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I haven't tried a transfer with the closed loop method yet but I did push with Co2 while using the spunding valve to apply counter-pressure. It's pretty close to the same thing and I think the closed loop transfer would work fine. I think it's important to crash before you transfer even if...

If I recall, that was nearly 2 lbs in a 15 gallon batch (20G kettle). I am using a pump to recirculate as well and allowing a 20-30 minute trub rest post whirlpool. Maybe my 50' copper IC is getting in the way but I started tinkering with LODO so I have a SS counterflow on the way and I'll be...

Seriously though, I whirlpool and I have never had it even closely resemble that. I leave a lot behind but even if I didn't, I couldn't ever imagine seeing a portion of the bottom spotless. With the trub dam, I found that a little bit sneaks by at the beginning of the transfer so I runoff...

What in the world happened there? How did you end up with a near perfect circle of spotless kettle on the bottom?

Good choice! A friend of mine has one of those and it puts out some awesome meat! You opened up another can of worms with that Trex deck. A little :off: but be careful with that especially if your deck has a southern exposure. Attached is the picture of our 10 year old Trex deck that was...

Mak 1-star. I wouldn't recommend starting with it just like I wouldn't recommend getting into homebrewing with a Sabco brew-magic. You want to be sure it's something you're going to enjoy and do often. The pellet is easier to use and maintain than something like the WSM but you can turn out...

I started off on a cheap Brinkmann which I upgraded to a WSM in less than a year. They're both vertical water smokers but the quality of the Weber is definitely worth the extra cost. I happily smoked on the Weber for 10 years and it was nearly as good as new even after being left in the...

Congrats! I bet you're on cloud 9 with a BOS for your 1st win. That's awesome! :mug:

I once took a trip to Beersel, Belgium. After visiting the castle, we went to a local restaurant and I tried to order a Gueze. The waiter insisted "no my friend, this is for the ladies" and then he brought me a Tripel. I'm not saying I agree with him but I thought it was hilarious. :mug...

My guess is you're chewing hop particles. I would either crash before transferring to the keg or pick up a clear beer draught system. I have had an issue a few times with what I would describe as a harsh bitterness that would mellow over time but CBDS seems to have cleared that up for me.

I'm a big fan of the Kveik strains (Hothead, Voss, Hornindal) and they all do well in the 90's. They also work very fast at that temperature. Voss should be nice with Cascade. I did a pale that I DH'd with Sorachi Ace and Azacca. It came out very citrusy with a bit of saison-like funk. Of...

Corny keg with clear beer draught system and spunding valve. 8 gallons split across 2 kegs. Use a picnic tap to pull samples. For yeast harvesting, it’s easier to harvest prior to pitching. Just add an extra liter to your starter

This is it. You gotta soak the corks. Maybe this will help:

HB Farmhouse NE IPA

Now that I can get on board with. If your post was meant to be "you don't have to" versus "don't" then I concur. There is definitely a difference between the two and the reason I have been going back and forth with you is your initial post implies that you cannot make a good one if you do any...

The thing is, they DO use adjuncts; just not EVERY brewery on EVERY beer. He knows it too. He even contradicts himself by saying "don't use wheat". Then he goes and cites one of his heroes as using up to 15% wheat

This is pretty much the point I'm trying to get across to you. I have done my own research and my own experiments. I have had success with and without adjuncts. Take a slice of your own advice; there are other ways to make these beers than how 2 brewers tell you they do it. Don't come in...

When it's intentional, it makes for a nice presentation. I like to use a nucleated glass for stuff like pilsners:

Ok, I see. Don't do what everyone else is having success with. Randy Mosher doesn't know what he's talking about although his NE IPA's seem pretty well received. 50% adjuncts is the standard in a Wit beer. Those don't degrade at an alarming rate or taste like crap. Granted, for a NE IPA 50%...

If the haze doesn't come from adjuncts or dry hopping at high krausen, please do provide your explanation for the cause of haze that trumps the rationale provided by Scott Janish and Randy Mosher. In case you haven't seen that article and podcast I'll sum it up for you: - Randy Mosher...