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For me, this one was my favorite. I've got a brown ale recipe I've made about 10 times over the last few years and I've decided that after 1098 I'm done playing with the yeasts. My opinion is that it's let the grains do their thing, and not add a layer of flavor on top of them. Obviously it's a...

.030 is kind of standard for a starting point / recommendation You probably could have kept this in your other mill thread from today.

I don't disagree about owning a mill, but I've come to realize there are some reliable shops and so my mill goes unused these days. Bobby here as an example is a sponsor and runs https://www.brewhardware.com/Default.asp , and can properly run a mill. Agreed with what's been said, if it was your...

I'm curious what yeast and hops were used?

Congratulations! Also, this is pretty awesome.

Also, Devil's advocate, from what I can gather anyone that's done the "trub vs no trub" thing side by side has ended up deciding it makes no difference or even that "trub" is better. It's tough to let all that stuff go into the fermenter, and I let some settle out to avoid it as well. I get it...

Good point. I put a smidge of super moss in about 10 minutes before flame out. It probably helps, I've not tried a side by side and I seem to always actually remember it.

Interesting idea. I'm sure you're right. I usually have time to wait but if I'm ever in a hurry I'll try this. When I check pH I'm typically not expecting to make any changes. It's more for record keeping, if I repeat a recipe I'll have the pH recorded for the next time and know if I should try...

I've found if I let my sample sit 10-15 minutes, the refractometer will match the hydrometer. Close enough for me to move on anyhow. Otherwise, yes, they are off, for the reason Doug mentioned.

I whirlpool during cooling then walk away for a while. Clean up other stuff from the day, get something to eat, put the fermenter back together if it's been soaking in sanitizer, and so on. After that time I go ahead with it into the fermenter. Sure it's not totally clear but it's settled a ton...

I had a theory like this once, but come spring what was left of my grass was under a pile of moldy leaves and completely dead.

Yeah, gives me something to think about. I've used Hallertauer and Tettnang, and the beers were fine, but I knew the hops weren't quite right (for a Negra Modelo, IMO, it doesn't make them bad choices). I was thinking Saaz next. But again they might be "fine, but not right". I bought some...

I've seen this as well, on their site. I've been tempted to use it, but it has been a high (12%) AA hop and that discouraged me. To keep from having a really bitter result, it would seem you have to put in very little, and at that point I wondered if you could even taste it. I considered a...

We've got some XP machines at work, they'll get replaced when they finally break. They aren't on the internet so they aren't complaining.

Finally went to 11 over last weekend. Immediately installed Start 11 so I could move the bar to the left side of the screen, and set up the 10 style icons (where the window swings out with all the tiles that can be grouped). So far so good, fairly seamless and painless so far.

My guess was Guacamole

I think I was thinking this as well. Basically, being sure that after all the plastic comes off the front, there's a long piece of metal that also comes out next (I think it's the magnet?) and leaves some wiring exposed inside (I think the windings that drive the magnet to spin). You probably...

Interesting. I've used 34/70 a few times and wondered why people love it. I would get sulfur, but I'm also impatient. I think you solved that one for me.

I'm also +2 degrees (if I want to mash at 152 I set for 154). I also recirculate, and do frequent stirring and / or lifting the basket and of course lowering it again (slowly). That all put together seems to give me really close to what I want. It is extra effort but not too bad, and I'm mostly...

You might try something like Sprite if you want some sweetening, or 7-up if not. It can cut the intensity a bit and maybe the fizz would be detectable and enjoyed?