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I agree with @Immocles. I have the same system and love it. I love the simplicity of it. No pump or pipes to fuss with, it's just easy. I also brew primarily 3G batches though I have done a number of 5.5G batches on mine as well. Works great on both, but the heat up times are longer with the...

I say English bitter. That's gonna be one of my next brews, can't wait! Cheers!

I've been playing around with the Grainfather app recently. It's pretty easy to use and intuitive. It had an existing profile for the M&B, I think, that I tweaked to match the results I get on my system, which is the important part to using any software. If it doesn't match your numbers you'll...

Welcome! I'm a fellow NC brewer and mash and boil user too. This is a great place to fuel the obsession! Cheers!

I've used a sanitized turkey baster before. Works ok, but has a smaller volume so takes a few attempts to fill my hydrometer flask. As long as whatever you use is clean and sanitized and doesn't have a bunch of scratches or places for critters to hide you should be fine.

My condolences too. That stinks! I've always taken the handle off when I'm not actively using it because I'm afraid of that very thing. Of course the spring clips I use to hold my paint strainer bag in place have done a pretty good number on the top of my bag too. I keep looking at it at the...

Looks like the adapter blocks the holes in the sides of the grain pipe. My guess is the increased flow through is disadvantageous for smaller grain bills. Don't really know why it would be, but that's my guess.

Yeah it's definitely possible. I keep the burner on the lower temp setting during the mash and use a bag in the grain pipe like you do. My theory with the stirring is that it keeps more of the particulate in suspension when the heating element is on full blast.

I get a little of that in my M&B. I've found that stirring frequently during the boil and during the heat up phase after the sparge is over helps allot. I also try to periodically scrape the bottom of the pot while I stir, just like you would if you were making spaghetti sauce or something like...

I bought a 24" on Amazon a few years ago for around $20. Worth every penny!

Ok, feeling bad for derailing this thread.... If one was going to try this recipe but couldn't get the imperial pub yeast and wanted a good dry yeast alternative, what would you suggest? It sounds like you want a little yeast character with this recipe so I'm thinking Windsor maybe, or London...

Thanks, that was very helpful. Cheers!

Ok thanks for seeing me straight. Do they work the same as far as reducing oxygenation?

Correct me if I'm wrong, but citric acid is the same as asorbic acid and vitamin c right?

How do you like the cast iron pizza stone? I was looking at those a while back and wondered if it was that different from a traditional pizza stone.

That's what I'm talkin' about!

Mum's the word!

That is something I don't really understand. If the year need the oxygen for fermentation, it seems like the hot side oxygen would be minimally problematic if not beneficial. Not trying to turn this into a LODO thread but that is something I find paradoxical in the brewing world. Edit: I...

Thanks @Miraculix ! I don't do any pure oxygen additions either. I have my AIO system sitting on a chair and my fermenting bucket on the floor and just open the valve and let the wort run into the bucket. There is always a thick foam pile on top when the transfer is over, but I've seen some...

@Miraculix did you use asorbic acid as I have seen in some other threads on here, or another form of vitamin c? Did you add to mash water pre-mash as it sounds in your post? Did you do anything post boil or at packaging? I am very curious about your process as I have been experiencing...