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You’ll need a valve on the outlet side of the pump to limit flow. I usually let the wort move with a bit of gravity but as you reach the same level in the two kettles you’ll need a pump to finish the job. You can use that pump again to whirlpool and then again to move the wort to your...

I brew on a half bbl setup and I’d rather have a 10 gallon set up just because it’s a lot of beer to manage, store and drink. At this point I own the gear and I’ll live with it. As to build vs buy a rig it’s really about your budget and your free time. It took me a few years to source and...

Are you going to bottle or keg it? If your kegging you can rack it, carb and age it in the keg. If your going to bottle you need to make sure your done. I’d pull a sample next week and see if it changed. I’d suspect you are but with a diastic Belgian strain you need to be sure prior to bottling.

Doesn’t look like a traditional infection to me. Brett could survive and grow in that alcohol level but after 90 days I’d expect a pellicle. You do not have a pellicle. That yeast is diastic so it can still be working ever so slowly on long chain dextrins or a change in barometric...

Your beer is at FG. Move it and free up your fermentor space. Yeast create most flavors in the first three to four days of primary fermentation after that your only using temps to help the yeast clean up and stay active. Your probably at more risk of creating off flavors by keeping the...

AZ is on point with his opinion. To keep it simple I focused on grain crush to help me quantify my mash efficiency, which is how well you extracted the sugars from the grain. That’s pretty consistent with BIAB achieving a higher or faster extraction than a sparge based brew since the grain is...

1010 is clean with minimal ester and phenolic character. 3056 is a German wheat that’s blended with a clean strain to limit ester and phenolic Heffe yeast is capable of high levels of ester and phenolic production. So you basically have a mild/neutral wheat yeast that should finish clean...

If your on RO you have a charcoal prefilter so it shouldn’t be chlorophenols. I’d still think it’s phenol based at some level. It’s too fast for an infection to take hold overnight. So it’s yeast based. Did you control ferm temps? What yeast is it? Clove can be confused for medicinal.

Medicinal flavors usually come from phenols produced by yeast during fermentation that come in contact with chlorine forming chlorophenols. Common sources are chlorine bleach or tap water that was treated with chlorine. You can use RO water, charcoal filtered water, water treated with campden...

They can help balance things but they aren’t a completely guaranteed solution. Quick question for you what psi are you running with? I use 12 psi with 7’ lines and flow control faucets and it’s foam free unless the tower gets really warm. I was running at 14 psi and had some foaming issues.

The corn should lighten the body and add abv with just a bit of flavor. it’s cheap which is why the big guys use it $$$ Personally I don’t use a secondary or drop yeast unless I really need to but I will for Big lagers that need several months aging. I’d rather leave a light lager on the yeast...

I heat to estimated strike temp and recirculate to insure consistence throughout the HLT and mash tun. I have added cold water to the HLT for single infusion mashes. But I don’t if I’m stepping the mash. I like the HLT hotter than the mash for step mashing. I usually dough in and let the...

I haven’t made it yet but Zymurgy had one last summer. You can adjust sweetness by bumping up the the 60 min hop addition by 5-10%. Or conversely you could drop the og slightly while keeping the ibu’s the same.

I have the 50’s and it’ll hold a sack of grain.

Look into vittle vaults. They are food grade pet food containers. I use the large ones for storage. You can fit a sac of grain per container. They have a gasket for an air tight seal and they are stackable. You can find them on sale a few timed a year.

Very interested. Where are you located? I’m north of Chicago

Crankandstein 3D is awesome. The unit has measured gap settings so you just click it into a gap setting then hand tighten the bolts to secure the roller and prevent it from slipping out of its set gap. Great crush, consistent setting with no drift.

They will get to 20’ in a few years. I’d start them in pots on the deck this year and move them to ground level after the season.

Morrey has the ss uni tank but it’s not that different from a spike. IMHO all of this stuff is completely interchangeable.

If you moved the beer and dry hopped it you created nucleation points and your seeing co2 come out of suspension. Co2 can come out of suspension when you add hops, see a fluctuation in temps, transfer beer or barometric pressure changes. It is not necessarily an indication of fermentation. It...