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It depends on how you use them. I have a grainfather that I have modified. I got rid of the overflow pipe and made a stainless steel mash cap so that the recirculation is returned below the liquid level of mash. So, if I do a no-sparge batch and pay attention to some other details I can...

Soft and clean, yes, but I can't say I have ever detected nut or tartness.. ..and I hate tart, can't use US-04 because of it.

This should have more likes. After 30 years of brewing I finally found 1272. Super versatile. I find it doesn't attenuate super well in WCIPAs but replacing a bit of the grain bill with dextrose fixes that. Even makes a good hazy where the hops, rather than the yeast, shines. Seems to be very...

Well, this deserves a lot more likes. I started brewing in a big city in the late 80s and brewed some crap beers. Gave up brewing for a long time until I moved to a city with good water....but I didn't have a Gus. In hindsight, it was the effects of chlorinated water. Long live the the Gus's of...

Grainfather here. I got rid of the overflow pipe and instead condition my malt, which gives good flow rates so no need for the overflow. I built a mashcap out of a SS cake pan so the recirculation is delivered under the mashcap - no oxidation. I use the counterflow chiller so I can't comment on IC.

See post #5 in this thread. It may or may not resonate with you. As always, people need to try these things for themselves.

I ferment in kegs and do exactly this. You will find the transfer easier if you use your spunding valve on the serving keg to provide some pressure in the keg during transfer. Otherwise you will get a lot of foam.

I don't disagree about the no-chill and hopping, but I don't have experience with that and other people seem to have worked it out. The dry hopping, however, I disagree with. When using a floating dip tube with a SS mesh screen over the intake it is very easy to dry hop with free swimming hops...

I frequently do this, except for the no-chill part. Works great. The (near) zero risk of oxidation seems to far outweigh any issues of the beer sitting on trub (even dry hops) for an extend length of time (in the fridge). The only issue I could see is with the no-chill approach where the cooling...

You might consider conditioning your grain (see http://braukaiser.com/wiki/index.php/Malt_Conditioning), which also allows you to use a tighter mill gap. Solved the recirculation problems I had with my Grainfather.

Regarding patents, you cannot patent something that is considered "a product of Nature" i.e. most yeast strains. However, if I went in and tinkered with the genome of a yeast to engineer an altered strain that had a particular application, I could patent it. This is happening, but because of the...

Exactly my point, just put a different way 🍺

Yeah, not so sure it is exactly that simple. I just had a similar situation where I was brewing a beer that I have made dozens of times - almost everything the same except... ... because of the whole COVID thing.. ..I had run out of O2 and not been able to replace it. I thought I needed a bit...

Couldn't find that particular detail, but I admit to only scanning the pages, so I'll take your word for it. Thanks for the help - brew day just got shorter.

Thanks. Unless I am mistaken, however, this appears to be a completely sealed system (?). Under the conditions used it is unclear to me how that might influence O2 re-uptake, though it doesn't seem that little sugar would be anywhere near enough for the yeast to produce sufficient CO2 to purge...

Now this has be intrigued. I assumed that once the dextrose was consumed and yeast metabolism slowed/ceased then oxygen uptake by the liquid would resume. For this reason I have only been dosing 1-2 hours before brewing, again assuming that much longer times would deplete the dextrose. However...

Amyloglucosidase specifically hydrolyzes alpha-1,4-linked glucose residues from the ends of starch or maltooligosaccharides (maltodextrins). It will do so regardless of the source of this substrate (i.e. barley, oats, wheat, etc). It won't affect other sources of "body," such as protein or...

Because it was asked, amyloglucosidase cannot breakdown lactose - no starch or maltodextrin active enzyme can.

Hmmm, actually, just went and checked my recently bought but unopened packages from Northwest Hop Farms. Indeed, they are supposed to be nitrogen flushed and vacuum sealed. Like the experience of @barneyfife , some of mine were still vacuum sealed, but a couple had lost the seal. So, not perfect...

To be clear, the the packages are supposed to be nitrogen flushed, not vacuum sealed. Did you actually get packages that were open?