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I now exclusively do no-sparge mashes, but when I batch-sparged I got my highest mash efficiencies (high 80s) with a short hose braid. My first hose braid was long, and serpentined around the bottom of the cooler, and my efficiency would vary all over the place. I finally figured out that the...

The Saccharomyces-related yeasts we all know and love are specialized sugar fermenters. Non-Saccharomyces yeasts ferment sugars to ethanol with varying levels of success. Traditionally there were groups of yeasts known as "non-fermentative", but most can apparently be coaxed into fermenting...

Or just don't worry about it. The wort is acidic enough that you won't extract tannins, and depending on what you mean by "a lot", the grains should get trapped in the hops and hot break, and not make it to the fermenter. If boiling grains was a problem, decoction mashing would be a disaster.

Can't hurt to have dedicated equipment for brett only -- especially anything plastic, like hoses or (especially) fermenters.

If the problem is diasticus specifically, then shouldn't one also be concerned with using Fermentis SafAle BE-134, Wyeast 3711, or WLP566?

I suspect that the media in which they are dried has a huge impact on the rehydration viability of dried yeast, and I also suspect that different manufacturers use different media. And I'm confident that the manufacturer is in the best position to know the best practices regarding rehydration of...

It needs to be cooled down, but you only need a drop, so it cools pretty quickly. I take a small spoonful and let it sit for a minute or two, then take a drop of that.

It's too much crystal malt for my tastes (but of course my tastes are not necessarily your tastes). I would opt for some Munich or Vienna instead, or a more highly kilned malt like Biscuit or Victory. Or I'd just use 100% or a more flavorful base malt, like Maris Otter. Bittering hops OK, but...

In what jurisdictions? I'm pretty sure there are still a number of American producers that call it "Champagne" (usually the cheapest and most undrinkably sweet examples).

Certainly not illegal outside the EU. IMO, it's just professional courtesy to call it "Kölsch-style" or "Köln-style", cf. "Sparkling Wine" instead of "Champagne".

It would certainly have been warm. It might have been flat too, and probably had a good deal of Brettanomyces and acetic character. To recreate, mix 3 parts Orval, 1 part Geuze, 1 part Guinness Extra Stout, and a shot of vodka. Let sit overnight open and at room temperature. Enjoy!

Good to know -- I stand corrected! Well, I did say (and mean): But there's always the hope that the OP just hadn't fully thought through the potential consequences. And thanks for the link to the horror stories. I've had a pair of 6.5 gallon glass carboys for coming on 25 years now, and I...

So to review: You are seriously considering hanging onto a piece of equipment that has a not-small probability of transforming into artery-slashing shards under the stress of 5 gallons of wort. You are seriously considering adding, on the beer-side of said equipment, a substance that is not...

Fair enough -- the difference is mainly in our planning methods. I do my own calculations, and focus on hitting the target pre-boil gravity. Two reasons for this: first, as mentioned before, everything downstream of that is pretty much constant from batch to batch. But second, and importantly...

Everyone's system and methods are different, but assuming I know what you mean by "brewhouse efficiency" (and I might not), then for me the opposite is true. First, the terms as I use them: Mash or System Efficiency: the actual pre-boil extract (points per pound per gallon) divided by the...

I'd avoid it in dry stouts, but it's fine in small quantities in bigger or sweeter stouts. I use ~2% Special B in a stout I make; I can't really identify it specifically against the background roasted grains, but I like to think it adds to the complexity.

IMO, it's just the wrong kind of flavor for a brown ale. I'd describe it as dark dried fruit, like raisins, or black currents, or prunes. In small quantities I think it's appropriate in Belgian dubbels, sweeter porters and stouts, or strong dark ales, like barleywine or old ale. If you do use...

If the problem is chloramine, you should either use campden tablets or filter through charcoal (boiling should get rid of chlorine, but I think most places have switched to chloramine). Or get bottled water. Proper mash pH is necessary for efficient starch conversion. You are correct that...

Thanks! Good information, I'm going to update my mashing spreadsheet.

I'm pretty sure it's intended for a simple (non-recirculated) one-way output line going between chiller and fermentation vessel, where the temp. should always be way less than 140°. I've used one in that capacity several times, and it worked well.