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You might find this interesting, though not directed at the stout style it is mentioned as may still be relevant for you: http://scottjanish.com/chasing-mouthfeel-softness/

I would shoot for 5.4 pH in the mash. Water profile shouldn't be too light, sodium and chloride will help round out and up the flavor profile: Ca: 40 Mg: 0 Na: 50 SO4: 0 Cl: 150 Hit that profile first then add lime if alkalinity is needed. http://scottjanish.com/vanilla-russian-imperial-stout/

What is the initial pH with only base malt and salts in each spreadsheet? What is the magnitude of the effect of the Crystal 60 in each spreadsheet? What is the magnitude of the effect of the Lactic acid in each spreadsheet? Just some hypothetical questions.

I believe a gentleman (was it Die_Beerery?) has a purged system developed with Stout Tanks but I'm not sure about the grain milling portion.

The water is underlet which pushes the O2 up and out of the vessel, of course it picks up O2 along the way but that's what the antioxidants SMB and perhaps Ascorbic Acid are for. After which the mash cap aids in keeping O2 at bay.

Nice. So you coded it in C or some cross-platform language (or cross-platform platform?).

Good to know. That must make for interesting code on some of these microcontrollers. @BrunDog do you custom code these algorithms for each microcontroller you support?

Is the PID algorithm in Brewery Automation Software normally implemented on the slave microcontrollers (Arduino) or is it implemented in the master controller? I would guess if it's in the master controller you'd have to have some fail safe if communication was lost with the slave...

So it provides a dynamic user interface bound to these microcontrollers that you setup/configure to do certain tasks in a certain order. So if I have an Arduino connected to a PT100 and an SSR the software provides an interface element labeled "Mash" that can be selected and configured to do...

Just trying to understand the gist of brewery automation software: 1.) I purchase micro-controllers Arduinos, LattePandas, PIC Controllers etc... and hook them up to temperature sensors, solenoid valves, SSR's, etc... 2.) The micro-controllers run TCP or HTTP servers or perhaps USB, etc... 3.)...

Ideal steep temperatures are in the mid to upper 50'sF probably 54-59F. Have a read of Malts and Malting (Briggs, et. al.) Try steeping schedules such as those listed in Malts and Malting. Usually a total of 40hrs should get the moisture content of the malt at 40%+ with chits. You seem to...

Being critical means I have 4 fingers pointed back at me. Sam Adam's uses Crystal Malt 60L which they haven't properly adapted to their process (though it's close). Different batches of Sam Adams Boston Lager and OctoberFest do taste and finish slightly different. It's like the sweetness of...

It's well known that many top winning beers are blended. A master taster can blend their beers to perfection.

The LODO process can be improved even more by home malting, even if you have a closed, purged system and keep your DO to .1 ppm. Making ones own base malt has great advantage: 1.) Control - Steep, Germinate and Kiln it to your hearts desire. Make it taste the way you want. 2.) Freshness - It...

Seriously? Recipes are a dime a dozen. What makes his recipes special? I would think any brewer creates and adapts recipes according to their capabilities (process, equipment, ingredients, etc...). It's the adaptation of a recipe to those capabilities and the knowledge of how to handle the...

Have any of you LODO brewers made an adjunct beer? 66% barley malt 33% rice or corn The taste of the adjuncts in commercial examples (Bud - rice, Miller - corn) is sometimes readily obvious and probably do to their near perfect LODO processes and setups. What was your recipe? How did the...

Fresh beer straight away out of the cask always contributes to the best flavor.

What you're asking is how many permutations of all the different ingredients make valid recipes (which in turn produce beer, but can you correlate the same recipe to the same beer?... possibly with process control, etc...) The mathematical concept of factorials is what you're looking for. A...

Properly bottled beer should taste as good, the same, or better than properly kegged beer provided the beer was brewed properly. Bottling beer properly is a difficult task that requires special equipment and knowledge to eliminate O2 and achieve proper carbonation. Kegging beer properly...

I am not ashamed of my name. Perhaps you would consider "BigHeavy" or "HeavyMcFat". These names carry with them pride and reverence.