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It's an ale, being fermented at ale temps. Therefore the entirety of the later stages of fermentation is essentially your diacetyl rest, isn't it?

Mine are usually about a week... Dry hop #1 when I pitch the yeast, then usually hit FG by day 4. Add 2nd dry hop somewhere from day 3-5 (depends on how busy I am) then cold crash from day 4-5 and keg at ~day 7

If you did a cursory search of their website, you would very easily find descriptions of all of the malts that they make, and what they are comparable to...

Do you think you you could please move this conversation to the thread for the guten fermenter? There's over a page of discussion about it now, on the thread for the actual guten all in one system...

Both of my top and bottom plates warped a bit. I got the locking bottom plate from KK and have used that for the last 3 brews - it's much, much better than the standard bottom plate

@Sean Dawson have you disassembled the out post so that you can have a look at the poppet and the dip tube? There could be hops stuck in the poppet or dip tube, or the o-ring on the poppet could be knackered. That seriously sounds like your issue - something along the lines of the poppet...

I've been pushing mine up to around 50ish for the SO4 and 200ish for the Cl. I have found that this gives the hops a little bit of an accentuation, without bringing out too much bitterness, whilst still giving the big, soft mouthfeel that I'm after. Again, just personal experience here, but I...

I am yet to hear anything remotely good about this yeast, at least in terms of making a NEIPA, comparative to liquid yeasts. I've even heard of people preferring S04 to it.

If it's not just bitterness from hop burn, then you could experiment with a batch that has no early hops, then another with about half of the early IBUs that you had this time (so ~10 IBUs from FWH)

You could always throw a little CaCl in a glass with it (and then in the keg if it works for you) to help with the mouthfeel. I haven't done it myself, but have heard of people doing it. I would personally either halve or get rid of the FWH altogether and move the IBUs to a late/whirlpool...

Yeah...~2.3L/kg ratio - that's a bit thicker than is ideal on these systems

Just a note - what you are proposing is certainly not what the wiki is suggesting. The wiki is suggesting raising the mash temperature from one step temp to another (eg. for a Hochkurz mash), not from room temp to mash temp. Doughing in at room temp will give you a very gloopy mash, so you'd...

Using an SS paint stirrer attached to a drill will get your DO levels somewhere in the middle of the other two options that you've mentioned - certainly an easier and cheaper option than a full O2 set up, and much better than just splashing the wort around

Ask KK, it's their product, so they should be able to tell you. Oh wait, WEAL is on here...so yeah, you'll have an answer about it from them then :)

Let us know how the false bottom goes mate. I might have to buy one and find someone in my homebrew club who can cut it down for me

1. Couldn't tell you the exact width, all that I know is that it is about two to two and half notches past halfway on the little width setting knobs on my mill - I'll have a look at my mill and try to give you some more info when I get the chance. 2. Nope, I batch sparge. I push down on the top...

There is one that exists, just not sure if KK stock it. Actually have a go at a basic google search and you'll find it (typing 'guten filter' and going to images will show it to you). The only links that I can find quickly were to the KK wholesale site though. A more thorough search on your...

They are using it at 45oC. Even if you think that HSA is a real problem (it may not be at our scale), it's not going to be happening at 45oC - that's almost pitching temps for some kveik strains...you'll just be whirlpooling and oxygenating at that point

Nothing on their website, nor anything in any of the available articles about them online state that they have any ties to overseas yeast manufacturers

Hopefully the diacetyl issue can be simply solved by having a good fermentation profile. Ramping the temp late in fermentation and keeping it up at a good range when adding the dry hop should keep the yeast active enough that they will sort that out. I can't comment on the hop creep, as I only...