Mine is a custom diy build, but uses 240vac heating elements for heat and 120vac for everything else. All controlled by a mini PC and a custom labview program i wrote

Love steelhead. Crispy skin, pan fried with a little thyme

So had my first good Italian pils today. Local brewhaus made it. Was pretty good, seemed a little sweeter than German or Czech

Almost always double crush . Your would be surprised how much finer it gets on the second pass

if you are constantly recirculating, the difference at center of the mash vs the outer edge is negligible.

You can get really short probe thermos. I do biab and have a probe in the middle port. . It just barely pokes out.

Really want to try this, lol

I know! I usually buy for 3-4 brews at a time, get the bill above the free shipping

From what i have read, too much can cause a sulphur smell\taste so use sparingly

I usually keep 2 row, Maris otter, 450 chocolate, munich and a couple crystals in the 40-80 range on hand.

Nothing wrong with lastose, but there isn't allot of sweetness as much as mouthfeel. Just my opinion, but i disagree with the others the high crystal and a candy sugar in the 180L will give you carmel notes, even a burnt sugar or deep toffee will taste like caramel when out up against the deep...

What temp are you doing the d-rest at? With 4 packs of yeast , you should be fine, that is a decent pitch. Just remember a cold lager fermentation is slow and takes a while..

2 row and 6 row have 140-160. So..... Lower

https://www.bjcp.org/exam-certification/exam-program-overview/ This is recognized for most beer competition

There is some truth to what your are saying. BUT.... If you are looking to utilize certain enzymes more than others for specific amounts of time. Then temp is important. Personally have seen different batches of the same recipe f8nish fermenting at different FG with only difference being...