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How big are these kegs you intend to use? I know a gardener who uses 55 gallon drums filled with water in his greenhouse (about 12'X12' at most) and it takes three or four of them to make a difference.

No, doing so will not lower the amount of water on the side. The reason for the still water in between the malt pipe and the kettle wall has to do with fluid dynamics and the geometry of the malt pipe. Those dynamics are not changed by increasing the recirc flow. If anything you are going to...

I have never raked using either my AF 10.5 or 6.5 but then I use the recirculation pump on both. What I have found that is annoying is that because of the design of the AF you need to lift the malt pipe a couple of times during the mash otherwise the water that is between the malt pipe and the...

Style drift? Where have you been? Styles have been evolving for well over 200 years. Try this on for size: The year is 1832. The brewery is Truman in East London. The beer is a mild ale. OG=1.115. IBU=84. Color=9.2 SRM. Source: The Homebrewers Guide to Vintage Beer (pg. 105) by Ron Pattinson...

A: You should know the volume of your kettle. B: You should know how much malt you can mash in that vessel. If you don't you can look up a mash volume calculator online. Another option is to use recipe software but it is crucial that you create an accurate equipment profile to get accurate...

Absolutely yes. I never take a gravity sample without first stirring thoroughly.

Hop character is a wildly subjective sensation. You are right to compare your beer with a known commercial version. Make that your standard and target. Keep making that same homebrew recipe and adjust your hops until you get closer to the commercial version that you like.

Not all beers benefit from long term aging but a high gravity winter warmer would certainly thrive with a year or more in the keg. And you are right, just keep it in the keg.

I recently scaled down to small batches of around 2.5 gallons and bought an Anvil Foundry 6.5. It is made for this size batch and works like a champ. I also bought a couple of second hand 3 gallon corny kegs and a brand new mini fermenter from SS Brewtech when they had them on sale a while back.

Adding another fermentable such as fruit is often considered the exception to the no-secondary rule. You should be fine using it.

The beard is in the works as a result of having had open heart surgery recently. They put me on blood thinners and a nick while shaving could be trouble so... stop shaving. I came this close to having (temporary) knuckle tats! I was cast in the lead role of a local play about inmates on death...

A little of both. When I started I used to tell viewers that I am not trying to teach anything just chronicle my brewing experience. I didn't feel knowledgeable enough to educate anyone. Even when I do stray into education its more in the spirit of sharing something new I just learned. I know a...

Subscribed. Thank you.

I have the ability to do step mashes but I started out with the cooler mash tun and I ignored step mash instructions and simply mashed between 148°F and 156°F. My Goldilocks zone was 152°F.

Found it! Pics of the Fullers log books were posted on (then) Twitter and are shared and discussed in this thread... https://www.homebrewtalk.com/threads/fullers-recipes-for-esb-pride-chiswick-imperials-neipa-from-the-horses-mouth.642756/

Somewhere on this site is a lengthy thread about Fullers complete with photos of their logbooks showing the make up of ESB, London Pride, Golden Pride, and Chiswick Bitter. They were all made from the same gyle. For the life of me I cannot find that thread right now. There was also a podcast...

Thank you @Bobby_M. I have a long way to go and it may be impossible with me not being able to make new videos at the moment. I'm trying though. Thank you @madscientist451. Very useful information. I'm not concerned so much with the earnings right now as I am interested in the tax write offs...

If you have made SMaSH beers and want to take another step look into Drew Beechum's technique called "Brewing On The Ones". In short; start with your SMaSH and then add one of each ingredient... one extra malt... and one other hop. There is probably more to it so I'll post a link to Drew's video...

You got the original meaning of Mild correct. The opposite which is aged beer would have also been "Stale". When researching beer history it is important to be aware of how much language has changed between then and now. It sounds suspiciously like your definition of porter however comes from...

Nothing wrong with using both Maris Otter and 2-row (of any brand). When I run this through Beersmith it estimates an OG around 1.053. With those hops I get an IBU nearing 75. If you took out the 15 minute addition it falls to just under 50 IBU. How you adjust your hop schedule I guess depends...