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Sweet, now I can come in under €22 and avoid Duty! One SS Brewtech 15 Gal Kettle. 15.8” Diameter 18.9” Height Shipping to Austria whoops, sorry, just saw the date now so nevermind!

Great post, loads of info to mull over! How long does it normally take you to reach 95%? Do you raise to 160f/71C after you hit 95%, or after a set time? Is this known to be wrong?

This is now my house pale ale. Finished off the last few bottles last night. Big hit with everyone. I must agree with pretty much eerything in the post directly before this one but I get coriander seeds cheap from an asian grocery store so I'll just toast em and bash em for the nex time. Oh, and...

not me, hurts like a motherfckr

just threw mine into the wash with all my other whites at 90c. Came out fine

Oh man so glad I found this recipe. Have a pack of Kölsch activator I ordered a few months ago that needs using and it's still too warm to brew a Kölsch. Also, been meaning to do a split wheat and add raspberries to one half as an experiment. I might try going half and half with pilsner and...

Just brewed one at the weekend, tastes fantastic so far. Recipe is from Jamil but I used Nottingham and some other small variations for European ingredients. https://byo.com/article/irish-red-ale-style-profile/ first recipe listed there.

I don't think they're trying to sell more yeast with this, they always say use a smack pack plus starter if required. I found the 18-24 hour starter time the most interesting though

Well in his case its $0 for yeast.

Yup. Which is why I posted the videos. Thought it was really against the grain

Well he did say he has endless free access to yeast...

Thought this was very interesting where he states 1 pack of wyeast in 2 Liter starter is doubled in 18-24 hours. The video below he states he packs at a rate of 3 packs per 5 Gallons of wort! I can't find any discussion on these videos even though they are quiet old...

Take this as a learning opportunity to see what bottle conditioning can do! After week #4, put a bottle in the fridge for a day, drink and take notes. Repeat every week and see if it fixes itself with time :). Option 2 is to dry hop it to try to mask/compliment any unwanted esters. Also. if...

Looking at the middle layer the lack of stratification has me wondering if it is indeed yeast or just proteins and gunk? Also, now I've added a hop sock for dry hopping to my shopping list.

Heh heh heh. I call them "Mondays" I did Jamil's red ale from BYO and can confirm that the red ales need time. Speaking of, just did a recipe comparison. Seems Jamil uses a higher percentage of base malt and only a 60 min hop addition but otherwise they are pretty similar. Gonna stick this on...

Good man yourself. Finding DAP is a pain in the hole where I am so will try this next brewday and report back!

Brewed it 11.08.2018 with Notty which only set my blow off tube (fermenting in a corny) bubbling this morning, so 48-60 hours. This supposedly is not unusual for Notty. I only had coriander powder so I just added 10g instead of 30g of that to be on the safe side. Will report back in about 6...

pretty sure there are correction calculators out there I use brewer's friend for the calculation.

I've inspected my crush very closely and found lots of empty husks, loads of flour and particles, and any time I thought I found an intact husk, it disintegrated while rubbing between my fingers. I mash at 65°C and always shoot for under that to be safe with strike water temp. My last mash PH...

I'm consistently hitting about 80% with an excellent crush, was wondering what other people are getting. I do full volume (no-sparge) BIAB. If yours improved, please share with us what you did (finer crush, better PH control, etc).