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We crush to .045, and fly sparge while being very careful to not create a negative pressure under the false bottom via a manometer.... works pretty good. Crushing to .03 worries me re: creating flour/dough, but if it works for you maybe I should tighten up the rollers??!! If your pH is really...

I'd definitely go bigger for 25$ more, and I'd definitely get two. It'll allow you to brew on two back to back weekends even if using a secondary, and the larger ones will allow you to make bigger batches, perhaps even multi run batches?? Do you have the fridge space??

Many different opinions. One huge takeaway message I got from the "how to build a brewery book" was that small steps usually results in a lot more cost that one big jump. I/we made many mistakes along the way, but we really did go balls-out almost from day one. We're fairly well funded, so...

I'm not an engineer, but we have 2 in our brew group!!!.....strangely I still find myself being the guy making all the equipment improvements....:confused:

Forget about bubbles. They are reassuring when you see them, but they are NOT a scientific method of assessing fermentation. If your SG is stable, yer done!!! Someone can correct me if I'm wrong, but a hydrometer will be 12$ well spent. I don't thing the refractometers are super accurate. -J.

I think you missed the boat brother.....if there's little to no sugar left to keep the yeasties going, they're not gonna fire up to scrub out the buttery flavoured sugars.... I've read that it's best to start your DAR with about 25% of the expected SG drop left. I've had good luck doing...

Sorry to revive an old thread, but just wondering if you noted any flavour changes with your 1.25 vs 2.5 experiment?? Thx -Jeremy.

Did you have any luck getting your hood fan to stop dripping???