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I've got a Monster Mill 3- roller and I love it. I can get all my kernels cracked for high efficiency without getting stuck mash. That said, I can relate to your comments about wheat and rye. This discussion game me an idea, though. I don't want to adjust with feelers every time I use wheat...

I was disappointed this post didn't have a picture of ants floating in a kettle or something...

Welcome. This forum works best if you split out your questions into smaller digestible chunks. Anything too broad and you'll either get no response, or people telling you it's too broad. But this forum is ready to drop tons of information on newbie brewers, so you'll be fine. From the above...

Maybe try experimenting with recipe tweaks on your hop additions. Everyone's experience is probably different, which is why I recommend you try yourself to find what you like. I'll share my experience, and I'm sure someone will chime in that they don't agree and their experience is the...

I keg my beer, but frequently share batches with friends/neighbors. So I bottle some and give them out. Bottles cost ~$0.50 apiece from the homebrew shop, and no way I have patience to peel labels and soak off glue from commercial bottles. So I reuse/recycle the bottles back from the ones I...

RAPT Pill isn't sold in the US, but it is in Canada. Some Canadian homebrew shops ship to US addresses. Don't know if it will solve OP's issue, but thought I'd throw that out there since heavier Tilt Pro was mentioned. And it's cheaper than Tilt Regular.

This is the reason I stay at/near 5 gallon batches. When I brew smaller batches, I become more sensitive to errors/ variations in ingredients (weight of salts/ malts/ hops, volumes of water/ wort, AA of hops, etc) and thus makes it harder to duplicate results later. Maybe if I was brewng 1...

Killing me. I feel like I'm being scammed into doing someone else's work, but I couldn't wait any longer... I started with a Pale Ale recipe I've brewed and had success with. Here's the Brewfather water calculator results: Increased the Canning Salt by 0.1 grams up: Put the Canning...

Wait, this just occurred to me. Using brewing water calculator, you can plug in different grams of brewing salts manually and see the results on your key ions in terms of ppm. This seems like a simple exercise with your brewing water calculator of preference. No need to talk in general terms...

I'm reading all this, and my thinking is aligned with @Bobby_M . If I've got twenty variables and have good control of 10 of them, the range in variation of the end product will be less than if I had good control of only 9 of them. That's just math. What's also math, is if that 10th variable...

@wootz001 your comment about brewing a new style gave me another idea. Assuming you can get OK with dumping bad beer, pick a style that seems challenging, then set out to make a great one. Brew it, try it, learn from it, and feed those results forward to your next attempt. I've got a Cream...

I had a period of time where I really wanted to brew, but didn't have the time. Or maybe had time for the odd brew day but not for the fermentor minding, kegging, cleaning that trails on after. I did experiments. They ended up being things that were super valuable, I just never had time for...

@Spetz I don't have any experience with as much hops as you describe, so nothing very useful to contribute. Other than you comment about moving the chiller up and down. If you leave recirculation arm running during chill, that should do the same as bouncing your chiller, without having to...

I do not monitor it. But a great question sending me to ponder that which I thought I "knew"... Somewhere along the line, I had in my mind that at lower mash temp I needed to mash longer to get full conversion, but at higher mash temp I could mash shorter. Your question made me go think about...

I had two thermometers corroborating each other. One was in my RIMS, just before recirculation back into the kettle, the other was in my mash tun. (And when I say RIMS, it's actually a Blichmann Surface where the heating element is in the bottom of the mash tun, I just have the control...

I've made a Baltic Porter recipe a few times, and I keep getting a low attenuation in the fermentation (the "Apparent Attenuation" that Brewfather calculates). I see it come through as higher than predicted FG. The recipe originated from a BEERMKR Kit. That's a whole other story, but I made...

I'm surprised no one from this group of educated beer nerds like me didn't share this before. Guinness Stout sold in the US is brewed in Dublin and exported. Guinness has lots of breweries around the globe that do make Stout, but US is still made in Dublin and shipped here. I'm sure someone...

A lot of good feedback above, I thought I'd chime in with: 1. Grain crush is the unexpected jinx that shows up randomly to spoil a brew day until you start milling your own. Whether it's to blame here or not, of course we don't know. 2. I'm suspicious of your main malt being that Amber malt...

Am I reading that right that you carbonate first, then add the Essence flavoring? If so, any reason why you don't mix the flavoring in at the start before carbonating?

My "empty pressure" is 0.1191 kPa. I've never done anything with this setting, unless there was some sort of calibration routine I did at the beginning that I don't remember. Google says my city in Michigan is at an elevation of 860 ft. But @LitBrewing what is your Fill Timeout set to? I'm...