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I'm certainly late to this, but would have said it's a lot like a Caramel 120 / Double roasted crystal for me. Side by side I'm sure I'd think they were different, but I lump them together. Personally I keep them to a really low % and only in something dark. Would be really interested to know...

I take my store bought (pasteurized) whole milk to the 165-170F range before cooling and using, if that matters at all. I'd say thickness is time dependent for me, but it's really never solid like some store bought stuff tends to be. I should probably have clarified that.

I'm trying to follow along and have read everything a couple times, but to little avail. Is there a cheat-sheet? Not because I'm lazy, I promise! My "don't care about body" mash is an hour at 152. My "less body" beer mash is 30 minutes each at 143 then 153 and lastly 158. My "more body" mash is...

I've always stirred the whey back in. But I also tend to let it go a long time (overnight) and it tends to be pretty thick to begin with. On the odd case it's a little runny I kind of like that as well and don't mind. I always throw some store-bought yogurt in first, have never used gelatin...

Slightly random here, but I tried a batch where I checked the "dry hops" in at high krauzen, instead of my normal process of letting it finish fermenting, chilling it, then adding the hops. I've made this recipe at least a half dozen times, all with very similar results, and this timing of the...

https://www.homebrewtalk.com/threads/the-brew-matrix-experiment-2-mash-fines-in-the-boil-x-kettle-trub-in-the-fermenter.733837/page-2#post-10425098 On a related note, it might be that this practice (transferring clean wort after boiling) isn't beneficial, LOL. One consistent thing I've seen...

I have my inner angled tube thing pointing sideways. Far more often than not, that has it slightly above the level of settled trub and I tilt the Anvil ever so slightly to get the cleaner beer off the top.

My method these days is, after it's cooled down, I let it sit for a while and I go get something to eat, start cleaning, and so on. An hour later or so it's mostly settled on its own and then I transfer all but the last inch or so to the fermenter. It was all stuff that needed to be done anyhow...

By the calculators, I see about a 5% difference. Low 70's no sparge, mid 70's with sparge. Cheap mill set at about 0.030". I've moved towards no sparge for most recipes except the occasional Imperial where I want all I can get and already planned to spend a lot of time on anyhow.

If it ripped for 3 days it's probably done. Any smells mean very little, you'd have to measure to see what's reality for gravity.

I wondered about that, thanks. It did at least make a nice gentle drop into the ocean, making it seem like it could have been caught had they tried.

I think he (she?) is referring to the beer in the very 1st post from 2013, that had a caramel flavor.

We've got some of ours up, but not powered on. Take advantage of the (relatively) warm weather if you can. Hanging 2 weekends early if it's 20F above normal is much nicer.

These ingredients are a lot like what I refer to as a "Brown Ale" in my recipe rotation. I add some medium crystal (and the Maris Otter is reduced slightly accordingly), but otherwise it's about identical. I've used Fuggles and 1469 at times as well. I hope it's not off topic to ask what's the...

Yeah sounds like you have a good handle on that stuff. Could a quick disconnect be at fault? Some kind of mismatch between what's built into the Cannular and what are using from your own setup. Spring force issue where one side doesn't want to open up very far, and it's running through something...

I don't own one, but :) Maybe consider it like you would if you were serving from a keg into a glass, and the glass was overflowing with foam? * Verify keg psi is set about right, something in the 10-12 psi range perhaps * For kegs, you'd normally have a specific length of serving line, to...

Have you ever noticed a "rye like" flavor from either? Maybe I should try some Special B in my next beer. as long as it is unlike the dark crystal in that way.

I'll choose my words carefully, but - I really think it does. My readings change, and the line is sharper, if I let my mash sample sit for a few minutes first. I'm not talking about it cooling, but I can see those particles settle out. The readings change and the line is sharper.

True, I guess I meant in relative terms, if spelt didn't lower it as much as other malts, effectively ending higher than I might normally.

Have you guys found that spelt tends to crank up the pH? I was looking at a recipe with it and noticed that the calculator (Mash Made Easy) had it taking things pretty high. White wheat seems to do the same. If they're related, it makes sense, but both ingredients are somewhat new to me - I'm...