Glad to see that it worked for you. Did you tighten the mill gap as well? Generally that is necessary to improve your efficiency.
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I wrap aluminum foil around the bulb.
It allows heat to be transmitted without the light.
Works for me
Thank you Kai
However, at the very least you are going to need Calcium in some form.
But wow, once you add the malt - phoomp - the whole thing goes from scary hot goo to scary hot liquid.
Note the asterisk by the brown, dextrin, and light crystal, to which he states: "The low extraction from steeping is attributed to unconverted, insoluble starches as revealed by an iodine test."
I guess the thing I find most confusing about water chemistry is knowing what to shoot for. Sure, I can find the numbers for a water profile from many regions, especially ones with historic links to brewing, but that doesn't mean that the brewers there don't alter their water...