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To your questions about beer styles - The BJCP style guidelines can be a lot of help. You can find it through their website https://www.bjcp.org/news/bjcp-releases-2021-beer-style-guidelines/

If you had a really strong boil, final volume would be less than you expected. Since you do BIAB, I'm guessing you use a plain boil kettle. I just pour the chilled wort into the fermenter. It works well for me - ymmv.

Welcome from New Bern.

Nice exbeeriment. Thanks for posting. This result totally throws me. Maybe because of the age of the malt, but your taste test seems to rule this out. Either way, it seems to confirm your hypothesis, that the crush didn't affect color or flavor. On second thought, maybe I misread your...

Welcome from New Bern.

Welcome from NC.

Maybe that's why the mixed opinions. Most of those are actually whole grains - I felt them and pressed on them. It looks like the husks came off while being crushed. (There was no wheat on this order.)

Thanks to both for the responses - very interesting. Not at all what I expected. I always felt that any uncrushed whole grains were strictly verboten for any type of mash or steep.

I'm curious about this. It looks to me like my grain had uncrushed whole grains, which I always perceive as too coarse. Am I just being too picky about it?

BTW - as a shortcut, you could use amber DME instead of adding crystal malt. From what I've seen, amber malt extract is typically 10% caramel 60 and 5% Munich.

Good comments above. I'll add that you couldn't mash crystal malt by itself anyway - it has no diastatic power.

Passwords - don't get me started. Welcome.

Welcome from NC.

Charlie Talley (inventor of Star San) has been on many podcasts. He spilled the beans about how to use Star San in practice, as opposed to what they have to put on the label as a legal requirement. Maybe someone will do something similar about Chemipro SAN. If not, maybe a comparison against...

That's out of place. This is the joke thread.

I order for four extract batches at a time. One batch (that I will brew first) is with crushed specialty grains. For the rest, I combine whatever types of DME I need to get an equivalent grain bill that I'm looking for. It's a little limiting, but it's the best way I've come up with.

Tell me about it.

I think you would be better off with a narrower range. I use a swamp cooler and use heat to maintain the temperature (usually about 75F) after active fermentation is finished. I use a 1 degree range. Works fine, and doesn't seem to cycle too often.

Welcome to HBT.

Welcome to HBT.