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I agree with that. Splitting the difference with a sparge and dilution in the fermenter does make the most of the equipment above if you stuff in the grain, especially if you hold back things like crystal or dark grains and add it late after recirculating compacts the bed and makes more room...

Building on the above, you can max out the kettle at higher gravity and dilute into the fermenter and yield more lower gravity beer. This method works awesome and produces beers that taste exactly like full boil beers.

I have pitched 50/50 S23 and Nottingham a number of times and nobody could tell the difference between the S23 only beer made from identical wort. While certainly not close to your example, maybe another reference point about mixing lager and ale yeast.

I have done many side by side pitching experiments with identical wort and I have not seen any performance difference between dry pitch and rehydrating even with goferm protect evolution. Both average 1-3 points in 24 hours. Compared to other methods with dry yeast, I consider this a long lag time.

Kunze (4.4.3.1) talks about bunging pressure balancing out an increase in temperature (0.16 bar balances out a 1K increase in average temperature). I have found that this works quite well. If you ferment in a keg or other pressure capable vessel you can use any of those yeasts for a really clean...

I have the kegland extended malt pipe that doesn't have any holes on the bottom of the pipe itself and have been using about the same process as you. Crankenstein 3GT .055 gap, condition the grain and mill at 50 rpm (this has worked without rice hulls). I have 2 whirlpool ports on my kettle, one...

Check out the ascending optimal pH of the 3 major enzymes at work. A macro lager schedule of doughing-in at 113 & raising to hit your favorite rests doesn't hurt things.

My Blackstone griddle does that exact thing. I have to unhook it from the bottle and hook it back up and it works perfectly. 🤷‍♂️

It's Charlie's fault! -----‐‐‐------------------------------------‐---------‐----------------- Sierra Nevada is just one example of a modern low oxygen brewhouse that finds the time and energy worth it from before mashing, all the way to bottle conditioning of their hop forward ales. I have to...

With calculated additions of these made at Dough in, they should be expended before the boil. Metabisulfite has the ability to react quickly with oxygen to remove it, I can't speak for ascorbic acid I don't use it at all. I do believe though that it is much, much slower to remove oxygen than...

Brewing Japanese lagers is a tall order. Squeaky clean isn't easy, but will be a feather in your cap.

You scrubbed 4-6 ppm o2 with the kmb depending on tablet or powder almost immediately and the ascorbic acid removed oxygen as well just an unknown amount or how long before before it had an effect. Neither one was harmful in the amounts used, no worries and no sulfur issues downstream.

The brands we see stateside are very modern low oxygen brewhouses and they are filtered. The filtering process does strip some flavor and bitterness and needs to be accounted for upfront. I have a deep appreciation for some Japanese and German lagers. Saying all that, for many years I loved...

In Chapter 4 of Principles of Brewing Science some of this conversation is covered with references to studies. It's a dated book, but has some information for perhaps a jumping off point. Some cold side issues seem to be started in the malt house and others in wort production.

Here's the way I look at it, the Pros pitch fresh yeast that are at various phases in their cycle and they have quick, healthy ferments in the first 24 hours that drop the wort pH appropriately and the yeast express themselves as intended. If I direct pitch dry yeast (ale or lager) it doesn't...

The suggested pitch rates and pitch rate calculators are helpful, but to me actual performance in the fermenter is all that really matters. If I am having extended lag times and reduced consumption of intial gravity points, I messed up one of the most critical parts of the fermentation process...

The pros repitch yeast from CCVs that have had up to 1 bar hydrostatic pressure on them, not counting head pressure without any problems. I have gone 4 generations without any issues. I add goferm protect evolution at flameout on a repitch to give the yeast every advantage available and slowly...

The only thing I would recommend is to slowly de-pressurize the yeast to be repitched. Pulling the prv after you keg the previous batch certainly has to be a stressor, just as increasing pressure is the other way.

This article reminds me of the good and bad. https://www.experimentalbrew.com/2021/01/28/yeast-cultures-are-like-nuclear-weapons/ Does proofing dry yeast serve you well, or does the lag time at a higher pH hurt you?

There is nothing wrong with "citizen science". I pitch liquid yeast and pressurize the headspace with oxygen vs injecting oxygen into the wort. So far I have not found a downside and everything runs tickety boo. All SOP's came from somewhere, most aren't from a laboratory environment, jus sayin.