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Failed to mention that my element had a pretty good coat of carbon/sugar/etc. like yours. Still trying to get it all off by soaking in oxy clean on and off.

Hi blitz, I have setup with a 5500w heat stick and I scorched a batch of barleywine (22 lbs of grain in 10 gallon pot!) because all of the wort below the bag evaporated out during the mash without me realizing it. The bag was so full that little if any wort was able to drain down to the heat stick. ...

Thanks for the feedback gents. I've been running my heatstick at full-on during the boil, and I thought maybe I should cut it back to 80% on or so. My experience has been that the boil stops during the time the stick if off. I modified an existing control board to have a 13 second cycle, and my adju...

I have not experienced scorched/burned wort with my EBIAB setup, but I wanted to ask the group if I could be getting a caramel/sweeter tasting wort because of the heat being concentrated along the heating element. When a propane burner is used, the wattage per square inch is much lower I would suspe...

Thanks for all the comments/feedback. It's been correctly pointed out that the extra wort that is squeezed out of the bag contributes minimally to the mash efficiency/gravity. In the video, I mentioned improving mash efficiency, and this technique does not really accomplish that to a significant deg...

Hello Friends! I thought that I had "let go" of this topic, but I find myself "noodling" on how to squeeze more wort out of the grain bag without burning my fingers. Joshua's post that described using plates to squeeze the bag got me thinking more. I also entertained the idea of designing a mechanis...

Here's my approach. A copper pickup tube similar to Bob's. As the pot gets close to empty, I gently tip it up keeping the pipe under the wort level, but trying to minimize the pickup of the sediments. https://lh5.googleusercontent.com/-dn1QssHk6EA/UAVVuSmafNI/AAAAAAAAAIU/RIey_7rgo8k/s400/IMG_0850.jp...

Yes, PP, that helps, however....I am concerned that I cannot measure the volume of wort accurately enough using the homemade graduated mash paddle that I currently use (mostly for filling my pot with water at the start). A Weight-based approach seems to be a bit more troublesome, but would yield a m...

It's been awhile since I had time to sit down and revisit how to measure the apparent absorption of the grains. After reading through joshua's, PistolPatch's and stux's posts, it seems that I can get a rough estimate of the weight and volume of wort lost to the grains by using the following equation...

Bob, Shibolet, and Shahar, I really enjoyed listening to you guys on the BB podcast! Bob, Can you share the link to the place you bought your plastic containers? Also, maybe I missed it in the podcast, but do you let the wort cool at any particular temperature? I assume you don't put it in the refri...

Good Day Stux, Joshua, and PistolPatch, Great information. Thanks for helping me understand the obvious, that extracting the sugars from the grains will cause the weight go to down! I understand the paper/gold ink analogy completely. Let me contemplate all of your responses a bit more and decide how...

I'm brewing up a 5 gallon batch of Gumballhead American Pale Ale, and here are some numbers. Total grain bill = 10 lbs. (4.5kg) Grain weight after mash/smash = 11 lbs. So, 1 lb of water left in the grain converts to .119 gallons (assuming 8.35 lbs/gallon), or 15 oz, or (for my metric friends) .45 li...

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