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If it were me, I’d put the Wheat back and lose the crystal altogether. But then I’m not a fan of much crystal malt in my IPA’s.

I’m becoming increasingly fond of Viking Extra Pale 2 row, and Malted Oats. I also now use way more Midnight Wheat than Roasted Barley. Viking Extra Pale Pale 2 Row Marris Otter Malted Oats White Wheat Victory Crystal 60 Midnight Wheat Chocolate Acidulated

I‘m a big fan of midnight wheat. Roasty and toasty without the acrid harshness of roasted barley.

Wish they had a small batch version.

All songs should have a definitive ending. The slow fade out to end a recording is a cop out.

Welcome back.

I ordered directly from Anvil as soon as the Blake Friday sale started, late on Thanksgiving night, and still have not received notification that it’s shipped yet.

#3

I’m surprised you didn’t build your own mill

I visited there once, and flew over it many times. Impressive facility. Too bad.

While you’re on a shopping spree, I’d highly recommend picking up a copy of this... https://www.amazon.com/How-Brew-Everything-Great-Every/dp/1938469356

I do gravity transfers with my 4 gallon Anvil all the time, never had any issues. Drains at What I would deem a normal flow rate. I vent the CO2 from my purged keg back into the top of the fermenter to prevent vacuum/O2 ingress.

I do the same, except my blow off, blows back into the fermenter. That way the beer leaving the fermenter is replaced by CO2 being forced from the previously purged keg by the incoming beer. Closed loop Gravity Transfer.

I’ve only used it once so far, and I found it to be extremely clean with no off smells/flavors. However, I used it in a pseudo-lager Oktoberfest and fermented at the low end of the temperature range (67F)

HB Vanilla Milk Stout

I can’t even figure out what is supposed to be happening in either of those pictures.

Sorry, wrong thread!

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