I re-set the gap to .035 and achieve 82% efficiency in both mash/lauter as well as brewhouse which is consistent and I'm happy with it. The crush is great and stuck sparges are non-existent.
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I agree with this. For really big beers I usually shoot for lower mash temps to promote more fermentation.I'd say 158F mash temp is a tad bit on the high side for an American BW. Any Barleywine for that matter...Yeah, I probably wouldn't waste more yeast on trying to get the gravity lower, since it might just be done. You can try giving it a little more time and see if it is dropping at all, but more yeast isn't going to do much.
Edit: Sonething more like 149F might have been a beter choice.
Just curious how a yeast ring ends up in bottled beer? Considering you siphon out only the beer and try to avoid sucking up the trub. Is the yeast present throughout and it simply settles again in the bottle?
Yeah, but I want to use 100% of their capacity!
So, my speakers say they are 200 W input. This one is 50 W per channel. Should I be looking for higher wattage? I don't really want new speakers.
I did drop some of the DME, maybe a cup. Not sure this would make that much of difference. Is it worth checking again or should I let it be? Also, is there a way to check the ABV if I never had the SG correct?
I'm guessing I sucked up a lot of the Starsan foam with my sample as there was an enormous layer on top of the beer. The turkey baster barely hit the top of the beer. Next time I have to use a thief.