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Bobby, I have an opportunity to buy a used Brew Built 15 gallon for a 100 bucks. What would you say about the thickness of the walls as I am wanting to put my electric elements in it? Do you think I should just stick with my Keggel? I figure the kettle would be easier to clean but, the keggle...

Cleaning it is kind of a pain because it's so deep and it's got nooks and crannies to have to clean out. Also, I have to keep all of my equipment in a room at the other end of my house and then lug it into the kitchen. I don't know if that's really worth it or not. I was kind of wondering what...

I've always brewed with an electric Keggel or at least, I have for a long time now. I have a chance to get a Bayou Classic 15 gallon Kettle and I'm wondering what the advantage of it might be other than it would be lighter and probably easier to clean. Is there any reason that a kettle is truly...

I mean, I do use Brewgr.com and I take notes of specific gravity and I know my water numbers and everything in my head because I've been doing it so long but, I've never had a cheat sheet for notes or anything like that. Maybe I should. Also, I'm not probably using the Brewing software to it's...

No. As a matter of fact, in 27 years of brewing, I have never really known exactly what notes to take down. Maybe somebody ought to tell me how they do it so, I could do it myself.

I actually have been using just the corona mill. The two roller won't pull the barley through. I really don't get it. It is so weird! Never had a problem with it until I start buying this malt.

It worked fine on the Mountain Malt barley.

It wasn't that it was jamming between the rollers. It was that, it was not feeding through the rollers at all. It's like the rollers wouldn't grab a hold of it and pull it through. I had to put my hand down in it while I turned it with the drill and shove on it and manipulate it and shove it...

I don't but I'm sure it could be had. It was Mountain malt brand.

I do have a malt report on it or whatever it's called that shows it's diastatic power and all of that but, I can't get it to upload.

Well, I actually did have a problem getting it to feed through my two roller. It was like the rollers wouldn't grab ahold of the grain unless I set them so far apart that it didn't really crush the grain very good. I went back to my old Corona Mill and it seemed to work fine or maybe crush it...

So, by that, can I infer that there is no diastatic or sugar level difference from one two row barley to another? Is it positively something that I am doing wrong?

I mill it.

So, what I'm wondering here is if different maltsters or different two row barleys and Wheats can have different amounts of sugar in them and I need to add more malt or is it just a diastatic difference and I need to mash longer. Or??? Anyway, I brewed a beer that I've been brewing for a long...

Nobody?

This is a quart jar of Voss Kveik dregs that I bottom harvested from my last brew. It's not really pretty like my yeast normally is because, it was harvested from a Northeast IPA and I couldn't get all of the Hop dust to stratify out of it. Anyway, today, I am brewing a beer that should be about...

I used the Voss on my New England IPA and it worked great! Now I'm wondering, could I use it for my American Hef? Has anybody done this? Thoughts, opinions, rhetoric? Thank you guys.

I pitched as recommended. The whole 11 g into 10 gallons of wort. I packaged it last night. Have to wait till about 5:00 or 6:00 today to drink some.

I like to drink a gallon or 2 of it during that week while, it's getting better!😊 All joking aside, I don't believe that ales get better as they age. There's plenty of sentiment from everybody and I'm sure that I'll get a lot of flack for saying it but, I think that you're better off to drink...

I hear people talking all about yeast nutrient and what to do with it and why you should and blah blah blah but, I figure that the monks didn't put any of that crap in there and making a wort IS making a yeast nutrient. I don't mess with the stuff unless I'm making a starter.