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I am from Munich and I can assure you that none of the breweries ferment their Festbier like this. I would use a yeast strain more typically employed. It has a substantial influence on the flavour profile. Pressurising a vessel without a PRV open is not a good idea. I'd keep (the spunding...

For boilers I would recommend a pot which has plenty if headroom so it doesn't overboil at the start. My tendency is to use almost the same headroom as the wort volume (I use a 100l pot for a 52l boil volume. Although tri clamp is handy, how often do you intend to swap out the element? Mine...

The prospectus of the Steinecker-Krones Stromboli boiler has an intersting table of temperature and duration for various aspects of the boil. These are in wide use.

50L Munich Dunkel 10911L

Whoops.

Today it's a Munich Dunkel. All grain. Decoction. Biological Acidification (Sauergut). 50l

It'll be in action within the hour ;)

I found that lid closed with a makeshift chimney does the job nicely. Its great for interrupted, on-off-on schedules as well (as described by Prof. Narziß).

Guys, it's not a big deal. Unless one starts to condition seriously large amount, one doesn't need an apparatus. I don't even bother spraying. I just sprinkle the water over the grain, mix it and off we go. It helps doing this in a plastic storage box big enough to hold your grain. Works...

Did you tighten the mills' gaps? Also, what 'calculator' did you use?

2500g x 0.02 = 50g (1g = 1 ml) I really would not go higher than this.

Looked at the design and wasn't the slightest tempted. I've got a Matmill classic from Germany for over 10 years now, but I'm drooling over this piece of equipment. The owner told me that a mill with larger rollers is in the works, so I'm patiently waiting for that one. Ought to be hard to beat.

400g (or ml) of water for 2.5kg malt is approaching under water milling like this lovely piece of equipment allows.... ;) Surey, it's a typo.

Nice one. If it's good for your 100l fermenter then it will do for my 50l fermenter. Good to hear, many thanks!

Cheers for the article. I wonder what we can do to keep the temperature to steam differential low.... or how to build a stripping column (could do with that to degas the liquor as well)....

Keeping it simple is very good advice indeed. I'd establish a foundation first before embarking on optimisations.

Steinecker-Krones offers the Merlin boiler which typically boils the wort in 35-40 minutes. However, this is highly optimized equipment (albeit already superseeded) and not at all comparable to what we have. It appears that the motivation is to boil just right -- which is the diffcult bit...

Indeed. Ludwig Narziẞ mentions this as desirable and recommends a minimum of 60 minutes. For what it's worth, I do a glycoprotein rest routinely for all Helles and Dunkel (80-90 mins, 70-72C) You should be OK, if not pleasantly surprised ;)

Totally agree. Indeed, this is good advice and easy to implement. I suggested similar but a slighly different schedule which one can interpret as hard-gentle-hard. There is no need to boil hard for 60 minutes or longer. This can actually produce exessive thermal stress (as pointed out...

Run a handful of dry grain through the mill once you doughed in ;). Or just save it for the end of milling for no waste.