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Temperature component aside (as it's been address here well), I've also heard a lot of people talk about the 60 vs 90 minute mash. For me, I basically use my refractometer (a hydrometer will work, but it's a PITA to cool that much liquid) and keep an eye on the gravity. If I get the same reading...

So quick follow up. After reading lots here I determined that it's probably not needed to passivate my new SS Brewtech brew bucket, but also that it couldn't hurt. So I went for it. I saved a bit of money by filling old milk jugs and pop bottles with water, but leaving a little air, so that...

Above - also check out other threads on the site, such as Passivation - fill the entire kettle?

there's no need to clean the water in the immersion chiller, so not sure why it'd have agents in it. Mine goes into a bucket, and into my tree. I found I could cut down my water dramatically by slowing down the flow into the chiller. It only adds an extra minute or two, too.

I started with a stock pot, then went with a nice 8 gallon Tall Boy with spigot and thermometer. It was on sale, but I've often regretted not getting the 10 gallon.

I have the same problem. I have a home-made immersion chiller, and I use plastic shark-bite fittings to mate the copper to vinyl. Also, my kettle is too small for the burner so we're in the same boat. I do two things. One, I put the kettle off-center on the burner to have a colder and hotter...

I guess I'm missing much of the point of the strong opinions here. Brulosophy is fun, magazine-level reading. It's not hardcore science. This is a hobby, I'm an armchair know-it-all (who knows much less than he thinks.. wait, is this circular logic?), and I quite enjoy reading the "experiments."...

I think we can all agree that bottles are a PITA. Kegs sound nice, and maybe that's in my future, but then it makes all kinds of changes. I need multiple kegs, of multiple sizes, to keep a range of beers around. I need another fridge to keep the kegs serving temp.. I would need something like a...

wow this has gotten complex fast :) I was also confused about getting hazy beers if I squeezed the hell out of it. My googling led me to this brulosophy article: Brew In A Bag: The Impact Squeezing the Bag Has On Beer Character | exBEERiment Results!

looks good! When you pull it out into a secondary container you'll leave most of the junk behind. Let it sit for 20 mins in the new container before bottling (I assume) to let it drop out more. If you bottle condition, a few weeks in the bottle should clear it up.

I BIAB, and played with lots of variables. I monitor the mash with my hydrometer and it always takes >75 minutes to stabilize. Squeezing doesn't seem to get me anything but more beer and more haze (?). Pre-COVID I was able to set the LHBS mill really tight but now they do it for me, I did notice...

I had guests over on the weekend, and had two 750ml bottles ready to pour into a pitcher, and enjoy. One bottle was awesome - compliments all around :cool:. When I opened the other, the beer started coming out. and coming out. And coming out... white foam. The last time I saw this was with a GBP...

ah - yours isn't the brand that just crapped out on me.. Well, if they only last a year or so I guess that is what it is. Maybe I'll run some semi-permanent pex there and put a smaller hose on. Right now, I do need 50' unfortunately. Also, for some ridiculous reason, this kind of stuff is /way/...

yuck. I don't think a hose should wear out in a year. I hope my new brand works better. Just out of curiosity, do you buy the same brand each time, and, what is it?

It's not the cheapest operation, but I will do both my kettle and new fermenter at once... so I can move the liquid back and forth, with the kettle being able to re-warm it as it cools. May try not making as much as keep it moving, but that makes me feel like it won't really work, just to save...

This article is great. The website also has a good article on cleaning stainless https://modernbrewhouse.com/wiki/Cleaning I have a SS kettle that I've always used kitchen steel wool and dish soap on... maybe I'll give it some TLC, and I certainly won't do this to my new fermenter!!

Apologies, I missed that. Thanks for responding!

I have a new kettle on the way and was going to use StarSan, as per instructions, to passivate. Do you mind giving a little more instruction on why it won't work? Given that the manufacturer says we should, it'd be super helpful if you could explain why this simply won't do what we think it...

Thanks Kevin - table sugar is natural cane sugar (where I live), just more refined (to pure sucrose) than turbinado sugar. Turbinado is still (thankfully) highly refined; "raw" is a bit of a marketing misnomer unfortunately. Why specifically did you suggest using the raw sugar? I'd love to...

Thanks. Yeah I was thinking of that. Wasn't sure if the acid addition would hurt my poor yeast...