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I know it's arduous, but I would consider building your own mill table. I did, and I couldn't be happier with how it performs, because I am able control the exact gap (I have set mine to 0.035") and speed at which it operates (I have mine go very slowly - my grain husks are extremely well...

I'm only at like 186 gallons so far this year. How in the world are some of you guys in the thousands? What size brewing system are you on and where is it all going?

@mac_1103 is 100% correct and I will add I have had mine collapse from being chilled without spunding and a quick hit of CO2 and they pop right back into shape - no concerns. Also, I will add, I cold crash my Fermonsters equipped with weldless ball lock fittings all the time. All I do is push...

It was taken approximately 2-3 minutes after pouring. I poured it, went to the bathroom, came back, and took the picture because I thought it looked nice and I was impressed that the head was still sitting on top just like the real Duvel. It also leaves lacing on the glass which I didn't take a...

Head retention is as much about process as ingredients. My golden strong has excellent head retention as you can see (this was poured two nights ago from my keg of the current batch). This is a 100% pale barley beer. There is no wheat, nor any carapils/carafoam, or any crystal malts of any kind...

I wouldn't say US-05 is slow. Said American Pale Ale above, I pitched it at 66 and finished it off at 68 and you can see it was done in a week: https://share.brewfather.app/CLopUxTBoc3c1C Of course Nottingham is still faster and cleaner. I think Nottingham is superior across all beer styles...

That was exactly my impression - it definitely throws esters, but to myself and others, there was nothing we would describe as peachy. Citrusey, if anything. Of course again it could also be some other biotransformation thing happening with hop compounds. Either way US-05 seems to me to be...

I have something to contribute to this thread, actually. I did a split batch of a cream ale right after moving into my new house. I split 7 gallons into two Oxebar kegs and fermented both under pressure (25 psi) at 66°F. One pack nottingham in one, one US-05 in the other. Simple brew: Liberty...

So the phase I mentioned above was one I went through right after you bent that piece of wire mesh into a circle and I jammed it into the bottom of the Brau to use as a trub dam, ultimately replacing the idiotic mesh filter they equipped it with (side note, I'm glad we didn't weld it in because...

Fantastic experiment Bobby, very well done start to finish, including the video, and graphics, of which I appreciate the considerable effort you put into inserting them into the video along with all of the images and other data. I would not have expected the results to be what they were. The...

In my opinion, mashing strategy should always depend on the goals and ingredients of the mash. Every mash regimen and duration has a purpose. If I'm doing a malty English style beer infusing at 154 using pale malts with high diastatic power, I know that I will probably be done in the 45 minutes...

This is exactly what would happen. The type of soluble fiber in psyllium husk forms a gel. During saccharification, absolutely none of the fiber would end up dissolved into the wort in any meaningful fashion. It would absorb water, and sugar along with it, reducing the amount of wort and sugar...

So here's that second version of my above hefeweizen where all I did was swap the white wheat malt for Weyermann dark wheat malt. I was shooting for 5.8% where the original version above came out at 5.5%. It ended up going from 1.055 to 1.009, for a result of 6.0%. My observations: -It's always...

Out of curiosity what do you like about S-189 relative to 34/70? I recently brewed 7 gallons of Schwarzbier, split into two kegs, fermented one with 34/70 and the other with S-189 spunded to 30 psi. I was shocked that although the final gravities were the same, for some reason the 34/70 batch...

Anywhere between 2.5 and 15 gallons, usually about 6-7.

I have switched to brewing my German weizens with the dry W-68 from Fermentis for the reasons HM-2 outlined. So far the performance has been vastly superior to what I previously got from the expensive white labs and Omega variants WLP300 and OYL-021. The yeast takes off faster, ferments faster...

Used this strain in a brown ale. The beer was so good, it disappeared from my house faster than anything else I had ever brewed at that time.

Update: I can confidently say this is the best hefeweizen I have ever brewed. The moment the beer was poured into the glass, an intense aroma of bananas immediately hit my nose. The aroma is sweet and very banana-forward with a slightly bready quality from the light munich I prefer to use over...

Style-dependent, absolutely. I'm a firm believer the "flavor" of English beer is oxidation. Many commercial beers are deliberately oxidized. Some oxidative flavors are good, some are bad. Even certified beer judges have strengths and weaknesses when it comes to off-flavors where everyone has a...

Yesterday (whilst mashing an American Pale Ale) I transferred the finished beer into a sanitized/purged fermonster and ran off 2.2 gallons into a small Oxebar for myself and bottled the rest in a combination of 12 ounce long-necks and 500 mL Euro bottles. Can hardly wait the two weeks it'll take...