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If you really want to do a deep dive into English Bitter/Pale Ale and the Whitbread brewery spend some time browsing Ron Pattinson's blog called Shut Up About Barclay Perkins. Barclay Perkins being Whitbread's main rival. Together they were the worlds largest producers of beer in the world...

I've already consulted my tax preparer who says I should have no issues claiming expenses incurred while making videos for my channel. I would appreciate anything you have found in your research. Thank you.

I like this solution. If it still over carbonates you can just bleed off the excess CO2.

I've had a little YouTube channel for several years now more for my own entertainment than anything. I am a retired radio DJ and part time actor in community theatre so I guess the channel is just another outlet for my need to perform. It never dawned on me to monetize my channel since it is...

I rarely use more than two varieties in any given beer. American Cluster sometimes for bittering with Fuggle or EKG for aroma and flavor. (No, I don't make hazy's so I don't use a ton of hops and yes, I still use the old school bittering/aroma/flavor schedules). Other times I use the Fuggle or...

You check gravity just before the boil to see if your pre-boil estimate is on target. If the SG is low you can add DME or plan to boil longer... if it is too high you can add a bit more water to adjust downward or again, change your boil length to compensate.

Do yourself a favor and buy your own mill. They aren't that expensive and you will find it to be one of the best equipment buys you've ever made... and should make a world of difference in your beer.

I keep my lines neatly coiled so it only takes a glance to know which ones go where.

You indicate you have a "dialed in" equipment profile but have you created a new profile for the smaller batches? If you are using software to scale your recipes as I do it is kind of important that you have both.

Everyone's efficiency drops 10% to 15% when making high OG beers. That's just a general rule of thumb we all live by.

The same thing happened to my commercially available counterflow chiller. I now hate them because you can never know the condition of the copper tubing inside. I bought a Jaded Hydra immersion chiller and after using it I will never go back to a counterflow or plate chiller.

Its visible when you make a brand new post when you click "More Options".

I second the Beersmith and Experimental Brewing shows. I also listen to the Brulosophy podcast and YouTube channels.

There is a recipe template for posting in this forum. Not 100% necessary but it gives the rest of us a better understanding of your complete process.

I've been advocating cold sparging for a few years now. It's one of those things that if you can heat the sparge water go ahead and do that but if you don't have a way to easily heat the water don't worry about and sparge straight from the tap.

IPA is India Pale Ale. However for many years after Pale Ale was being shipped to the British colonies in India (Pakistan, Burma, etc.) the brewers simply called it Pale Ale. If I am not mistaken it wasn't until the drink began to become popular in the homeland that marketers there began calling...

Not exactly what the OP asked and I replied to but OK. Good for you.

You can do the underletting scheme if you have a way to heat the water up to strike temp first.

With an all-in-one system like that I would heat my water up to strike temp first then add grains. There is a technique called underletting where hot strike water is pumped in from the bottom of a mash tun filled with grain but that is usually done in a multi-vessel system.

I've made this twice and like the way it turns out.