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This is badass. One suggestion: Sell a package for the 12L model that doesn't come with an airlock. I'm assuming either by including a pre-drilled lid, or the extra fittings for someone who wants to drill their own lid. I use a 12L Speidel for all of my small-batches without an airlock, but...

Cold Crashing mine now. Finished at about 1.010. Added a few ounces of Honey in primary. Samples taste really interesting, looking forward to it :).

Is there a "funny things you read about beer in the 'funny things you've overheard about beer thread'" thread I can post this in?

To be fair I think the metaphor kind of makes sense. They're calling "Morons" raw materials and then equating them with the raw materials in beer.

Currently mashing at the moment. I think I'm going to use some Santiam I have laying around and toss some of it in at 10 minutes for a pinch of flavor. I'll be using a 1007 slurry and putting my honey in the primary. Looking forward to this brew!

It depends on what temperature you're going to ferment at. 1007 (or WLP036) is the standard answer, but to reap it's "lager-like" qualities you need to be able to ferment in the high 50s or low 60s at the highest. And usually someone who can ferment in the high 50s can probably do a lager...

I just got a 10 bag of this stuff and am looking forward to brewing with it one of these days. Funny enough I was thinking of doing either a SMaSH with it or with 5-10% Carastan.

Well, German Tradition hops are a recent invention (1991), so I'm not sure about that. I've seen Spalt thrown around as a hop for this. I was mostly just trying to figure out whether or not to even use a late hop edition. The original literature seems to point to some kind of hop extraction...

Finally stopped pushing this back on my "to brew" list and will be picking up ingredients tomorrow. A couple questions for those who have made this: 1) Any thoughts on late hop additions? It seems that there's not much standard on this. I don't mind a little noble hop flavor/aroma in my beers...

Someone doesn't need to own the product to recognize logical fallacies in the opinions of those who do.

My first thought/stab in the dark based on what you've said is that you're getting some lactic acid production (from bacteria) that's causing a tartness that reminds you of the tartness present in a lot of Saisons. We might need a bit more information or a better description of the flavor...

To add my handful of data points, I recently finished up my first set of lagers using this method. All were medium gravity (1.048-1.056) beers fermented with WLP833. All beers were pitched at ~50deg for 3 days, followed by 2-3 days at 55, and a week at ~65. All were then cold crashed to 34-38...

Hmmm... interesting. Thanks for that. FWIW I'm not sure the fact that it's a blend or not makes much of a difference. A malt or a combination of malts that give you a 12SRM beer is going to be pretty red, regardless, I think. At the very least, I'm not sure a "blend" is necessarily any better...

Pretty much this.

Awesome. I was just thinking about trying some Azacca in my next American Wheat. Looking forward to hearing how this turns out for you.

That's kind of what I expected. Thanks a bunch for the reply!

Did you end up doing this? I'm getting ready to make my first dunkel and am on the fence between using 2% Midnight Wheat or 2% Carafa special III.

I agree in that it's strange that these mills don't seem too well known (they probably just don't do much marketing or pushing to review sites/etc), but I've used one sporadically for a few months now and have no complaints.

Done!

I don't think it's difficult to get >70% efficiency with a no-sparge BIAB system, and I've seen people report getting over 80% consistently with a similar technique. After re-reading your OP I'm pretty sure your best bet is to start doing small batch all grain BIAB batches. I'd recommend...