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Nelson Sauvin. Good with Citra + Cascade + Simcoe

All crystal malts are caramel (type) malts, made from sprouted barley, but not all caramel malts are crystal malts. Crystal, generally produced in rotating drum roaster, is of even consistancy with all starch converted to sugars. Caramal malt can be produced in a heated grain bed, at lower...

That's exactly what can happen, when using pellets in a hop spider. But spiders still worthwhile. As even if overflowing, the vast majority of the pellet mush, still remains in the spider (rather than blocking the pump). I wonder about the often quoted figure, that (per gram), leaf hops only...

At 149 °F (65 °C), beta-amylase is denatured within 40–60 minutes and alpha-amylase activity will cease after 2 hours at 153 °F (67 °C). So, after a point, extra mash time won't help efficiency much. Unless more sugars trapped in grain, get released. Brulosophy experiment comparing IPA made...

Was the OG on target? Alpha-amylase breaks down large, insoluble starch molecules, into smaller soluble molecules. So if enzymes were denatured too soon, that might lead to a lower OG. Though any dissolved (unconverted) starches, which could be converted later, would increase OG. If enzymes...

Dub Trump. Misspell?

Yes. But may be better not to wait, till bubbles from fermentation of sweetening sugar stops. As wine should already have reached the correct strength, (when the initial fermentation ended). It's mostly the Potassium Sorbate, that stops the yeast. But it's the enzymes, created by the yeast...

Foil, not being flammable, seems safer than parchment. Just have to be sure it can't lift, and possibly block the airflow, which would cause overheating. For smaller amounts - rather than line the whole base, I use just enough foil, so it wraps part way up the edges of the food. Then air can...

Potato wine is only one I've particularly avoided, as Potatoes, and some other root veg, can harbor C. botulinum spores. These spores can thrive, in a warm; wet; low acidity environment. So potato wine, sometimes get noted as source, among the annual figures for recorded Botulism cases...

Unless you suspend the bag (and dont need the malt pipe base): If malt pipe base rests on the temperature sensor projection, the weight of grain could damage it. (The sensor position was moved, so this maybe wouldn't happen in all versions of the gen4). But if base did lay flat, then you'd...

Around the retaining ring, and the recess it fits in, is one of the harder spots to clean in the boiler. Moving it lower, might make cleaning harder. The malt pipe lift 'feet', though an awkward shape, seem fairly easy to clean. As deposits here aren't so 'baked on'.

Thanks. Must get some form of protection done. Seems suprising that there's no seal, considering where its operating. Was leak from around edge of display, or the box join? Was watching during todays brew, and during boil off (under plastic skirt below extractor hood), there's often...

Very sad, and surprising, if they've discontinued the upper row, which allowed the malt pipe to be just part lifted. And which seemed a big improvement, over the BZ 3.1.1 If the pipe wall lower perforations, have stayed, then there's now a high chance of hot wort showers escaping!

Do you think it was heat from liquid contact, that damaged the display, or liquid getting in somewhere? Either way, that makes me worry about all the occasional splashes and boil condensation drips, causing problems. Might try cutting a splasguard, from two walls of a HDPE (5L) container, that...

No idea. But ended up giving away a whole batch of Weisenbock, that was (accidently) overwhealingly smokey, for my liking! But I don't care much for any peat smoked whisky, and can't drink Laphroaig. So, I'm maybe not the best judge anyway. It was an early BZ G4 days brew, with stuck mash...

Regular black malt is known to add astringant bitterness if mashed. While cool steeping, will extract the colour, without the bitterness. The bitterness/astringincy, comes from the tannins, that are mostly in the husks. Huskless dark malts give colour, without the need to steep.

Not necessarily true, when the beverage is wine. Residual CO2 from fermentation, while not 'fizzy', makes wine taste very sharp. Often hear, of beginner wine makers, thinking they've made vinegar, and throwing the lot out! When it, probably, just needed a good de-gassing.

Though question is probably past it's sell date: According to Crisp Malt article: Torrefied vs Malted wheat "Torrefied wheat has higher molecular proteins compared to malted wheat. These bigger proteins are great for an initial haze, but will soon drop out of the liquid as they don’t tend to...

Some option to accept, or dismiss, new updates (like on phones) should be offered. Updates, have caused me brew day issues, a couple of times now. First time (early 2024) it decided it wanted to update, just after I'd started a brew. Tried ignoring prompts, but had to give in once I couldn't...

If you do 'outer recirculation', by diverting part of recirculation, down a a malt pipe lift hole. Then the water in that space, dilutes the mash and increases efficiency. Much better than having it mostly 'stagnant' during the mash. Then being mixed in, simply diluting the wort, when the malt...