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Lots of great advice above. I have found in my ales made with Verdant that whatever the percentage of whirlpool hops used, I bitter with the same percentage i.e. if I'm boiling for 60 minutes and going to whirlpool 3 different hops @ 1oz each, my bitter addition is equal portions of all 3 hops...

After you hit gelatinization temp for your malt, yes. Then it's fully accessible to the enzymes and they can chew.

With that crush just be sure to hit gel temp too... then time is your friend.

This forum is so helpful and not condescending on the whole... you will be hard pressed on the internet to find better people willing to help with pure intentions in their heart to help their fellow man. It's a rare thing these days.... jus sayin

Right! The teacher more often can become the student. That's what makes this modality so amazing!

35 volume or 35%? Those are two different things. Not sure we can get 35% peroxide although I would love to at work.

Yes, this is the underside. Fugly, but effective. The SS wire and ring on my mash caps were robbed from SS colanders to deflect the flow off the bottom of the cap and to not to cause disturbance to the surface or the grain bed. Boring ass explanation not asked for: This was proved out...

New brewers often post various questions with reservations about messing up or misunderstanding various complex brewing details. Well rounded experienced brewers on here don't find this typically laborious to explain. Sometimes the opposite is true. Many times this can be an enlightening...

Personally, I would drop the Caramunich II to 1-2% Caramunich I and replace the carapils entirely with Carafoam at 4% (build the balance into the Pilsner malt) and rest for 15-20 mins at 163°F. You might hate me though, because you have such a thick wonderful head on every pour that your glass...

I've brewed batches larger than my boil kettle for a long time. Doug lays out the efficiency above. I adjust the hop additions and dilute in the fermenter with distilled water. The high gravity macro approach, but diluting into the fermenter and not at package to avoid the yeast issues with...

Setting up for Saturday mornings 10 gal batch of festbier. This is my mash cap in the 17 gal brewzilla. It's a SS pizza pan with the exact hardware my other cap has underneath. It has a small gap not visible because of its shape, but it’s very effective and moves up and down freely.

On paper you had the diastatic power to convert, if you hit gelatinization temperature. If you didn't hit gel temperature and the crush was good, time was your friend. Very rarely have I seen malt just not have the enzymes to convert. Whether it was malt age, terrible storage or bad malting...

You need to crack the grain properly. Hit gelatinization temp, nail pH and lauter efficiently. A recipe will not give you this information, a COA might not tell you this, but experience will with good notes and accurate measurements.

As you stated above, you will be really, really close to your recipe, but the color might be slightly different in the glass. I don't think you will be able to taste a difference, with the subtle changes you had. I'm sure if you do get your own mill and check your gravity as you mash you will be...

Yeah, I love the ground water temps in the winter, but I'd rather be brewing outside while grilling or smoking something. This weekend I will do another fest beer and put a maibock on that yeast cake asap. I've got 4 more weeks until I can be outside here in NC without lines nearly freezing...

I have 3 mashtuns, that cap pulls double duty for the AIO & 8 gal HLT, but it is stored in my direct fired 16 gal mashtun where I took the picture. I have a 3v gas system and an indoor 3v electric system. TBH, I can't wait to brew outside again on propane this spring when I can set everything up...

The only concern with this arrangement is unboiled wort in it, making it's way into the fermenter. If your arrangement will allow for recirculating through it before cooling, your good to go.

As a long time 2 & 3 vessel brewer (depending on the beer), have you considered a 17g brewzilla for your mashtun? The best thing I did for my brewery was to convert a new 17g 3.1.1 brewzilla AIO into a traditional mashtun with recirculation under the false bottom. Precise control, automation, no...

This idea is a great work around. 🍺

The goal posts constantly move with any conversation with this poster... This member doesn't deserve your time.