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It kind of occurs to me that the bigger euro breweries that still do decoction, must end up doing something similar to what these guys describe. The big guys pump a chunk of the mash away and decoct it, then pump it back. That pumping process has to have quite a bit of wort (fluid) with it...

I'm a 3v, propane brewer. Not a portable system, so when I take it on the road, like the club big brew days and such, I do BIAB. A couple of weeks ago one of my clubs did a brew day and there were about 6 of us brewing. Half brought their AIO systems. It struck me that the AIO's are at least 2v...

I'm the only one drinking here, too.

I've never used it, but I'm not sure why you couldn't use it.

Never used or tasted kazbeck, but your ibu's are pretty light to style. I would change the yeast, too, unless you have temp control or time issue.

Seems to be making decent beer with this method of decoction.

You can also buy glycerol from your home brew shop. They use it in wine making I think, maybe you could use it in beer, too.

Hosted our club's monthly meeting yesterday. Had 8 of 10 taps up and running. Would have had 9 of 10 but couldn't solve a leak issue on my Irish Stout after cleaning my lines earlier in the week.

Thanks for sharing and good write-up. Let us know the comp results, too. I find a good month+ of cold storage really does wonders for my kolsch. I mean 32 degrees cold not kegerator temp for at least a week or more of that time. Good luck.

Exactly what I do. Get up turn on the burners, make coffee and eat breakfast, mill the grain and I'm usually right around strike temp.

Great, thanks. Been searching for something for my old keggle.

In terms of hobbies, all hobbies seem to be falling off. My wife quilts, my car club, etc., are all falling off. This goes for the homebrew and other hobbie stores. On the brewey side, this is a typical business cycle. Maybe a bit distorted because COVID, but still typical. It's overbuilt, a...

With that long of a mash you shouldn't have any issues no matter the crush.

I do certain styles in 10-gal batches. I use 2 fermenters as one would be too heavy for me to handle. Your efficiency will drop a bit, and the days a bit longer only because of taking more time to heat/chill more water volume.

Same with a professional sports events. The costs are ridiculous. Much like a $6 to $9 pint, or $16 4-pack.

2052 +5gal of hefeweizen 2057

Why the rush to get the beer in the keg so fast? 9-days doesn't seem long enough. Sorry if I missed it above, but how long after after you kegged did you do the testing? Thanks

What are you using for a mash cap? Thanks.

Taking it on the road, club brew day at a local brewery. Packed up all my crap up and looking to brew a California Common. Not the whole system, just the boil kettle, propane stand and a bag.

Did a double brew yesterday, v.4 of a session ipa and a hefe.