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Barke is the Barke variety of spring grown malt, while Bohemian uses Czech spring barley variety Bojos and Tolar. Both produce a very distinct taste in your beer just different, you'll have to try both to see what you prefer, I alternate between the two.

A few years back, when I was mashing at a lower PH which was right around 5.2, and then I started experimenting with lowering my boil rates, I got DMS once. I know a few others here and on the other site talked about experiencing the same thing.

Kunze mentions TBI multiple times, mainly in Chapter 3 though. Also, read his entire book and you'll learn the waste water recycling procedures.

If you go back to pg 37 post 1475 has a link to a paper with more than you ever wanted to know about EMI, it's a great read to learn the hows and why of EMI noise.

Thanks, that what made sense to me, but I wanted to verify prior to hooking it up.

Can someone sanity check a wiring question I got that I've searched all over this thread for and the Brucontrol site to no avail. For wiring the AA-1 Analog Amp board from a mega 2560 to a prop vlv, V+ connects to 24vdc, and In1 connects to any PWM pin on the mega?

Care to share where this is?

I have been using the old version of brewpi for years without a problem, I just recently uploaded brewpi remix and after roughly 8 hrs the pi goes offline, while the uno maintains temps correctly, I recycle power and everything works as advertised. I checked the power save mode and it's off...

Thiobarbituric Acid Index, it's a measure of the thermal exposure of malt or wort. With a rising TBA there is a sharp decrease in the flavor stability of the beer.

These are amongst the reasons I’m going with a RIMS, but when talking about differences, HERMS is gentler on the heating of the wort. Yup, shear forces are talked about quite a bit in Kunze along with conditioning the grain. The way conditioning is done on our level is a work around. On the...

I'm not trying to be an a__hole, and I was simply saying anytime heat is applied to the wort there is heat stress present. When using a herms system this is greatly eliminated because it's a gentle heat from the coil that's transferred from the hot water. Now a correct RIMS setup can also...

So TBA doesn’t exist because there’s no discussions about it here?

TBA from the direct heating of the wort, one is adding heat stress to the wort through the RIMS element. How much is the question though, this is the unknown due to the lack of studies in these scenarios. Although, with the correct setup, which includes an ULWD element, control of the power...

One point to also think about is where you will be say 1 or 2 years down the road. I was like you 2 years ago, where I wanted something better than a cooler, and a boil kettle. I was torn between building my own system, and purchasing a pre-built system. I felt overwhelmed at the time. I had...

Standard shanks, a company in the Czech Republic makes them, and I think the shipping is out of control to the US also someone had mentioned to me before. https://eshop.czechminibreweries.com/product/dtp-ba100/

Neither...Side pull faucets have much more appeal. Although this question is damn near 100% personal preference as most people will say what they use is the best due to confirmation bias. Which is why I said side pull. Although, on the other side of my Bitburger tower is an Intertap flow...

I don't brew any Belgium beers, but I have spent 12 years living on the border of Belgium and drank my fair share. Trappist Ale is a broad term, from what the monks drink light and easy to drink, to a blonde like Westvleteren where the hops are quite pronounced, dubbel like Achel where it is...

Praxair is where I get mine, 1426 Parkside Dr, Madison, WI 53704, it's close to my work so quite convenient.

That's some very bold statements based on anecdotal evidence. I am not looking to argue, but are we not all trying to help out in the pursuit of great beer? There is not one simple answer to fix this problem of low hop flavors. Like all beer, it's the sum of all the production, to rule out...

On the hot side you're oxidizing it, you're getting the herbstoffe from your hops and not the good hop flavor/bitterness. There's a sub-forum under All Grain & Partial Mash brewing that can fix this problem. If you have no interest in this rabbit hole great, and good luck with your beer.