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I use PBW for cleaning or similar alkaline cleaner and star san for sanitizing. make the star san 5 gallons at a time and save it for 2-3 months before making again. I find PBW drys my skin terribly. Even with a good rinse I can feel my skin turning into soap. Used to be after a brew day I'd...

i'd do the 4 cups brulosophy experiment on your own first. Test 1 vs 3 and 2 vs 3. If either of these are different enough you can pick them out reliably, and it isnt due to some obvious flaw like a contamination flavor, then see if your neighbors can pick out the same difference in a triangle...

Malt and adjuncts contribute sugars (some fermentable some less fermentable), flavors and color to beer. Efficiency really only focuses on sugars, and is a tool to predict/target original gravity from a given mash. Extraction of flavor or color might not be terribly impacted by efficiency... a...

I've not needed to rouse yeast. If you meant rouse dry hops yep bubbling up some CO2 through the dump port works really well. But I never stop playing and have recently built a pump based recirculation system like the one described in this post: #31 by @k-daddy my own pictures and will be...

you need a 1.5 inch TC thermowell. Spike used to include one but now it is accessory :mad: . The gasket and clamp they provide for the useless thermometer will work on the thermowell. Beer probe goes into that thermowell. I keep meaning to get some grease but seems to work fine without it...

it's interesting that when I go and start reading about deareting water I found lots of breweries that have used deaerated water for years. But mainly not in context of using the deaerated water for mashing...this list is pretty typical: Deaerated water in the brewing process is preferred for...

This is what I found

gotcha...i just looked at the picture, I guess they added it to the description but kept the old picture on the website. and if that is too difficult in their packaging operation Spike should just include a cap for that port in the kit (and drop the price accordingly) and let buyers...

yes beer is fully or at least 90% carbed before transfering into the kegs. Some of that is natural carbonation captured at end of fermentation with the rest being provided through the stone. It adds some minor complexity to the kegging operation...mainly that the purged kegs need to be...

I'm curious about this one too. Are LODO pilsners and lagers sweeping the competitions? I seem to remember last year a guy who won using extract...

I forgot one... Spike made the thermowell an option...you are going to need one...

I use the carb stone the way you describe (on the racking arm) to both oxygenate and carbonate. Every batch. Works great. You do have to rotate the racking arm to above horizontal when using it.

carb stone bundle includes the gas manifold so you don't need the manifold bundle too not sure you need the 1.5 sight glass...maybe nice to have but I don't use it so can't say you do need the racking arm and gasket and clamp for that unit close transfer kit seems like a good option unless you...

OK I am doing the underletting steps because they are convenient on my system. Underletting the mash seems to virtually eliminate the formation of dough balls. I still give it a stir but rarely find anything that needs to be broken up. I underlet into the brew kettle because it seems...

@Corny Keg thanks for supporting HBT! I use: ball lock kegs duo tight connections gas and liquid MFL fittings on regulators and manifolds

oh and I'm not yet doing anything other than underletting mash and boil but I don't consider myself practicing LODO mash.

I saw that the other day on your site but don't understand how it functions as a mash cap in context of LODO techniques. Maybe I am not understanding how it works.

this is getting serious! last time I was at Karps I took the three sacks they had, was all MO. I've been buying from Maltose Express over in CT as I'm driving through there at least monthly but now they are closed/closing. Seems like Morebeer and Northern Brewer are going may end up being the...

I agree with @ScrewyBrewer that mash difference on the gravity basis is probably not going to be noticeable. Also that smidge of grain that go into the (mash? did you meant to type kettle?). A bit isn't going to matter. But I'm wondering if the difference in time for the lauter changes how...

Yes...it holds within a degree of target without excessive cycling. The real benefit though is it doesn't under or overshoot targets. I got the Auber before I had a stainless conical...I'd recently upgraded to a 60L Speidel tank (they are a heavy HDPE) in an old fridge controlling with...