Recent content by Bobby_M

Agree. I'm not a fan of steeping flaked grains. There is a Oat Malt Dry Extract product that would work also.

It's all very subtle to be honest. It's much more important to get used to what any one of them tastes like so you can tweak the handling of them than it is to pick the "right one". Best Malz and Weyermann (regular) are very close together. Avangard is just a touch less sweet but very workable...

Not to mention I think 100% clean wort into the fermenter is potentially detrimental to fermentation and final beer clarity.

The bigger 65L pump won't fit in the base.

Yeah I was wondering that too. I get the vibe that the OP is not the original owner of the controller so I was reserving the possibility of user error/misunderstanding on what buttons need to be pressed on the screen to turn the heating on.

True enough. I'm drinking one of my best ever Marzens and it was in fact lagered all the way from March. One of the reasons I named my kit "Oktober Anytime" is the realization that many are brewed right around now. Tasting them out in the wild is a good reminder to brew one (or set a google...

Likely because every yeast strain has a different attenuation and alcohol tolerance so it's a wild guess for the most part. Accurate measurement of ABV uses OG/FG calculations so just use it that way.

Yes, 100% right. I read Viking and comprehended Proximity for some reason.

I completely understand encountering bad arguments and false information stated as fact. Luckily here, only a hobby is mildly affected. Bigger fish to fry and all that.

You could also just open the valve to let the garbage drain out into a bucket first and then it should run pretty clean after that if you keep the speed slow.

Sure, the ideal pitch size for a beer depends on a lot of different factors, gravity of the wort, stressors such as fermentation temp (lower temps are more stressful), and the desired amount of "fermentation character" which is driven by ester production (fruity ale flavors), phenols (often...

Because the context/practical application for "blanket of CO2" is protective, meaning that it is an effective barrier for O2 exposure, which it is not. The claim that a layer of CO2 is protective is also in the context of the headspace being open to room air where oxygen COULD enter but the "co2...

Creating a specific thread about it really isn't going to be any more impactful than spot-correction as you see it come up. It assumes everyone reads every thread before having random conversations. No one that spends any significant time around here thinks CO2 acts as a barrier.

I haven't found anything that big. The 16" SS deep dish pizza pans come in 16" and those fit the 15 gallon kettles like a glove.

Recipe wise, caramel malt is questionable in marzen. I would use melanoiden instead, but only 4oz. The bigger problem would be the yeast pitch if you didn't make a 3 liter starter. Did you pitch a single pack?