malts are used? Is this true? And, what malts are considered "not fully modified"?

I was hoping this question would be answered in reading Designing Great Beers, but it wasn't. What are the rules for when a protein rest is necessary? What publications cover this topic? Thanks!

I would love to have this!

Is the general consensus that it would be a bad idea to add the tomatoes to the mash because of the acidity? I think this is a killer idea. I'm definitely going to try something similar out. Question for the OP: why did you suggest excluding the wheat and just doing barley?

Would that method work cross platform though? I'm running OSX on my desktop where I formulate the recipies and then the laptop I'm using on brew day is running Mint Fluxbox.

This would be so awesome! I'm already doing this, through dropbox. Although its a manual process through backup and restore.

Double Post

Makes sense. I might have to try fly sparging out on one of my next couple brews.

That all makes sense. I figured that the BrewTarget number was correct. I just didn't want to go with that without a confirmation from someone more knowledgeable. I haven't been getting great efficiency numbers with just adding 170 degree water. Hopefully increasing the temp of the water so that...

On all of my AG brews so far (4) I've heated my sparge water to 170 then added it to the tun. I believe I got this number from Palmer and he states that anything higher could release tanins. I recently took the time to learn how to use BrewTarget properly and entered in my setup. When I use...

Cool deal, now a question about their use: I plan on rinsing and soaking them in hot water before use. Then, do I just mix them in when I'm doughing in?

Well, I was just thinking on the off chance that my LHBS doesn't have that much in stock...I'll probably run by there tomorrow to see what they have. Brew day isn't until the 16th so that'll give them plenty of time to get more in if I take all they have and its less than .5 lb.

Could I use less than that?