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Try sparging next time. You'll most likely hit your OG or even higher. Though you might have to boil a little longer. On my G40, I'm boiling off 1.5 - 2 gallons per hour and generally start boiling with ~7.5 gallons for a ~5.5 gallon batch.

On my MM2 Pro, I'll grind barley @ .040 and wheat @ .025. I always grind the wheat first in the grist bucket so the barley goes on top and into the G40 first. I'll fill the G40 with 10 gal of water. Set the delay timer or just heat to strike temp. Before dough in, I'll pump 4-5 gallons to a...

Põhjala gives you their recipe forthright:

Anyone have a good experience with an all grain hazy kit? Which one was it and why? Could take a recipe from the neipa thread but looking for a kit this time.

If you're satisfied with the BIAB approach then so be it, nothing wrong with that. As previously mentioned we've all used BIAB or batch sparged with coolers but have found the AIO's solve a lot of nagging issues (like in the list). AFAIK, Speidel is not a little niche company. Have you...

Same difference for all intents and purposes. If you've already pitched your yeast then it's too late, otherwise you could use a water calculator to determine how much baking soda or pickling lime is needed to bring the the pH back up to 5.4-5.5 pH and add that amount to correct the error.

Are you just making coffee or do you also make milk based drinks (steamed milk) and espresso? The Philips line of fully automatic espresso machines are nice, I've been using the 3200 for quite some time...

Delay Timer PID Mash Temp Control Recirculation Boil Temp Control Pump Step mashing Remote control w/ phone app and alarms Auto mash stepping The Braumeister's pump pushing wort back up through the mash as opposed to recirculating over the top of a set mash bed is unique and works well with...

What does your water calculator say when you put .75 lbs vs. .75 oz? Whether you taste the lactic in the final product depends on your taste threshold but in general 300 - 400 ppm is required to taste. Before boiling, use the calculator to estimate how much baking soda or pickling lime is...

What I'm saying is that MoreBeer, in the example above receives a large (volume) discount from FedEx for shipping with FedEx and it's reflected in the shipping costs they pass on to you. UPS does the same. How much of those discount savings is passed on to the consumer is a business matter...

True, but there's more in the implication of those shipping costs (vendor discounts, etc...) than what meets the eye. Exactly, though that would most likely be FedEx Economy vs Ground.

It's not crazy, there are business reasons this is done (and not done). There are wide variances in product and shipping costs from different online providers. You'll have to make a decision on the best value for you. Of course only you know if the cost of driving to an LHBS, buying a sack...

If sours are out then maybe a (sweet, oatmeal, regular, etc...) stout... doesn't have to be Imperial. British beers use invert sugars so perhaps a hybrid bitter or brown. Doesn't have to comply to style guidelines just use your best judgement on what you believe will go best with it. Even a...

I think the difficult part of this is getting the proportions correct. Wyeast Roeselare and Lambic are different proportions of the same yeasts and bugs. Making a starter for each sacc, sherry, lacto, pedio and brett and then suspending the yeast/bugs in each starter and pitching a percentage...

Mostly likely not a solid cake of yeast, instead the yeast is clinging to the sides of the fermenter at that height, as it falls out of suspension.

Written in 1914 this paper gives the results of pressure boiling wort of different sugar makeups for various periods of time. The more alkaline the wort and the more simple sugars (besides malt, i.e. sucrose, etc..) it was composed of the more color it gained during the pressure boil. Also...

Have you ever calibrated your hydrometer with a sugar solution or only at 0.000 with tap or distilled water? It wouldn't be the first time a printed hydrometer scale was off. Is this a higher end hydrometer? How are you mixing your sugar solution? Adding 208.3 grams of sugar to 1 liter of...

Is it possible to create a custom sour blend like Wyeast Roeselare or Lambic? How would one go about doing something like that? Is it possible without culturing wild yeasts/bacteria? Or is it best to pitch sacc, wait a month, pitch brett wait a month or two, pitch lacto, wait a couple months...

Interesting, and maybe I'm not reading this correctly but @dmtaylor yeast spreadsheet says that might be a saison yeast? Though I don't know why that would make a difference.

@HM-2 what was the specific (brand/type) original yeast used to ferment?