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What’s a good mill size for brewzilla? I’ve been milling at 0.75mm on a Evil Twin mill. That is wrong. Super stuck mash. Tons of goopy flour mess under the screen...fully clogged pump and screen for the entire brewday. Never ending lauter and sparge was over an hour. Gave up on cool down with...

So here it is after 25min, the lighter material is sinking while the darker material is staying suspended. I’ll try to pour off the dark stuff and see what happens. This feels off, but I’m game for experimenting.

Ok cool. Thanks. I’ll post back in 30min. 👍

So which layer is yeast?

Which later is yeast in this photo? I’m trying to save the yeast, not pitch right away.

It’s frustrating that there is no clear answer on this. Some say yeast will be on the top layer and the dark trub sinks to the bottom, other say it’s the bottom layer you want. I’m getting different layers For different yeast. This is Vermont IPA but when I washed San Diego super yeast I got...

Ever ordered beer (and yeast) straight from White Labs! Amazing stuff!

Hi all, I’m having an issue with my beer filter. It won’t twist shut. The lid won’t even get close to tightening down all the way to make contact with the o-ring that provides airtightness. It feels like the filter is getting in the way, as if it need to be trimmed to size but there’s a variety...

The correct answer is..take apart, soak in hot water, drink wine in a beer glass and clean parts with a q-tip. Reassemble..should work. If not, order new parts on Amazon. I did both. cheers -j

This keg is leaking in an odd spot. Any tips on how to fix it?

I ain’t got no DME, but I got a huge bag of corn sugar here. How about I mix up a batch of sugar water with a little yeast nutrient throw it on the stir plate and make my starter from there. What could go wrong?

I’ve been wondering about taking yeast from a blow off tube bucket. I get a big yeast cake at the bottom of my blow off tube bucket and it looks clean! Is this technically “top cropping” the best type of yeast harvesting?

Interesting! I’ve done a few walkthroughs on smaller commercial breweries, magnolia, trumer, faction..it’s always a 3 vessel brew house. HL, MT, BK to ferm. I’ve never seen a dedicated whirlpool tank. But all my tours were pre Hazy takeover, is that a new thing? I appreciate all the advice and...

Thank you! I feel like this topic gets confusing. This note helps. I’m eager to keep trying this technique out. I’ve had a whirlpool immersion chiller for a while now and used it incorrectly, thinking it was whirlpooling only to drop the temp faster. Mine drops from a full boil to 170 in 2...

Can I just ask...so if you have a whirlpool arm, and you spin the wort while at a certain specific temp and add hops, it’s called whirlpool hopping, if you don’t whirlpool it but stil drop to a specific temp and add hops it’s a hop stand. Both are the same kinda but one spins, one don’t. Yes?

I need a description of what it means when a brewery making hazy and hoppy beers say they whirlpool at 150 for 40 minutes? Do you shut off the heat, turn on the chiller for a little to drop temp and then turn off the chiller and start the whirlpool then? Adding hops? There’s another idea...