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Is there any other reason than rarity of square buckets? Cleaning related, the distribution changes in terms of cooling, fermenting area, etc.

Round buckets seem to be universally used in fermenting. Why is that the standard, why don't people use square buckets?

It's not a question as to criticize. Still doing BIAB and looking to go all-grain, didn't know people were also heating the mash tun since a lot use coolers. So was curious what the exact reason is for. :mug:

When you step mash you don't adjust the temp. in the HLT? You keep the HLT at a constant, then slightly adjust the MT temp. with a smaller flame?

What stands/burners are those?

What is the point of the three burner system? Are you not doing an HLT or why have a heat source under the mash tun?

Then what is the advantage of the HLT in a non-pump setup? You put the HLT at top which just boils the water, then you open the valve and it dumps into the mash tun which has your grain but there is no water temp. control in that setup.

It's my understanding with a HLT you need to recirculate the water from the HLT to the mash tun. So in order to do this, you need a pump. I see some people using a gravity system so I'm guessing they all have pumps still that circulate from the HLT to the mash tun?

Did you order the motor from American Aleworks? Did they sell the Lovejoy connectors and spider? Not too mechanically inclined so looking for someone just to buy everything through to mate with the MM.

Do you have a part list for your build? I can't quite tell but it looks like you have a electric motor/reduction setup? Are there no extra parts beyond the crusher and motor, or how does the motor attach to the crusher?

I just got done reading through Monster Mill, they have a 3 roll option, is that overkill and the crush comes out too fine?

So it seems like Monster Mill 2" and 3" are recommended. Then I would need to DIY the motor to the mill either buying a 1HP belt motor or gear motor. I guess my worry on the DIY motor route is knowing the exact motor and how to connect it to the mill. It seems like too slow or too fast and...

our LHBS does a really sub-standard job with their milling, so a few friends and I were thinking about buying a commercial crusher to co-use. what are the really good options out there for turn-key crushers? seen lots of DIY threads using drills and such, would prefer to just push a button.

Thanks! So the first term is what is happening, that makes sense!

Mash Schedule ---------------- Ferulic Acid 15 min @ 114 (Infuse) Protein 10 min @ 125 (Direct) Sacch I 40 min @ 144 (Direct) Sacch II 20 min @ 161 (Decoction) What does something like this mean exactly? I understand the temp. and time aspect but not the other terms.

Is there a thread that has a list of threads of really commonly asked questions by new brewers?

Seems to be the exact same brands for every shop, L D Carlson, B S G, Brew Craft. Are they all using the same ingredients suppliers too or is there an actual difference between each's quality?

Russian Imperial Stout is boiling now. Expect a 1.100 OG.

Different perspectives! I've got the champagne yeast and I've got some S-05; I'll decide tomorrow if I'm going to make a run to the LHBS or use what I've got. I scanned the recipe section and there are recipes for high octane beer with just about all kinds of yeast. I would hate to make it...

I've got some of this champagne yeast left. Since this is a high alcohol tolerance, neutral taste yeast; would it be good for an Imperial Stout I'm making this weekend? I expect to hit about 1.114 for an OG with final ABV at 11%. What else would you recommend?