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I keep most out because I like to reuse the yeast slurry for future batches. I also only brew Lagers and feel it gives me a cleaner taste.

Too much rice in Bud but if you can find Michelob Original give it a try.

I find my lagers are 70-80% done in 5 days, this is when I raise for D rest from 48° to 55° and let them sit there for a few days then gradually drop down to lager temp.

Any plans to make stainless chillers?

Mine did the same

Hmm, double dose of Starsan works for me

I thought we were doing 6-10 mg/l SMB for keg? I thought higher doses were causing off flavors?

I have the same rig only plastic, works great. I don't need that extra hose of the air intake and I place a cotton ball on top of it for a filter. Wish I had an O2 meter to do an actual measurement to see how good it actually works but I usually have foam coming out the top of my fermenter by...

Oops, I ment 10mg/l at kegging, sorry. The 100mg/l is for the mash

Just the boil and not the mash? How did the break and wort look?

I ordered some as well. I don't trust that it will do the job that smb does in the mash so I'm looking more to see if it helps on the cold side first. Maybe the Brewtan will give a little extra protection post boil when the smb is all used up? Maybe help in finding as well?

I haven't progressed to spunding as of yet and have just been purging with Co2 prior to transfer as well as a dose of 10mg/l SMB and my results have been pretty good as of late. My last 3 kegs have not lost any of that lingering malt flavor and aroma. I did have a problem with those flavors...

Nah, you won't lose that much, maybe a couple points if that. Squeezing doesn't really give better efficiency just gives you an extra cup or two of wort.

Depends on how you do it. Lift the bag up a little at a time instead of just pulling it right out a foot above the kettle. Once most of it is drained remove bag to a bucket or another kettle and let it drain naturally and add that wort back to the boil.

Yes, pitch before. The yeast take up that O2 very quickly. It only takes a matter of minutes for O2 to start robbing flavor and aroma.

Nice write up techbrau, explains a lot. I've seen some people mention the use of a little bit of sugar in your keg to scrub the O2 as well or just going ahead and using the right amount to fully carb if you want to bypass the spunding. I guess there's krausening as well.

Yes sir!

I think it's well worth it for homebrews to at least once try and eliminate HSA right from the start of your brew day with your mash in water. You may be surprised as I was.

Well, I think it's real but it's not as bad as once thought. I don't think you get super off flavors from a little bit of HSA but you could lose some malt and hop flavors as well as some darkening of color. Probably not really noticeable except in lighter styles.

I'll go by what Narziss, Kunz and Fix have to say on the subject before I believe a flawed homebrew experiment.