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Assuming I crush and set up the night before, I get 7 gallons in the fermenter and all the dishes washed in 3.5-4 hours. 45-60 minute mash (in a bag) and 60 minute boil. I enjoy the process too, but I have a house full of kids abs a million things on the list. I couldn't brew nearly as much as...

I am also a fan of dry beers. My favorite thing about the biab mash is that you can use such a fine crush, which will let the beta amylase do its work much faster. I never have to go more than 60 minutes, even when producing a wort that will reliably ferment 5 percentage points more than a given...

I have experimented extensively with shorter mash times, and I also BIAB with a very fine (but uneven--corona mill) crush. The only times I have found it necessary to go over 45 minutes is when I'm dealing with low DP and/or low mash temperature. In those cases, the extra 15 minutes is required...

So no major difference? Interesting.

But speaking of clearing: did you notice any differences in how fast/how well they cleared?

The only real science being done today is called "engineering" anyway. Good enough is always good enough.

Whatever happened with this experiment?

I tell new brewers to start with bought water and brew something flavorful, amber-to-brown, and use too much dry yeast. A published recipe. And brew it three times without making any changes.

Since coming back to brewing, I've tried to do 45 minute boils, but I've now gone back to 60 for almost everything. There's a quality to the bitterness that doesn't come through with a 45 minute boil, no matter how many calculated ibus. It's like jello that is almost, but not quite set up...

Same for me. I'm on the third repitch with my first packs of verdant ever, and I've seen zero perceptible change in attenuation, behavior, or taste. I think it likes to go about 75%, but I've got one going now to see how high I can push it, and another planned to see how low. I'm going to do a...

7 gallons

I wonder if the lag actually affects anything. Don't get me wrong, I love to see a repitch go off like a missile, but I wonder if it affects the final product at all.

A little gelatine in the keg with the priming sugar will get you a polished clarity with A09 by the time it's carbed, I'm my experience. And I keg it as soon as the diacyl is mostly gone: 4-5 days or so.

I'm about to tap a batch of my "sparkling American mild" (still a recipe in progress) made with verdant for the first time. It's hopped with cluster and goldings. I have high hopes based on samples. After that I've got a very basic best bitter with a pound of muscovado, fermented warm. Should be...

I agree 100% directionally. I am just not sure I'm on the same page as far as magnitude. The age old question of homebrew remains unanswered: "what is the good dry English yeast?"

I will respectfully countersignal the advice the skip verdant. For me the jury is still out on how well it goes in English styles, which is the same as saying it's not so out of place (according to my pallette) as to immediately relegate to American styles only. I have seen posts on here but...

Ale.

No idea. I've only ever scooped the yeast off with a spoon like an animal.

I can't get enough. If every piece of homebrew gear was this perfect, brewing would be so easy that one might lose interest.

Also, the convection fan in the kbq cuts cooking time down considerably. A big shoulder that would take me 12 hours on a regular wood burner will take about 8 on the kbq.