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Maybe I got traumatized from working at a big brewery in another life. These people fermented at 9% and bottled at 5%... They thought they were geniuses for saving equipment time. No one told them about the quality of their beers I think. Adding 40% tap water to a fermented beer should be a crime.

Keeping the mash temp will be a big challenge. I would use it with a mash king tun or an igloo cooler.

I like the youtube channel Homebrew 4 life and his podcast on Spotify Brajcast

At 60$, the 15g all rounder is a strong contender, me think.

I'd start by raising the temperature. Then shake it. Then neutral wine yeast. First step should most likely do it.

There's another thread on this forum about it. Apparently, the company even stated that it's good to heat up water and boil. Not for mashing. Get yourself a 11g mash tun. It will be a good combo. Or combine the cost of both and get a Mash &Boil from brewers best or a Robobrew.

Who wouldn't want to get head? Especially from a nice blonde (beer). Purists will say it helps with providing the aroma of the beer. And looks cute.

Welcome! How's the Scranton branch of Dundee Mifflin doing these days?

I'd say get 9# pilsner, 2# munich II, heat up 8 gallon strike water, mix the grain and mash at 155, cool the wort, pour in wyeast 1007 German Ale and ferment two weeks at 20C (68F). Can even add 1/2# melanoidin malt and call it a cheated Altbier. Extra points if you keep it cold for a few weeks.

Been brewing 22 batches now in my anvil foundry. I'm still experimenting. But I like the idea of full mash volume. I feel like sparging is watering down the wort. I do like the idea of all the water being in contact with the grain/sugar/enzymes etc... I also read that it gives a more malty...

It looks like it could do the job. You can always buy the anvil pump for 50$ and a wilser bag and you have an all in one, kinda. Seems nice for heating sparge water and boiling the wort, but what I would be worried about is maintaining the mash temp. Without recirculation and not a great...

Technically, that's a gallon jug that is half full. I can't set it up full speed, but I found the sweet spot.

White Labs WLP820 Oktoberfest/Marzen starter

Did a brown beer recently that was quite good. 8# Vienna malt, 3# various crystal (10, 45, 70) and wyeast 1099 whitbread. Mashed at 155.

Not the most famous but I like the Flora Brewing channel on YouTube.

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Or his machine became sentient and brew/disposed of him.

Maybe he never stopped upgrading without sleeping and the system looks like this

Have you tried drinking faster?

It's not a glycol chiller of you use water, isn't it? Isn't glycol supposed to keep the water from freezing?