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https://scottjanish.com/dextrins-and-mouthfeel/ This one?

Bobby sells biab equipment for a living. The test he graciously put together and graciously documented seemed to indicate that biab might tend to produce less than the best beer. By suggesting that the results aren't black and white, I was not not trying to tear our guy down, but to build him...

I retract the statement. I yield. You win the internet today.

Hey I'm not the one making a claim. You got me all wrong. I ain't seen nothin. I don't know nothin.

To do it by the book you would have to show (using more data and analysis) that the differences in the datasets you have are meaningful, given the normal variation in this data. Basically: what if you repeated this test 9 more times--same beer, same tasters, the whole thing, and compiled all the...

I work with data a little in my day job--not usually data reported by people, but it's not miles different. It would be reasonable, depending on how you frame the question "what does this indicate?" to interpret this data as inconclusive. One gripe many have with the brulosophy guys is their...

Oh, I agree 100%. I'm just always thinking about what I might change on my baling wire and duct tape setup if I ever get a chance. I've made very good beer with a wilser bag and almost nothing. Something about the aesthetic of the semi-consumable synthetic fiber bag has never inspired me...

Since returning to the hobby almost 2 years ago, with no equipment, I have been biab. The thing I love about it the most is the short brew sessions. I hate to think about opening up my crush--it would add a half hour. On the other hand, I already use a hlt. I have been thinking about a 2...

What struck me most, is that what won out was the current best practice pushed on this forum when I started brewing (about 15 years ago). Way before biab. I (like everyone, it seems like) used 3 vessels with a focus on wort clarity in the vorlauf, then dumped everything but the hops into the...

Fascinating. Thanks, Bobby.

I don't think of it as a limitation. I brew a lot of dry beers using biab with a hlt. You could do the same with a pump and a rims or an electric kettle. I dough in by underletting to avoid activating the alpha amylase in the fines, and rest at 147-149 for 30 minutes (45 with a low-dp grist)...

There is a certain amount of extractable sugar in the barley kernel and that amount is independent of your target. Also in that kernel is beta and alpha amylase (and others), and they work on any starch in solution at a rate determined by the temperature and the relative amounts of water...

And I have a freezer full of evidence that 223 is more than enough for deer....

Temperature, time, diastatic power, particle size, and particle size distribution are all factors. And starch/gum/protein structure of the grain, of you move too far outside the modern norm. And that's just for extraction. Lautering variation lies on top of that.

I use a corona mill, because I had it for making hominy grits. But based on my data over the last few years, I estimate that if I get a good roller mill that would produce a uniform fine crush, I would get complete conversion in 20 minutes for a hot mash, and 30 for a cool mash. Currently, I...

This. The mash for a biab setup with a fine crush does not work the same way as a traditional setup with a traditional crush. I hate to see people talking past each other. All facts are subject to context. It's another instance of the old internet forum classic "is 223 enough for deer." This...

I haven't used 05 in years, but I just did several with BRY-97. It is not a very fast worker or enthusiastic clearer, compared to the English yeast I'm used to. I found it took 8-10 days in primary for the last bit of acetaldehyde to fade. Every time. If I were trying to go as fast as possible...

Edge of my damn seat

I add priming sugar and gelatine to every keg I fill and have never had a bad interaction between the two. I bloom the gelatine (half an envelope) in a cup of cold water in the microwave for 15min, then hit it with a few bursts and stir with my thermometer to get it just up to 155 to pasturize...

How much, if any, roast would be in a Burton ale from this period?