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Wow, I never would have viewed what you are describing as a problem! RDWHAHB!

Yeah, I know it's different, I am just referring to the process of removing mash, heating it, and returning it to the MLT.

very cool, +1 for android.

We all know that it is difficult to compete with the big boys, and yes, InBev and SAB Miller make it more difficult, so I support your study; however, you should be careful how you present your data. You don't want to "try to prove" a hypothesis; instead, you want to collect data first, then...

I haven't done a big brew in my 10 gallon yet. What kind of pre-boil volumes do you get for a reasonable efficiency (say like 60% or so)? Would an 8 gallon brewpot be sufficient (I intuitively feel like it is not be enough...)?

subscribing - let us know what stone said!

Coolness! What did you brew?

Thanks for the feedback, I will be doing a full boil. I haven't decided whether to use corn sugar or DME at flameout yet, I was just curious what people thought either way. Of course the purists insist that corn sugar keeps the beer "true to style", but I am not too concerned with that. I...

Also, if I use DME instead of corn sugar, does it make a difference when I add it to the boil (i.e. 60 minutes, flameout, etc)?

I'm making a Black IPA, you may have seen a thread on this earlier this week. I actually kind of prefer to have a heavier body for this batch, more of a winter black IPA, or stout IPA. I may also add about 1 lb of oats to the mash.

I have a recipe that calls for 1 lb of corn sugar at flame out. I happen to have 1 lb of pilsen DME lying around, so could I substitute the DME for the corn sugar? I understand that the DME is probably only 80% fermentable, whereas the corn sugar is 100%, but I worry about cidery flavors from...

I would just brew as planned, with the full grain bill, and see how it turns out! It will likely be a bit heavier body with the extra cara, but I wouldn't worry too much. RDWHAHB!

So, basically, ensure proper pH, extending my mash time to ensure complete conversion or a more fermentable mash should not result in extraction of off flavors and what not; i.e. RDWHAHB. Thanks for the feedback! As long as I have you all on topic, if I add say 0.5 lb carahel with the goal of...

As a noob, it seems that longer mash times can yield higher efficiencies, say a 90 minute mash. Is there any concern about extracting undesired flavors from the grain when doing a longer mash?

It's just gravity settling; it's physics, and unavoidable unless you have reason to stir the grains. I imagine it helps make a nice grain-bed filter, and probably reduces flow a bit. But I wouldn't worry about it unless you get a stuck sparge; then maybe stir every so often.

Also, should I be concerned about having enough diastatic power or a stuck mash if I add say 0.5 lb carahel, 0.3 lb carafoam and maybe 0.5 to 1 lb roasted oats? I am guessing that the 11.5 lb of rahr 2-row should get the job done....

I'm not too worried about staying true to style; if I end up with more of an IPA stout, that would be fine. A lot of "black IPA's" I've had just taste like IPA with almost no roasted flavor, and I would like to have a bit more roasted flavor in my recipe. So my current thinking is why not...

I don't mind storing them, hence why I have them in the first place. Before I ordered the black IPA recipe I was planning on making an oatmeal stout, but when I read the black recipe, I had to try it. Then I got thinking, why not do a black ipa with oatmeal??

Hey all, I just ordered a Black IPA recipe from Northern Brewer: 11.5 lb Rahr 2-row 0.5 lb Briess Caramel 80L 0.25 lb Weyermann Dehusked Carafa 3 0.25 lb Simpsons Chocolate malt 1 oz Summit (60) 1 oz Simcoe (1%) 1 oz Centennial (10) 1 oz cascade (5) 1 oz Amarillo (0) 1 lb Corn Sugar...

This thread has a recipe (all-grain): https://www.homebrewtalk.com/f12/american-stout-recipe-88929/