Good to know. I always had this perfectionist urge to hit the numbers dead on! lol

Just made this with 90% Vienna - 5% Light Chocolate and 5% Honey malt. Opal Hops 24ish IBU. Excellent! 1.050 to 1.010 with 34/70 which is my typical 80% attenuation that I get with this yeast. (air dropped the photo to my macbook - not sure why it cropped out the background??? lol )

Personally, I found it way too difficult to match a target profile... I always end up over and under even with water that has very little minerals. Instead, I think about if I want the beer to malt forward or balanced (I rarely ever choose a bitter profile) and then try to bump my levels up...

I'm with Semper on this one. It should be BIG - unless of course you plan to celebrate with friends for the occasion... then it should be crushable - easy drinking - like a festbier or a mild. I vote barley wine or dopplebock or Belgian triple.

Assuming you are brewing 5 gallons - you need 10 points per gallon (1.060 - 1.050 x 1000 = 10 (per gallon)) so 10 x 5 = 50 ( ie. 50 points) if your LME adds 35 points per pound added then.... 50 points needed divided by 35 points per pound = 1.42 lbs of LME to make up your difference. I hope...

You can use the calculator on here which takes LME average pppg (or you can search your specific LME) and then start trying to adjust your recipe to fit. There are some videos on here on how to use the recipe builder

3.3 lbs or so (for 10 gallon batch...) - 1.75 for a 5 gallon batch should give you 11 points... so less than that for 10 points - probably close to 1.5 lbs

That's what I do!

1/2" locknut according to the video. You can find the spread covareg in some youtube videos too - easily covers the small brewzilla and I imagine your pump pressure will dictate the spray diameter.

Matter fact @Sunfire96 might be able to find the right hardware to mount this to her lid - that's what all the extra threads are for - I just wish they gave you nuts and silicone washers for mounting... I suppose you could just find those at the hardware store...

No need. They make a sparge spreader: "Sarge" - $9.99 (see photo and follow link: https://www.morebeer.com/products/kegland-sergeant-sparge-head-wort-speader-aerator.html )

I see. Not just sparging but recirculating too. That would get dirty then - and sticky. PBW wash for sure!

KILLER! It sparges with nothing but water so there isn't anything to clean... especially since it pre-boil. Plus isn't 30 seconds at 171 sanitization temperature?

If you could find/build a perforated screen (maybe a colander) you might be able to leave a hose slowly running over it and it would disperse the liquid across your mash - think similar to the screen that goes over the grain on the Brewzilla.... Just thinking out load here - not sure it makes...

I've been brewing! Just not posting... sorry. I did another Shuttz Nut Brown Ale today. Gotta get it ready before my dad kicks his keg from the last batch I made just before Christmas! lol Two weeks ago - I made a batch with a friend that he designed via daily homework assignments from me :)...

@Brewer #410952 - @Donoroto's advice here is solid. You gotta figure out your "equipment" profile - start by putting 2-3 gallons of water in your brew pot and boiling it for 1 hour - measure what is leftover after to find your hourly boil-off rate. You can use standard default numbers for now...

I use an "itap" for filling bottles off the keg. I absolutely love it! I mounted it right to the keezer as my center tap. Zero complaints.

Sorry I missed the meeting! I DID brew today though! Brewed a BIG Brown Ale... Anyone ever seen 34/70 create a krausen like that? It is going nuts - with very little lag time. Pitched at 64 degrees and it is currently at 60-61 degrees.

I know! I hit another one of my hiatuses... Did a lot of good brewing over the summer - just havent done one in 3-4 months... Brown ale tomorrow. I will try and hit the zoom meeting!

That will be perfect! - I too will be using 34/70 when I brew tomorrow. :)