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Awesome - glad to hear you have things straightened out! :mug:

I don't know what you mean by pale ale - you need to be more specific. Are you talking about Flying Dog Doggie Style or the Snake Dog? I'm assuming you mean the Snake Dog. Both that and DFH 60 minute clock in at 60 IBUs, which is way out of APA territory in my book. Likewise with Alpha King...

I really like Two Hearted, but it is an IPA by any measure. Not a fair comparison for SNPA. Make sure you compare apples to apples. As far as bang for your buck, I think SNPA is one of the best nationally distributed APAs out there. I don't get the hate.

I easily end up with 5 gallons using my 7 gallon pot. Even 5.5 isn't out of the question because my boil-off rate is pretty low. I use fermcap-s, but it's not necessary if you watch it like a hawk. If you have a high boil-off rate, you can do 2/3 in your 7 gallon pot and another 1/3 or so...

Cool. Were you able to fill out the spreadsheet during your last brew session?

If you are trying to increase your efficiency, I would first try to get your conversion efficiency as close to 100% as you can, since those will be your highest quality runnings. Furthermore, if you don't convert all the starches to sugars, you can't rinse them when you lauter. After that, you...

Personally I add it to the primary and give it 3-5 days, depending on the temperature that I'm conditioning at. I prefer to precipitate out as much yeast as possible before I transfer. Even with this method (and cold crashing), there is plenty of yeast to carbonate in bottles.

One other thing - if you keep the carbonation levels low (~1.8-2 volumes), you will add to the sensation of having a silky mouthfeel.

In Brewing Classic Styles, Jamil uses 25% flaked barley for mouthfeel.

Would you care to qualify your opinion? Do you have such a mill? Why are you not a fan of it? Why do you think it won't last long? Furthermore, it doesn't seem like the OP wants to use the mill for anything other than milling his grain, so your second sentence is even relevant.

Before you start randomly troubleshooting this and that, it would be good to figure out where your losses are. In other words, is your brewhouse efficiency suffering because you are losing out on conversion efficiency or lauter efficiency? In order to determine this, you should brew a batch...

I have no advice, but please keep us updated with your results. These hops really intrigue me and I'd like to hear about your experience with them. Have you also used Nelson Sauvin? If so, what did you think?

Oh, I should mention that each one of these mills is a little bit different. For example, Revvy has noted that his mill gives a more consistent crush when he adds a bolt and JB weld to the outer plate. Mine, however, works best when it has a little play in the outer plate, hence I left the...

My corona style mill does a fabulous job. Go for it and check out the thread on making the modifications to the mill.

Eh, not really. Always confirm with a hydrometer reading. Just because there is not a big frothy krausen on top doesn't necessarily mean that the yeast have stopped doing their thing.

It's been getting really good reviews right now, so unless you have a second bottle, I'd drink it sooner rather than later. I'm not a fan of laying something down if I have no idea what the (semi)fresh version tastes like. To each their own, though. Enjoy! :mug:

Eh, if you're cool with the amber possibly picking up some of the flavors from the pumpkin spice, then go for it. Otherwise I'd get fresh yeast. I personally don't like pitching on yeast cakes, but that's my own hang-up. Let us know what you do and good luck! :mug:

Yea, I've heard putting a towel on the lid does wonders at curbing heat loss. I've just never had enough motivation to do so. Do you do single infusion mashes or step mashes? Do you stir at all during the mash?

That's impressive - is the lid insulated on that cooler?

Yes, I have had a very positive experience with my Rubbermaid cooler. Also, I have not noticed the 2 degree loss making an impact on my mash and the fermentability of the wort. One thing to keep in mind regarding the temperature loss - people have developed workarounds (putting a blanket on...