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Can confirm as well. I left my bag sitting in grains for over 2 weeks. Looked nasty AF. Soaked it in PBW for a couple days and it came out looking almost brand new. Almost none of the discoloration from the mold was left over, just a tiny, tiny bit in some of the nylon webbing straps. I avoid...

Found it! It was on another forum... Updated the first post with link. The "Beer Carbonation Levels" Thread! - Dispense Forum | Discuss Keg Beer, Kegerators, Wine On Tap, and more! (micromatic.com)

Surprisingly a lot of breweries were willing to give up that information when people emailed them or talked to them personally. Perhaps not the like of Miller, Coors, etc..., but breweries like Sam Adams and smaller were willing to dish.

I remember coming across a thread a year or so back where people were compiling a list of co2 volumes used by commercial breweries. I just spent the last hour searching for it and my google-fu has failed me. Hopefully someone with better searching prowess or a bookmark can help me find it...

Ahh, sparging potentially dilutes the mash, which would dilute the acidity and raise the pH...

Thanks for humoring me RM-MN and taking the time to answer my questions, I really appreciate it. I'm learning! I didn't realize temperature directly impacts pH, that's good to know. I knew measuring pH at higher temp changed the reading compared to room temp, but didn't realize that also...

That makes sense. Although I don't understand why someone would want to stop conversion. I'm guessing if you're really set on hitting a certain pre-boil gravity and you hit it before sparging? Bit then you would dilute the wort and lower the gravity with the sparge? As a BIAB brewer I guess it...

Mind if I ask why? Heat transfer is also an issue when doing stepped mashes, which I do on occasion.

A card will get you in the ballpark. Not all cards are the same width, and they can be different widths depending on which end you use. For example my debit card is 0.80mm on one side and 0.78mm on the other (really an insignificant difference). My credit card is 0.92mm on one end and 0.81mm on...

I thought mashout was primarily to help aid final extraction. The extra heat makes the liquid less viscous, which is also a benefit for BIAB so the wort drains out of the bag faster and more completely. The reason to stop at 170 degrees is any higher temp would start to extract undesirable...

Curious, with the finer crushes why are the efficiencies different for outcomes that have the same brix / gravity reading? Shouldn't the red samples have the same efficiencies, as well as the blue? Single Crush, No Squeeze 0.025” 11.0 Brix – 1.044 – 66.89% Double Crush, No Squeeze 0.025” 11.5...

Perhaps I should get a false bottom for my pot so I don't have to worry about scorching the bag when heating the water between mash steps and can keep it fully submerged / open. So option [3]... throw money at it and don't gain or lose efficiency. Or do all three... (but I've learned my lesson...

Thanks for testing! At least one variable not accounted for in the tests (as by design, not oversight) is the chance of a "stuck sparge". For example, my second to last batch I double milled the grain in my new Barley Crusher (set to about 0.031"-0.032") and the water would not flow through...