[erockrph]

One thing with those pizza pans is that you need to weigh it down a bit because it is so light, otherwise you can get a air gap under it in places.

LODO also keeps your coffee warm.

Judging by that picture, it lowers the SRM on your coffee by quite a bit as well

[Joe Sr.]

As another data point:

I just ran off a mash for the Scottish 60/- I'm doing today and did no sparge, underlet, one gentle stir after all the liquor was in, 156F, pH 5.25.  I got 74% mash efficiency (calculated from pre-boil gravity using beersmith).  My first one with no stirring also came out at ~50%, though I couldn't find any dough balls in there.

My dough in time was about 8-10 minutes, which was based on what Bryan said.  If I go faster I find that it doesn't seem to work so well as the grain starts to float up on the water.

50% sounds exactly right.  Frustrating, but not the end of the world.  I need to brew more often.

[syncopadence]

Loving all the responses on here.  I lowered my boil vigor with my most recent brew and have noticed a big flavor improvement, regarding more character and less flaws. Still need to improve it a bit more, but improvement, nonetheless.
Thanks for all the help, fellas!

Sent from my VS995 using Tapatalk

[The Beerery]

Loving all the responses on here.  I lowered my boil vigor with my most recent brew and have noticed a big flavor improvement, regarding more character and less flaws. Still need to improve it a bit more, but improvement, nonetheless.
Thanks for all the help, fellas!

Sent from my VS995 using Tapatalk

Awesome! Great to hear.