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Thanks for the info. If I get flour migrating into the bearings, I'm going to be extremely disappointed.

Actually, right after the maiden voyage with the new mill, certain circumstances grounded my whole brewing enterprise. Very lame. I was planning to get back and update this thread after 3 or 4 more brews though. Personally, I'm optimistic about the mill, except for the longevity of the plastic...

I have a couple of recipes that I want to get completely dialed in. Also a freezer full of on-sale hops.

Agreed, but I like the graininess of the 6 row. I might be fooling myself, but I think it's got a rougher flavor. Regarding enzymes, I can really tell a difference with the darker pale ale malt in the recipe above. It takes a while to convert all that adjunct. Seems like some where around 3.4...

Yeah, I make cream ales sometimes too. People make them all kind of ways now, but the trad cream ale formula is a lager grist, a ton of corn, and a very subtle touch of ale yeast ester and hops. This is definitely not that. But I think they are relatives. The darker pale ale malt swapped out...

I've never had a coopers, and had not heard of the style until a member here remarked that the recipe I was working on sounded like "Australian sparkling ale." and sure enough, while I was taking a decade off brewing, they revised the bjcp categories. My goal was to make an ale that would take...

When a crazy person tells me the crazy thing that he is about to do, I believe him. Be careful.

I ended up brewing 6 consecutive batches, top cropping verdant: mostly English styles, but also a couple of Australian sparkling (pale ale malt, corn, clusters). The first three or 4 were down town fruit salad city, regardless of temp or gravity, although the magnitude of the electric red...

Why do you stick with the Windsor/Nottingham? The flavor? What other dry strains have you tried with these? I'm just curious. I spent all of the hot parts of last year looking for a workable dry yeast for smallish English ales. I had mixed feelings about the Co-pitch because of the time...

That's a great point. I did not know that sodium sulphate was even a thing, or that the it matters which ions came into the soup stuck to which other ions. I have made good, dark, bitter beers with my soft well water in which I pushed all three (sulphate, chloride, sodium) up to about half the...

You could brew some English styles with that water as-is, I think. Definitely would be on the "minerally" end of the scale. I didn't plug the numbers into the calculator, but something dark and bitter looks possible. In case you want something to drink while you wait for your RO system to come...

I think a spunding valve would be the ticket, although I've never had one. I have had good results venting mentally as fermentation winds down (every time a walk by). It's not rocket science and, as long as you have done headspace, there's a lot of wiggle room between atmospheric and 2psi over...

This is in the neighborhood of what I was trying to say earlier. Perhaps the "problem" of getting those cell walls built up was created by modern fermentation techniques. Somebody should be able to do the math (not I), but I wonder if there is more happening at the beer-air interface at the...

Now that is fascinating.

Yeah, I figured that would get some reactions. I say only fly sparging is different than the others because there's a concentration gradient of sugar in the liquid as it goes through (goes through) the grain bed. The others are all the same because there isn't. Runoff can be fast because the...

No sparge, batch sparge, and partigyle are all really the same method. They only differ by degree. Fly sparging is the only different method.

Yes. Or start with whatever and add infusions up to full volume. When the bell rings, give it a good stir and pull the bag or vorlauf until no grain comes through and let her rip.

Exactly. We now have the technology (and the desire) to keep DO in the ppb range throughout. But we're using yeast that adapted in a very different environment. I wonder if we would still be able to keep these old cultures going without the parallel development of microscopes, glycol, and...

I get successful results with moderate to excessive pitches of top crop slurry that is 2-4 weeks old, no starter, no O2. I say "successful" because, not having a point of comparison, my process might be good or bad. I like the beer, at least, and I get consistency with attenuation and flavor...

I have never owned an oxygen bottle, so I don't know anything about anything. I mostly brew English ales of moderate gravity, and I've never entered a competition, although I would like to one day. One of the great things about brewing is that it can be done successfully at very different levels...