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0.5mm for conditioned grain. It's advisable to not exceed grain temperatures of 40 degrees Celsius when conditioning with water or steam. Motorized mill. 0.55kw motor + 20:1 right-angle Worm Gearbox, 138 RPM. Not sure I'd want to use a drill for that.

I'm surprised at the high temperatures quoted for lager. Compare this with mine, which are pitched at 5C and ferment main at 9C. It's about 9 days for primary to complete before they are transferred to lager vessels (conditioning, which is from 5->0C over about eight weeks).

Yep. I got that wrong. Apologies. He meant Guiness full stop. Good news is that one can make it in about 6 days. That's remarkable.

I used to mash with induction hobs. PID control is tricky. Control hysteresis is a much simpler and just as good solution instead (on/off control. Many PID controller support this). Many PID controllers also allow setting the cycle time. A high value will reduce the switching (but also...

https://aussiehomebrewer.com/threads/production-time-6-1-2-days-for-guinness-min-2-weeks-in-fv.94601/

I can ask the chap again. He's a British brew master and he put the best cask of Landlords on I had my entire life. Maybe it was Guinness for all export (not just UK)? He made the point that they were substantially different for the local Irish vs Export market. Theyll probably tell you how...

The fastest I heard of is Guinness UK. They make it in 76 hours start to finish. Although remarkable from a biochemical point of view, the end result is unremarkable.

https://patents.google.com/patent/CH474571A/en

What works well for me is to propagate the liquid yeast about 3 times and adjust for the age of the initial seed culture. Given how expensive they are nowadays (and sometimes difficult to come by), I'm beginning to experiment banking my own on slants.

How about Boil - simmer - boil? Same message. Apologies for any confusion caused.

Boiling point of wort is slightly higher than for water. I have a lid with a 2" wide chimney too. The BK is insulated with Armaflex.

That means it's done fermting (FG is stable) and now needs an appropriate time conditioning. You can speed it up slightly by adding fresh yeast when transferring to another vessel. (Quite a few brewers practice this).

Saving energy became a huge issue for breweries in the 80s. What I do is a boil at 103 - 104 Celsius for 10 - 15 minutes (protein / lid off), then it simmers at around 99-98 (30 - 40 minutes / lid on) then back to 103-104 for 10-15 minutes to expell any DMS that might have formed during the...

The S:V (surface to volume) ratio in these vessels is different. Breweries have much larger vessels and they behave a bit differently. You have the effect of a bit of hydrostatic pressure on yeast too. That in itself will reduce the formation of unwanted higher alcohols (fusels). For us...

Maybe I could have written "All beer styles benefit from long, carefully conducted conditiong schedules according to style"? The point is the same though. Shortened fermentation cycles are at the expense of quality. Many do this for £££. See Guiness UK vs Ireland on quality. It won't...

Fermentation is a fascinating subject. There are quite a few technological advances allowing for accelerated feentstion schedules. Usually, this involves some kind of trade off in quality. We don't permanently move the yeast, like in the Nathan process, or have the ability to fast condition...

3.3kw is a lot for a RIMS tube. I'd go with half that. Maybe it was operated at 110V? My panel also handles the fermentation and conditioning. Nowadays, I would probably use a second one for this. Finding sensible DIN rail mount Relais is a good idea. My controllers are Red Lion PXU...

50L Dunkel 50L Dunkel 50L Helles 50L Dunkel 50L Festbier Total 9,270L

Are you using thermocouples (usually K-types) or RTDs (most likely PT100). Thermocouples measure at the tip only, whereas RTDs have the entire stem of the probe influencing the result. Thermosense is a good UK company that can advise you further if needed. They have very good and friendly...

I've got a similar setup. My breaker is at 63A (which is likely what you have). It powers a 3 vessel 50l brew setup, a mill, a maxi 310, frequency inverter, fermentation chamber and keezer (also used for secondary). It's plenty, rest assured. I built my panel. Happy to share notes.