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Would you taste it? It hasn't got a strong taste to come through in RIS.

Mash tun would be ok with 2 batch sparges. The kettle is too small is what I was aiming at.

I think you are better off making your kettle your mash tun and getting a new kettle of 90l or so. The efficiency your dropping with what you are intending to do Will pay for the kettle over time. Also far easier process.

I can only think he's had a couple but the link to me looks like he's going to a beer festival and by doing so paying extra taxes which are spent on stuff out of his control.

If you throw back into the fermenter they Will oxidize and the result won't be good. You must have bottled before fermentation finished. You can either keep venting or even remove and recap and drink the batch quick or toss I guess. Warning that you are at risk of harm and losing an eye with...

When you vent you may need to recrimp if you lift too far. I've successfully done it on over 50 bottles.

You can vent the overcarbonated bottles. There is a YouTube vid on it.

It's in one of his books. I can't recall when or how much. Jamil talked about it as well. As an aside he also mentioned, completely off topic, that he dips all his bottle ends after capping in wax. Nothing to do with oxygenation but could just be habit like the ascorbic acid addition.

For me its about eliminating the oxygen in the headspace. Transfer with no oxygen pickup to a bottle with none in it. I've heard of oxygen absorbing caps but could be a gimmick.

You could be right, maybe it's something else going on. When I switched to lactic I lost some fruitiness. I know Charlie papazian adds ascorbic to his beer though so is it worth a try?

My brews are fantastic out of the fermenter but after a week in the bottle the hops disappear. Its not a time thing, after an extra week in the fermenter it's still ok, it's in the transfer. This will solve my problem eventually. I am not worried what craftbrewers do. We can do things they...

It would be the wires most likely. Take the bottom off and see if they are a little blackened near where they join the element.

I can't see because of the zip tie. If you cut that and spread the wires you basically bypass the thermal cut out switch that is on the element by removing one set of wires and putting the connection straight to the element. Send another photo if unsure with the wires spread out.

Hi Bribie, If you take the bottom off and post a pic I can tell you which wire to remove. It actually probably needs a new thermal cutout switch, but they only seem to last 6 brews or so for me. I went through a few then just bypassed. Burnt wires were still an issue though. Mark

All preferences but spices to me go better in a dark beer but as Shacked said Saison would a light style to do this with. In a light beer, I have used orange peel with great success and it was in a Saison.

I am not a tradesman or trained, I replaced my wires and thermal cutoff switch no problem. Just remember to not leave a screwdriver in there like I did. Worst case it doesn't work.

Open the bottom and check the wiring. Easy to replace if it's that that's burnt out. Otherwise could be thermostat, boil dry cut off switch or the element itself. Your answer is in removing the bottom.and having a look.

I used to have large trub losses when I used BIAB. I moved to 3v and it's much less. Not why I changed and not worth it for less trub only. If you can recirc or vorlauf that's what reduces trub. My efficiency gain wasn't huge When going 3v. When I BIAB, I squeezed my bag and had great...

Hi It is a hybrid biscuit, crystal type malt to me. It does darken the beer a fair bit and add malty flavours. For an APA I would keep it under 10%. Over 20% and you start getting a touch of Melanoidin flavours. I am happy with it, it isn't sweet Mark

They are all I use. Why dangerous? You are using them as intended.