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Update: I still managed to get a stuck mash with the grain milled as per above and 8 oz (5%) rice hulls! I used a brew bag inside the malt pipe, and to my understanding, the fine wheat particles/flour clogged the bag which ultimately lead to the pump running dry briefly before I shut it off. I...

I wanted to create a thread for those of us who own the Australian made Mashmaster Grain Mill with fluted rollers. I bought this mill as my first grain mill as I had done a ton of research and in particular really like the review by @Zepth that he posted on this forum in this thread. I have no...

I have had the exact same experience albeit I only have 4 attempts so far. This style is elusive to me.

How crucial is hop freshness for this style? Have any of you made good hazy IPA's from ~2 year old hops (sealed), or should this style only be made as soon as the recent year's harvest becomes available?

My IC is only about 7" in interior diameter, and it sits right on the bottom of the kettle with lots of liquid above it. The whirlpool port is around the same level as the top of the coils so I suspect hops get trapped inside the coil. I suppose I could give it a stir every few minutes or so...

Thanks for all the feedback! I'll definitely try lowering the WP temps next time but also shut off the chiller earlier, and perhaps also reduce the amount of WP hops at least until I am close to producing the beer I'm going for. I'm assuming Brewfather accounts for this, but I'm sure how that...

I recently brewed a hazy IPA that came out more bitter than anticipated. I conducted my whirlpool in a way that I've never tried before and I suspect this is what lead to the extra IBUs but I'm not sure. I brewed a 1.065 wort on a stainless steel (uninsulated) kettle outdoors in the cold (few...

I recommend ooni if it's in your price point. Their ovens are well-made and somewhat portable. With that said, I tend to make pizza in my indoor oven far more often than outdoors. Check out baking steel and YouTube "Brian Lagerstrom pizza" if you want to explore the indoor route, he has great...

I think that's fair, I'm leaning your way on this myself. I can get a generic o2 regulator (the brass ones without flow control) for about $60 and support my LHBS, and the flow control is about $30. I can pick up a generic carb stone for $15, so call it $110 with tubing. The Spike will set me...

Sorry! I'm not a fan of this form of marketing. I get the idea is they'll sell more stones, but in my case they would have sold a market up regulator without it.. I would go this route too but oddly I'm having the opposite problem. I live in a small city in Canada and there isn't even a CO2...

@SpikeBrewing I'm interested in purchasing this product as it's the only regulator with flowmeter built in for disposable oxygen tanks (great job on this!) but I've been holding back due to your warning about using generic carb stones. I'm using a fermzilla all rounder and don't plan on...

The important question you have to answer before deciding between a fermentation chamber or a glycol chiller is how many batches do you want to ferment at a time? If it's more than 2, you're probably better off with glycol. With that said, for me personally it would be difficult to justify the...

Yeah, I mean I wouldn't do this for many different reasons, but if you're just putting a lid on something you're not creating an oxygen free environment so you should be fine as far as botulism is concerned. The post I was replying to mentioned purging the head space of a pressure fermenter...

This thread has been inactive for a while, but I wanted to add that the risk/issue with the idea of storing wort in an oxygen free environment is botulism. Wort ph before fermentation is not sufficiently low enough to ward off the bacteria that create botulism, and boiling temperatures aren't...

Wow, 2 million cells/ml/°P for a session Kviek? Would you mind explaining your logic here, that seems like a lot!

I just tried this, but I did it a bit different. I've already carbed the beer to about 16 psi, so I attached a spunding valve set to about 15psi and attached co2 at around 17psi. I left it attached for a few minutes as the flow was quite slow. I'll give it a day or two, but the sample I took...

I finally got around to making a mash paddle this weekend. This will replace the cheap plastic one I've been using since I started brewing. I did a decoction a couple weeks ago and swore I'd never do another one until I had a longer handle, as I mangled my back bending over the pot for an hour...

Cheers! I haven't brewed on the Brewzilla as intended yet, but with how popular this thing is it seems like every possible issue is already well documented on here. It's only a matter of time.

I'm happy to hear that someone out there views Hefeweizens as easy though, it's one of my favorite styles.

With the Hefeweizen, I used Lallemand Munich Classic, and with the Dunkleweizen, I used Escarpment Labs Weizen 1, which according to them is comparable to wyeast 3068. By yeast issues, I just mean that I had some off flavors that I'm attributing to yeast. The Hefeweizen was quite some time...