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In this case there's a good 8 gallons of headspace (bottling strait from a unitank) and the equilibrium pressure I carbonate at will be 10 PSI (32 degrees F), and we would vent it down to a regulated 6 PSI to use a Blichmann beer gun. I'm a bit concerned how fast I need to get the bottling...

I feel like it doesn't usually bubble all the time unless you just adjusted the setting, it seems to have a valve where it needs to exceed the set point by some margin before it issues a bubble. Never tried setting it super low. I always spund for my cold crash pressure, and if I was making...

Got down to 1.015 FG and stopped, 9 days at 49, 5 days at 68. Bringing it down to 32 for lagering now. Strong scorch aftertaste in the sample, hopefully 3-6 weeks lagering will help.

The M&B is not capable of doing a full volume mash, only up to 16lb grain or 4.8 gallons water, so the only other option I can see would be to do a partial volume mash without sparge and add water, which I presume would have even lower extract efficiency. I tried a full volume mash one time and...

Is there any issue with using a bag with a sparge and a coarser milled bill of grains?

I'm about a little over half fermented now, 1.026 from the sample I just checked. It tastes surprisingly good but its very strong in a flavor I've come to associate with beer that hasn't been cleared (either by cold crash or in the bottle). Which makes sense as the samples is quite cloudy. I...

I wonder about spunding for cold crash pressure, which is all I usually do, I don't usually add any pressure in the beginning, so it doesn't usually reach my spunding valve's set point until high krausen. I'm lazy so I think if I end up needing to not let any pressure build up at the beginning...

I'm super interested in doing lagers so I guess I might end up doing a stir plate if that gives you more cells. I'm confused what 1L and 2L starters are, I've seen some people say its about the size of the container and others say it's about the amount of fluid. Like I say, I'm thinking...

In that case I think I'll only use 1000 W when I'm already at the set temp, and that makes me more interested in trying separate alpha and beta rests again next time I do a lager.

I had another somewhat related thought, I wonder if the Mash and Boil 2 would scorch your mash if you use the higher wattage setting to change steps in a step mash. I have it in my brewhouse manual to up the wattage at mashout time but not before, but I don't remember why maybe it said to do...

Which I think gets us back to the discussion of pitching yeast cakes and/or pitching skimmed krausen as in the days of old.

So sounds like you still need to agitate even if you oxygenate. That kills my baby fermenter idea. The version with a mechanical stirring mechanism might be viable, but I don't know of a cheap 1.5" TC pressure capable stirring device. I'm still missing why SNS is pitched at high krausen and...

I've heard this a lot and I'm not sure exactly what this is referring to. The pitch into the starter or the pitch of the starter into a batch of beer wort? Can't you pitch whenever you like regardless of how the starter was prepared? What kind of apparatus do you use to oxygenate before putting...

I'm starting to be won over by the "shaken not stirred" method honestly. It seems since the vessel is so large and you don't have to aerate after the pitch so AFAIK you can leave the cap on and not keep it exposed like if you used the classic flask and stir plate method. Still seems like since...

If I wanted an insane efficiency that might be good but also astringency may become a problem. I have no problem hitting like 75% efficiencies to hit pretty precise targets so far by using a sparge, and I consider the M&B to be more like a weird 1 vessel (well actually 2, I have to heat sparge...

You mean pitching the yeast cake? I suppose that's a yeast starter in a sense.

Other than the amount of yeast and wort and that you pitch the starter at high krausen instead of letting it rip what differences are there between starters and normal fermentation? I'm curious if there would be any issues with making a little baby fermenter, like say out of a 6" long 4" TC...

Yeah the M&B 2 has a grain basket which is more like a false bottom than it is like a mesh bag, and it requires a sparge as the amount of grain it can mash is limited by the grain basket and recirc pump setup to 4.8 gallons thus it cannot handle a full volume mash. LHBS crushed it, not sure...

I was making a german pils in my mash and boil 2 with 40 minutes alpha rest and 40 minutes beta rest, and we had a few issues which made the mash take forever, our power kept going on and off and the mash and boil is pretty slow at changing temperatures. We also keep having the mash and boil...

The gasket on the mash and boil 2 thermometer seems loose, not sure how that works or how to disassemble it. nothing leaking out but I think there may be a slow leak into the machine because the switches fog up when its hot.