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I'm about 1 hr setup the night before and 8 hours on brewday for 10-15 gals. I can do 5 gals in 6 hours if I hustle. I plan brewdays when I have uninterrupted time and I really enjoy the process. I crack the first beer when I am chilling and put everything up clean and dry. As a professional...

For 10 gals I do a munich helles with lager yeast and the other half with Verdant and then dry hop at 50% attenuation (open the all rounder and dump in, nothing tricky or clever needed with that poundcake kräusen with Verdant). Makes two distinctly different brews and the Verdant batch is...

My monies on limit dextrinase being imperative for highly fermentable wort. Budweiser doesn’t start their mash at 113°F for beta.

That's a LOT of vacuum. 16hg will crush a 55 gallon SS drum instantly, ask me how I know lol. At a certain level of vacuum fog is immediately created inside the vessel. I would recommend very low levels of vacuum and a very sturdy vessel inside a garbage bag as a containment field during trials...

Here's a simple example of a never fail mechanical vacuum relief for a Roots 56 blower. It's a bolt with a washer on the inside that covers the holes. The tripping point is adjustable by the tension on the spring.

If you don't care about safe guarding the vessel, the vacuum relief can be on the vacuum line going to the vessel.

This is very interesting. What is the vacuum pump rated to in inches of water or inches of mercury? A simple vacuum breaker can be fashioned, but would need to be incased in a way that when it trips, it doesn't allow air in, but nitrogen or co².

This recipe doesn't require any tweaks, it's perfect as is.

Is it a 10 gal corny, race track lid?

I have been using ½ tablespoon in a 500ml vitality starter with dry yeast for over 6 months. In sub 1.050 wort and 1 sachet of dry yeast performance has been phenomenal. 8-16 points in the first 24 hrs will ales pitched at 64° or lagers pitched at 58°. The rapid onset of fermentation with this...

In the absence of oxygen yeast can readily take up the available building blocks from the wort. Goferm protect evolution has all of the necessary building blocks in it. I have gone 3 generations without oxygen with dry yeast and had perfectly normal ferments with no oxygenation in any of them...

I don't see why you couldn't. I do like using my sight glass plumbed under the false bottom to show me how compacted my mash bed is.

I've done a couple hundred xfers with all rounders and have not had this issue. With lager yeast pasted to the bottom I can leave a couple shot glasses of clear beer in the fermenter after it's kegged. We are getting different results.

I have used those 3 malts exclusively together in fest and maibock beers. I seem to get an artificial "cherry" flavor with them early in their life that always goes away as it ages. When it hits its stride, its amazing. Lately, I have been blending some maris otter into the pils malt percentage...

I found a gravity closed xfer to be ideal. Most times I am at 25 psi when I xfer, but the key I believe is to size the length and diameter of the jumper lines exactly as you would for serving. I don't have co2 breakout with balanced lines. It takes a while to xfer, but runs tickety boo. I clean...

Why does beer smell amazing until it hits the floor?

Here's a jumping off point from brewing classic styles. I remember so many offerings back in the day before craft was a thing. Michelob, Augsburger, St. Paulie Girl, etc...

I'm going to say you need to select your yeast and work backwards from there with mash temps and finally grain bill. It's a simple way of looking at it, but it works.

With as close to perfect closed xfer from a pressurized fermenter as I can do into a fully fermentation purged keg, I notice a decline. Is it the headspace during the xfer and also the headspace in the keg as it's consumed? I think there may be something to the headspace having an impact, but it...

How does it taste? I would not sweat anything until I could taste the results.