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I think you're right on what's going on. Funny, but educational, story.

Just think of the nightmare of if this beer turns out to be the best thing you ever made... 9 hour mashes will become your new norm!

This is pretty much my process as well, except the "rouse the hops" steps. I like to let sleeping particulates lie, and thus let anything that gravity has dropped to the bottom just sit there. I have a few different fermentors, but one recent addition is the Fermtank TC, as well. I didn't...

It is important to have a conscious plan for everything you put in a beer recipe, and I think the same is true for process. Everyone will figure out their personal borderline between process that gives best results vs being too burdensome. For me, starters are a pain (extra time planning in...

100 ml are old packaging, 200 ml is the new. QC State would be the date they made the Quality Checks, so essentially the manufactured date.

Keeping in mind that "bought new from the store" doesn't mean these weren't sitting on their floor inventory for a couple years...

I think you've got the pros/cons pretty well nailed down. Pro: easier to clean Cons: wall stiffness if you want to hang something on it, spending $50 or whatever for the new kettle

@fluketamer , I love that picture. So much stuff with bottles, lines, fittings, etc. And all probably less than a 5 gallon keg! But you probably have like 3 or 4 different beers in there? I love the two cans of soda- either for a non-beer-drinking-SWMBO, or non-beer friends!

Probably impossible to say if C) is everything shifted by 7 psi, or if a reading of 7 on the gauge means 0, but 30 on the gauge still equals 30 and your whole range is now 30 psi real pressure across a gauge range of 23 psi. I guess all you really do know is that the gauge isn't accurate. But...

Welcome. Where do you live? And what kind of brew setup are you starting out with?

Brewfather uses these two values like this- Mash Tun Loss- the amount of wort left behind in your mash tun that doesn't transfer to your boil kettle. This affects your volume calculations to ensure you have enough wort in the kettle pre boil to hit your post boil volume. So in all-in-one...

Here's my BrewFather settings for the Gen4 BrewZilla. This 80% mash efficiency is what I typically get with multi-step mashes (100, 122, ~150, then 168F). My single step mash (~150, then 168F) is about 78% efficiency. These volume losses are also based on my wort chiller of choice, a Counter...

I am working with a BrewEasy Classic. It has a standard mash tun and a boil kettle. Mash tun is stacked on top of the boil kettle and uses gravity to bleed off wort from the mash tun via a tube with a fixed orifice. The water gets heated in the boil kettle and then pumped up to the mash tun...

@kurds_2408 -appreciate the follow up on your findings. It seems like a lot of times, people don't post that. As for your measurement vessel, I bought one of these awhile ago. It's worked great. I use a medicine syringe into my bottle of acid , then measure in this. What did you end up finding...

Another idea came to me. Maybe the thing you're measuring your acid additions is off. Like maybe it's oz instead of ml. Or maybe it's grossly inaccurate and gives you more than your thinking.

@Sidman L 7-1/8" x W 3-1/2" x H 3-1/2"

I use Brewfather and add 88% landing acid based on recommendations. I would be shocked if 2-4 mL of acid (assuming you're using the same common 88%) got your pH that low. I agree with @Bobby_M your meter sounds suspect. I also agree with his recommendation on the MW102. I've been using that...

On my Monster Mill MM-3, I set the bottom gap at 0.033" after some experimenting. And the fixed gap on the top roller pair is 0.050". I describe my experiment, if you're curious, as part of this review I did on the MM-3.

I crush with 0.033" / 0.8382 mm gap on a Monster Mill MM-3 (3 roller mill). I haven't had any stuck mashes. Note that gap has to be referenced by the mill as well. I did grain crush comparisons between my 2 roller and this MM-3. At the 0.033" gap on 2 roller I had some uncracked grains. The 3...

Science/chemistry says yes, there should be bubbles. So the absence of bubbles doesn't mean you have a fermenting beer that defies science, it means you haven't found the leak yet...