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What makes it GoT inspired? Just the waiting?

I would post some sources if you take Austin up on his offer.

It's next to the icon of the left hand screwdriver and the zero ****s I give about dumb posts about beer cans.

Posts like this are why I may migrate to the AHA forum permanently.

That's really long. 1-2 weeks primary. 2-3 weeks secondary. Maybe 2 months to bottle age. Save some for longer if you like but enjoy them!

I have an NPT 3" dial thermometer mounted to the lid of my MLT. It has the swivel joint. 12.99 on Amazon.

I think this is ultimately what I was trying to get at but could not get across in an intelligent manner. I have always been under the assumption that a proper starter and pitch of the right size coupled with saturation (8 ppm) was adequate to make excellent beer.

Personally, I really enjoyed making my own spreadsheet. I learned basically everything I know with the combination of writing the sheet and doing test mashes when I started out. For ease of use and no homework, you can't go wrong with an established software. Problems do arise though when...

To each their own. I make my beer for myself and my personal consumption. If it were a matter of scoring better at competitions I could see the point. As it stands I do what works for me. I will say this: if I had a more sophisticated system and did larger batches I could definitely see the...

I'm no expert and I'm sure Brun or AJ will definitely chime in but the water looks soft and would probably only require some minor additions for flavor considerations.

Just use a thermometer. Your trying to pick a lock with a jackhammer.

I normally account for post fermentation readings in my 1 gal batches by adding 1 cup worth of extra water.

:off: Try the recipe section.

https://docs.google.com/spreadsheets/d/1_nBevaVXAADtH6910gu3-VcgbQ6Wz05vDKJovsCEsTc/edit?usp=sharing Try this out. It's my spreadsheet. Just enter your desired size in the scaling portion and enter your grains from the drop downs. This is my personal spreadsheet so it is still in development...

I agree. The measurable does not necessarilly correlate to the perceptible. To answer the question respectfully posed to me prior: No, I have not personally done a split batch brew using both methods but have had the chance to taste one that was and ultimately they both tasted great. It...

Of course. I meant percentage wise. I guess the big difference would be in the size of the kettle and it's losses to the surrounding environment. I larger kettle would lose more heat to the surroundings where as a smaller kettle will have less thermal mass and therefore lose less to the...

I think the combination of wort shrinkage, trub loss and excessive boil off cause your drop in volume. Did you record all these volumes for posterity's sake? You could use them as loss inputs on your next brew.

I would think that with all other factors being scaled down and essentially kept constant from 15 gal to 5 gal, that boil off will essentially stay constant, No?

I do ~1 gal batches as well and these numbners seemed okay. By my calculations your strike water and pre-boil target volumes were a bit low but nothing major. What are you mashing in? Assuming you were shooting for about 146-148F, losing heat down to 143F in 30 minutes doesn't seem right. On a...