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I have brewed on a 3 tier system and also a similar set up to your current one. I would say hands down your current system is less less work and less hazardous than the the three tier set ups. Add the high temp magnetic drive pump and use cam locks or similar quick disconnects to make using the...

Two roller malt mill with hopper should suffice.

Some humble advise from down under. (I moved to Australia about a year ago). DRINK THEM ALL while you can!! Six pack of Sierra Nevada $25 Case of Stone IPA $99 Yeah, yeah they are imports you say. 6 pack of 4 Pines Pale Ale $18 (on sale now that ABI bought them.) Other similar independent craft...

I recently had a discussion with someone about rehydrating lager yeast. It's been a long time since I brewed a lager so I thought the forum may be able to help me out. I know fermentis and the like will recommend lower temps when rehydrating lager yeasts but other sources (books, forum...

It will gum up and you will have a stuck sparge rather quickly....don't know about pH because I didn't have a pH meter and after the first try I vowed never to try it again. Also lost half of the beer to the largest trub ever. Just set a pumpkin next to your mash tun, then boil kettle and maybe...

I found this nice malt substitution chart online. Looks like it's also been shared through out this forum. https://www.brew.is/files/malt.html Does anyone have something similar that includes Viking, Gladfield, and Joe White?? Cheers!

Just curious what changes you decided on with your equipment. Did you get the improved results with your next beer you were expecting.... hitting your gravity? Less frustrating? Etc

Thanks again. I am just trying to understand why the BOP shop would be using the enzyme in this manner. To me it didn't make sense. Thank you for confirming my suspicions. Much appreciated.

Well personally I don't use the stuff. I saw it at a brew on premise place that is how they told me it was used which then peaked my curiosity.

Thanks for the reply. For the purpose of simplicity I am assuming the yeast have attenuated out before adding the enzyme (ale or lager), which is why the enzyme is being added. I guess I am also assuming the enzyme is working independently of the yeast, which probably isn't a very good...

I recently came across a product called low carb enzyme that is added during fermentation. Don't know exactly what it is but I am assuming it works much like adding Beano in that it will break down sugars the yeast will not contributing to higher attenuation. I am also assuming if not denatured...

I was shopping on the interwebs and found a homebrew supply shop is selling 500 gram packs of US-05. Does anyone use these over multiple brews? Surely there is a contamination risk between brews, how risky is this? Would opening and closing the pack repeatedly have any effect on the yeast...