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No mileage about it. It’s how physics works, He might not find value in it, which is fine, but what he’s describing physically can not happen unless he’s throwing stuff in after mash in and never stirring.

I haven’t done this, but I’ve heard that two liter soda bottles are a great option for larger bottle conditioning

I’ve got a $100 mill I got on Amazon, attached a drill I don’t use to it, a refractometer for $15, and a thermometer for $15. So I think you can get all your upgrades without breaking the bank.

I do A LOT of single gallon brews. 2 weeks in the fermenter, sanitize each bottle, add 1/2 tsp of sugar per 12 oz into each bottle, fill from the primary to the bottle, cap, let it carb up for 2 weeks, fridge the night before you want to drink it. Those fermenters get me 8-10 beers depending on...

Some stuff is ok. We got sick from morningstar ground vegan meat, so we stay away from that. Impossible is fine, though I prefer veggie burgers to that since they are significantly healthier. I like to use slice up vegan sausage in my italian dishes, which is pretty darn good. But when my...

I had one kit that did this to me. Made 3 one gallon batches from a 5 gallon extract kit and every batch turned out this way. 4th batch I skipped the grain steeping from the kit and used my own grain and that batch was spot on. I'm not exactly sure why that grain mix did that, but it...

I keep as much yeast as I can. Only time I'll toss it is if I've already got a bunch of the same yeast in the fridge or there is too much dry hop sludge (which is one reason I stay away from dry hopping these days). I lost count at what generation I am for some Lutra I got 6 months ago, but at...

https://homebrewing.org/products/4-body-secondary-regulator-taprite?AffID368 This is the secondary regulator I’m looking at (but haven’t pulled the trigger). Will give me 3 for taps and a 4th for carbing, plus can burst carb an empty spot and still serve the others

I’ve had great results just carbing at 40-45 for 24ish hours. No need to get complicated

I made a one gallon honey lager (probably wouldn't consider it a Braggot, but it's close) that is surprisingly close to this. 2.5 lbs of pilsner and a pound of honey, and it had a ton of honey character and finished around 9-10%. I can't imagine how honey forward this would be with more honey...

I have a Citra APA recipe it works wonders with. It is replacing S04 as opposed to US05, but I had it kegged in 6 days, drinking on day 7, and on day 9 I served it at a party. It dropped crystal clear and I couldn’t get any yeast character at all. Though I do have to say the hops might have...

Just got a big bag of Munich and Pilsner for $110 locally after tax. About $1 a pound

I force carb by connecting to my gas line at 40-50 psi for 24 hours, drop it to 10 psi, purge the pressure, and pour. Just don't forget about it and you're fine, no need to do any kind of retrofitting.

The same thing happens racking from fermenter to bottling bucket and bottling bucket to bottle, no?

What if you subbed out some of your grain for pure sugar? Would obviously impact body, but I would think that would decrease the unfermentable carbs.

Definitely interested in how this turns out after its carbed up. I'll probably try a gallon first, but my favorite whiskies are the most heavily peated Islay whiskey, but haven't had it in a beer yet.

I saw someone replaced their fizz drops with sugar cubes. Couldn’t find any at 3 stores (apparently there’s a shortage?), so just calculated out how much sugar is needed and used 1/2 tsp per bottle. We have these skinny teaspoons that pour really nicely into a bottle. I used a bottling bucket...

This is what I do. Get all my bottles ready and bottle right off the fermenter.

Here’s a Helles lager I brewed a couple months back. Mostly 2 row, a bit of light Munich, fermented with repitched mangrove jack’s California lager strain from half of another batch, kegged, and then sat in my kegerator for a few weeks. That decal is on the other side of the glass. By far the...

A 170 degree oven works too. I usually get my strike water to 160, mash in, cover and let the temp drop to 148 (takes 15-30 min), then pop it in the oven for the rest of the time. Temp might raise a degree or two.