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Right, BeerSmith's "mash efficiency" includes lautering, no?

Does BeerSmith distinguish this from mash efficiency? The terminology is sometimes inconsistent, but in my experience at least when people talk about "mash efficiency" they're referring to the whole mash process into the kettle, conversion + lautering.

Stuff like what? Changing the jurisdiction of the FDA? That would require an act of congress.

Hmm...I might be mistaken, but my understanding is that the only jurisdiction the FDA has over beer production is related to labeling and public sales. If they wanted homebrewers to seek licenses, wouldn't they have to go through TTB (which is part of the Treasury)?

Most people are measuring the quantity of sugar that makes it into the kettle. I assume that's what Beersmith is calling mash efficiency.

Most of the maltsters try to offer a complete line of malts, and consequently there are going to be similarities between different products. But, each malt will have its own characteristics, too. The differences are generally more important in lighter malts than in darker malts. Roasted barley...

If you search for "HLT stratification" on this site you'll get a wide range of opinions on the matter. In short, you'll get some extent of temperature difference at various spots in your HLT, but not a ton. If you're looking for best practices in precise measurement, you can get a cheap aquarium...

This isn't a degree, it's a certificate. What are you hoping it will do for you? I'd be cautious about spending any money, to be honest. Very few employers are going to be particularly interested in an online certificate.

Yowza, that's a lot of cash to get started with entry level logic. Are you trying to learn this particular system?

That's weird, since induction cookers basically are magnets. Did you ever test the *bottom* of the bayou pot for magnetism specifically?

Do most wineries wash their grapes? The vineyards I've been to seem to press straight off the vine, though it's certainly possible that there's a cleaning step between that they hide for romantic effect.

By my reading, it's actually 500k liters: http://www.aglc.gov.ab.ca/pdf/liquor/5233.pdf You don't need to actually produce it, but you do need a significant fermentation capacity to demonstrate "capacity". :drunk: Would you consider a brewpub license? Those are quite a bit less onerous, and...

Sure, that sounds like a reasonable approach.

I have two kids, and my costs will go up a bit now that they're getting to be school aged, especially if we decide to relocate closer to the capital. That also doesn't include my health insurance or travel to and from the US. But, it's good clean living. I'm a linguist and my wife is a doctor...

I spend about half of my time living in a mountain village in South Asia. My rent is $35. Cutting a thousand dollars would require me to spend about negative $700 a month. :D The rest of the year I live in New York City. There, I could save a thousand dollars a month just by moving pretty much...

Yeah, don't do that. I'm not sure why that would test for excess CO2, and if your yeast are still working a temperature drop will possibly crash them out. Use a hydrometer or wait it out.

In broad strokes, yeah. I'd probably leave the lids on and try to insulate a bit, even. You'll have more air to heat up in the 44qt pot, but that's pretty trivial (I'd guess) compared to heat loss from differences in surface area. It won't be a perfect test, but if your results are within a...

Right...good point. If the OP checked the sides rather than the bottom, that might be the cause of the discrepancy.

Bread yeast is generally bred to start rising quickly. In beer terms, that means a short lag time but also a smaller peak population of cells. That's likely what's giving you the slower-than-usual fermentation. At the same time, unless you've taken a hydro reading (which I assume you didn't...

Either will work fine, assuming your equipment can manage it. If you're taking a general survey (rather than asking which will work), I personally do a mashout and skip the sparge (or sparge cold if I need the extra volume).