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it is still available.

the Blichmann Mash controller has been sold. the conical has been sold

I'm getting out of the brewing game and selling all of my gear. I'm selling my 3 burner stand with a chill plate, and march pump for $700. Blichmann Mash controller $425 (have an interested party but they are 3 hrs away, they hope to come down this week so this might be gone soon) 3 roller...

If you move the beer off of the yeast before full attenuation you may be back here asking about how to restart a stuck fermentation.

lots of field reports in this long thread: https://www.homebrewtalk.com/forum/threads/warm-fermented-lager-thread.592169/

i kept my fermentation chamber at 80 for an IPA i made using VK. In the past i've gone to the 90s, just to see what would happen. what happened was a clean beer that fermented very fast. the recent beer was pitched with a jar of KV from a beer i made in Jan, no starter, just pitched it and it...

I am a sample size of one so i'm not only relying on my experiences, many other brewers have fermented lagers at ale temps with excellent results. i just looked at a package of 34/70 and the high end of the temp range is 71, i never noticed that before. it does have an "ideal" temp too which...

https://www.craftbrewingbusiness.com/business-marketing/contract-tenant-brewing-regulatory-licensing-tax-considerations/

i would challenge anyone here to tell the difference between a lager fermented at 65 and one fermented a 50 or 45. it's been tested before, even with beer judges (for whatever that's worth) and they have not been able to reliably tell the beers apart. i'm not saying that anyone should change...

I ferment IPA and pale ales with lager yeast, 34/70, at ale temps and they are spectacular if I may say so myself. I have the means to ferment at low temps but why bother if I don’t have to? I think any lager yeast will do fine in the mid 60s.

I know a contract brewer and they will even get your beer into BevMo as part of the deal. If you will be a business you would need all of that legal stuff (business license and so on) done but nothing to do with brewing since you’re actually brewing.

I don't boil pilsner malt for 90 min and I've never had even a hint of DMS. I'm a sample size of 1 but if you look around you'll find lots of brewers boiling pils for 60 min and even less time than that.

pitching the proper quantity of yeast for a given gravity is not a myth but it also is not the end of the world within reason. there is such a thing as an overpitch that will result in a thin, weird tasting beer; a 1.050 OG wort on a whole yeast cake, for example, may not work out as well as 1/4...

i went ahead and got a 3 roller mill, just milled my first grain bill with it today love it.

you could just save whatever portions of the yeast cake (in jars or whatever) without "washing" it, easier than adding water and whatever else.

Interesting experiment http://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/

i'm pretty sure tap water is fine for rehydrating dry yeast. https://www.northernbrewer.com/connect/2010/06/the-importance-of-being-hydrated/ i don't rehydrate at all, just dump it in...dump packs two in if i'm worried about it.

i agree that the rollers eventually stop working right. mine was grinding for a bit then not grinding at all, when i adjusted the rollers it would work for a bit then stop. i just recently took the mill apart and found the edges of the rollers were caked in grain dust. after cleaning the rollers...

this won't help but it's an interesting article, now i'm looking for some too. https://www.1859oregonmagazine.com/food-drink/beer/the-secret-double-life-of-x-331