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The type of roller (and speed used) will determine if the grain is more likely to be crushed vs shredded, which is important because we are looking for a nicely crushed kernel with a mostly intact husk, as opposed to a demolished and floury kernel with a shredded husk that is in multiple pieces...

Better than having shadow accounts to flog your wares and rubbish the competition, like some others do...

It's just a safety feature. The good thing about a telescopic overflow is that you can set its height above the grain bed to just a little less than the distance between the bottom of the unit and the malt pipe, then you'll never run the risk of a burnt dry element - as it'll never accumulate...

The problem is your settings. They are...really weird. Have you read the manual for the device? Firstly, you have CA set at 9 - that is the calibration, which means that the unit will be displaying a temp 9oC above what it is reading. Second is you heat and cooling temps (HD and CD) - they are...

Could you clarify a bit further what you mean by this? I can't quite understand what you mean by it. Do you mean that it would only cool down to 5oC and wouldn't go lower? What do you have each of the settings on? As in each of the values for TS, HD, CD, PT and CA. Also, where do you have the...

I completely agree. I don't quite understand where the idea that the tiny bit of pressure that an airlock provides will somehow stress out healthy yeast and prevent them from properly fermenting or producing certain desirable flavour compounds. It's just not enough pressure...

That's an issue with those who are reading it/interpreting it, not the authors/contributors of the website themselves - people reading the brulosophy stuff think that they can take all of the past 'experiments' and apply them all at once, which is not what the authors/contributors are actually...

You've immediately jumped to hyperbole there, those examples are clearly not comparable to this situation. If we follow the argument that is being made here about safety warnings, then every single homebrew kit that comes with glass bottles should have a big, red warning, in capitals about the...

A bit of a ridiculous overreaction on your behalf, I would say. Both of these issues have been from people closing the valve on still fermenting wort/yeast, then leaving it for an extended period of time. The instruction manual clearly states, "Keep the butterfly valve always open during...

On a personal anecdote level, I think that the whole 'fermentation will blow off hop aroma' thing is ********, and is just some theoretical bollocks that gets repeatedly regurgitated without any substantiation. When I make a NEIPA/hazy beer nowadays, I pretty much only dry hop when I pitch the...

That's a good one, cheers for that. Library Genesis is also great for textbooks and other books. In saying that, if I download a book and it is good stuff, I am then more than happy to go and pay for it through legitimate means. This way just lets me actually see the full content of the book and...

No worries. Putting the whole reference (author, title, volume, etc.) in usually doesn't work for sci hub - a lot of the time you just need to put the title of the paper in. Failing that, google the paper and find the 'doi' for it (the doi is usually easy to find if googling it gives you a...

Perhaps it was the fact that the whole thing is written up in the form of a scientific paper, with clear attempts (although not overly successful) at following scientific method, that gave us that impression? It is quite obvious when reading the 'report' that they've tried to angle it in that...

Sci-hub delivers again

Google 'sci-hub' and thank me later

Ask, and ye shall receive

What is this poor efficiency based on? I used to get 85-90% efficiency with BIAB, and plenty of others get that too. Anyway, in relation to your main question, I would actually use a bag and do BIAB. I have tried two batches with 11L batch volume and found that the mash was quite thick compared...

I agree with Mark - that 'study' is absolute garbage, and I'm actually upset that I just spent 5-10 minutes of my life reading it. Even if it were worthwhile in terms of methods, I would be hesitant to actually apply the results from it, considering that both beers were reportedly riddled with...

It is standard to do that in homebrewing, but that's because a lot of homebrewers treat their yeast sub-optimally. Pitching the correct amount of cells, having plenty of nutrients and ramping the temperature in the later stages of fermentation should keep the yeast very happy, meaning that not...

So that's not really any reason to be paranoid then, is it? If you know that it was to do with temp control, then that should have no bearing on your procedure with dry hopping, ferment time, etc.