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I have a blichmann with the legs. Pricey but it is super quiet and clean and can adjust flame level down very low which is good for direct fire step mashing. Heaps of power at the high end too. I have had mine for ages so assume it is pre hellfire.

I have transferred at 1.024 before with 005 and didn't get stuck fermentation. That was at day 3. I don't see why you would get stuck fermentation. Isn't all the active yeast in suspension? The yeast left behind will be the ones that are done and flocculated out. That's my guess anyway.

I always had temperature control and sanitation. First biggest improvement was going from bottling to kegging. Then after that it was water treatment and pH adjustment. Then low oxygen brewing (hotside and coldside).

IMHO you want to get the beer down to serving / lagering temps as soon as the beer is "done". If everything is done properly during fermentation there is no benefit in leaving it on for extended times. Beer stales way faster at room temp than at serving temp.

I'm not an expert on malt but aren't there lots of clear american beers made with 2 row? Most of the west coast IPAs are made with 2-row and they are crystal clear. I don't see how suddenly putting them into a hazy IPA magically transfers them but would like to know if it does.

Lactose and flour are critical? It is unlikely the big boys are using flour and lactose.

I'm no hop guru but the noble hops look out of place in a dry hop (Pacifica and perle)

$300 Won't get you much if you are looking for easy hassle free setup. If you got a bunch of stuff second hand you may get close. You're talking fridge, co2 bottle (filled), co2 regulator, gas and beer lines, disconnects, taps, and kegs. For a dumb dumb easy solution you are looking at way more...

The it factor from lodo is the fresh unoxidised malt flavour. The grape flavour is from acidification according to the lodo guys.

What volume are you brewing? For 10 gallons you would need two 11g packs and for 5 gallons you would need one pack. Dry yeast is super cheap so I would just buy another packet.

I have used WLP775 on smaller batches and it was pretty good. Using Mr Malty with Ale setting and 97% viability on 25G you would need 9 vials or 4 vials in a 3G starter. So your original 25G was underpitched and then your 50G was further underpitched. Anyway, ferment it out and see what it...

If you look at BJCP guide it would fall under oatmeal stout IMHO. Oatmeal Stout ranges from chocolatey to roasty.

If you use the app you don't need an xml file.

I've only used mine in one brew so far. I had a 1.4 degree Celsius difference and a 6 point difference in starting gravity of 1.056 and no difference in water. I calibrated temp but left gravity uncalibrated. It was great following fermentation while I was away for a few days. One thing I...

1.06 to 1.01 is more than a bit. It would help if you provided the gravity to two decimal places. Three weeks means it is likely fermented and finished.

I haven't bottled for years but I have read about the guys on the low oxygen website doing it. I believe they are bottling when there is still gravity points left during fermentation and bottle spunding. I don't see carbonation tabs being any better than using a bottling bucket. With your setup...

You can but if you have a way of storing the keg cold it will be better. Staling happens at a slower pace the colder the beer. Not many beers benefit from warm storage.

Perhaps my wording wasn't right. 34/70 is a hybrid strain that works at both ends of temperature range thus why the warm fermenting lager guys seem to have success with it. Im no expert on the matter. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4025477/

Based on what I've read on other forums the oxidation happens too quickly for the yeast to respond in time. We are talking 1 part per billion tolerances. Double dry hopping is a challenge with the closed system. I place keg hops in the receiving keg right at the start and that gets flushed with...

Be prepared for a bunch of different answers. Some will say oxidation is a myth and their beers are fine. Others will say preventing beer from oxidation is critical. I purge my receiving keg by hooking up the fermenter to keg via tubing and spunding valve. The fermenter flushes the receiving...