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Have another read of Marks ^ reply. You can't get the water pH right before mashing in because the composition of the grist will affect the final pH, also by using RO water you are stripping all the minerals, and these will need to be added back according to style before mashing. So, salts...

Be still, my beating heart.

Yep, that's pretty much it, in its simplest form with two bucket fermenters just add syrup to sanitised bucket and transfer clear beer from fermenter to bucket giving it a good stir to ensure syrup is evenly distributed, in practice just transfer 3 or 4L of beer first and stir that well, then...

With all the comments about bottle priming, and suspected infections I'm surprised no-one has mentioned bulk priming, it really is fool-proof, and actually a little quicker, plus you have the added bonus of no gribblies hitching a ride on the sugar and getting into the bottles. boil the sugar...

That procedure is perfect, blowing off the head space is probably overkill but certainly wont hurt. I didn't know if you could pressure transfer. Off flavour/aroma caused by oxidation varies enormously dependant on the amount of O2 pickup and also the ingredients used in the brew. The classic is...

Rule of thumb for a dry hop would be 3 to 5 days, but there's a LOT of variables. You're really just aiming for aroma/flavour with dry hopping and 40g isn't a huge amount so imho O2 pickup will be your biggest hurdle, can you pressure transfer into purged kegs? As you've already noted it's been...

No worries, in recent times with many advances being made, dried yeast management has become a bit of a minefield with different manufacturers advising different procedures. I find it best to check the individual web sites of whichever yeast manufacturer I'm using, and pretty much ignore all the...

@Pineys Just a quick bit of advice, check out https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_REHYDRATION_DIGITAL.pdf particularly "Please Do Not - Do not use distilled or reverse osmosis water, as it will result in loss of viability." and "Sprinkle the yeast on the surface of...

Good call, but it does come down to timing, KK is under new management now but used to be run by the guy that now runs KL, sooo if the Blichman gun copy was done under the old KK leadership then we just have more of the same from the same guy, if on the other hand it was done after he left KK to...

No worries, to save you searching take a look at and this for a more indepth look at modern dried yeast production and how to use it. https://fermentis.com/wp-content/uploads/2019/10/Brochure_Tips_and_Tricks_BAT_BD.pdf. Starters are still a useful tool, but if all you are using is modern dried...

+1 for the recultured, their dried is very good just not quite the same, not being a massive fan of their green label I ramp up to a 3L batch then freeze it in my yeast bank, get about 15 vials from a session, then by dumping a new brew on the cake that's somewhere near 30 brews before I have to...

This discussion has been had many times, the issue largely has to do with insufficient head space for the high krausen with highly hopped beers, all that "stuff" ends up in the lid trying to get out, and PRV's/posts offer little exit, if they are side by side you are pretty much guaranteed that...

Agreed, although both PRV's and ball lock posts are readily blocked by hop debris, which is one reason I use a 13mm blow off tube till after high krausen. I'm surprised no-one has thought to incorporate a burst disc type device similar to what a kitchen pressure cooker has. It wouldn't need to...

True love.

6 taps for me and 6 pluto's in my fermentation fridge if needed, as Fro I keep a cider and soft drink on tap, never had all 12 going, 10 was the max, 8 would probably be ideal with 10 being a bit greedy, ideally a 5 keg fridge x 2 would be the go.

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Nice neat setup, but I wonder about the side load on the drive shaft bearing/sleeve, which is not an issue with a drill. How tight does the belt have to be to prevent slippage? Alternators have a small ball bearing and seem to last forever at quite high tensions but a lot of mills have bushes...

6 would be the bare minimum, with 4 taps it's easy to have a couple of kegs blow at the same time (or a day or two apart) having one or two ready to go it's not a problem, but only having 4 kegs you'll end up with 2 two taps empty. It's amazing how quickly 19L can vanish if a couple of mates...

Yes, use Koji spores, but if you are a masochist make Sake instead.

I have a 3 roller knurled none geared mill and use the Ozito drill linked to below. It has a variable speed dial on the trigger and a button to lock the trigger in the "on" position. I use the slowest possible setting and there is a small issue where you fire the drill up and it's no load speed...