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Mash was a bit rough on the pb porter today. 33# of grain with 3# of flaked oats. Probably should've milled a little bigger but made it through. Definitely going to be cloudy but nothing a little gelatin or a 72 hour cold crash can't clear up.

I make 1/2bbl batches almost every batch, or as close as I can. I always hold back 4-5 gallons of hot water to sparge with and haven't had any issues so far. Mouth feel, body, and flavors are all just the same as when I was doing 10 gallons.

I'm going to get another with the dual 25's around Christmas time. I never make anything less than 10 gallons so I'd even go dual 30's if he had them.

None of the tubes I've seen with the 20 gallon will make it to the mash of a 5 gallon batch. You need to run a piece of tubing down to it.

For those on the fence reading this thread wondering if any of us would buy again, I'm probably going to pick up the dual 25 gallon (1bbl) unit by year's end. Can hopefully work on some modifications with Tim.

Illustrator is an adobe program, pretty easy to use with lots of walk throughs on YouTube. I just printed each time until they were correctly spaced. You could use inkscape in place of illustrator, it's free.

Who is whirlpooling inside the basket? You'd need an extremely thin mash for that.

I'm not sure why you think that whirlpooling under the basket results in dirty wort but I can assure you that is not the result. I don't think you're understanding what is actually happening.

My last blonde with the 12 or 15# of wheat had no issues and was right there efficiency wise. I can't compare pumps with the chugger max but I had the valve 1/4 open. At half open it shoots wort out of the basket lol. Dialing these systems in definitely takes some time but two of the best...

I didn't wanna mess with the templates so I just arranged them in illustrator roughly where they needed to be and adjusted until they were right. It took two tries. Then I just saved it as an .ai document so I can go back in and edit/print when needed. Once I had one figured out it was simple...

You can search Reaction Brewing Company I video every brew day and usually include how I set up circulation, easier to see than explain. But yes, I heat water to about 164ish to pull my sparge wate, and dump in the cold grains. Then slowly set up the mash manifold to circulate. The arm they...

Finally did a canning run today. Did it while I mashed my next blonde in (f me been brewing a lot 45 gallons in 2 weeks). Did 38 cans in about 15 minutes once we got rolling, I ran the filler gf did the seaming. Ended up just filling one can at a time faster than I could do two. Now to see...

Solid sides on my basket.

Same crush, tight .039, 80% today. 12lbs of white wheat and 1.5# of flaked wheat. No issues with circulation. Edit: I guess I should add it also had like 18# of 2 row, carapils, and one pound of rice hulls.

Mine clear up using 1318, not American IPA clear but not like week one haze either. I just give the keg a shake and it kicks everything back up, flavor comes back, haze comes back.

Moved my gain Mill to a tight .039 and did another batch today. 33.5 pounds of grain and the tighter crush made the mash interesting but everything went well other than that. Efficiency up to just over 80%. 14.5 gallons of my neipa fermenting away now

I follow them on Facebook and it's one of the nicest breweries I follow. The inside is just incredible, I wish I could get there for some beers.

There have been a few threads but still not much info out there on these. Expensive but to me worth it in the end. Building a double head filler/doibe purge station in the next week to fill cans directly from my Ss brewtech Brite tank. Purge, fill, seam, done. No extra equipment needed, no...

Another brew day down. Pro tip- don't accidentally spilled any grains outside the basket if you're using the mash manifold. It definitely plugs up. 14 gallons in the fermenter though, used the original sparge arm

4 out if 6 labels on cans.