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With any yeast strains that are so-called equivalent, there will always be differences since the yeast evolves over time. Now, the differences could be very slight, or very significant. In this case, the three strains are all similar enough that most people don't care too much. Personally I like US-05 which I believe is the most attenuative of the bunch, close to 80% with the others more around mid-70s for attenuation (all roughly on the average and recipe-dependent, of course).I've noticed this also as the main difference between US-05 and WY1056. I've had US-05 attenuate to 82% and I've never had WY1056 go over 75%.
I wonder if powering a mill with a drill causes more wear and tear on the rollers than hand cranking.Man, 1,500 lbs. of grain with the hand crank...you must have Popeye forearms.
I've had a Barley Crusher for over 7 years, and I've probably put somewhere around 1,500 lbs. of grain through it (almost all of it with the hand crank).
I've experienced a stuck roller once or twice, but it wasn't anything that a bit of cleaning didn't fix, and the knurl on the rollers is still very much intact.
The JSP and Monster Mills look pretty nice though. If/when my Barley Crusher dies, I'll probably give one of those a try.