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Far be it from me to question a brewer that has brewed a *lot* more batches, it's just hard for me to wrap my head around only a 5% efficiency reduction when going from 10 to 20 lbs of grain, all else being equal
Efficiency is the other concern, especially if you batch sparge. Expect at least a 15-20% drop if you go from a 10 lb to 20 lb grist (batch sparging), all else being equal and collecting the same amount of wort.
In Michigan I have been told that it is legally beer once the yeast is pitched.
No reply on that eh? Why is there a law regarding wort thats had yeast pitched to it in the first place... it can't be any worse than transporting alcohol and we do that everytime we make a beer run.