Recent content by Croyzen

Get off kits and start brewing proven recipes. This is the starting point for understanding how ingredients work. Grab Brewing Classic Styles. Learn styles, learn ingredients by using them in things that taste good. Then start experimenting. Brew the same recipe over and over and over but change...

Blue moon is good that's why it sells. It's a fairly unique beer and it's easily accessible. Throw a slice of orange in one on the tap and enjoy. Maybe the other beers you're comparing it to just miss the mark of Blue Moon's excellence. Don't be scared, kick one back and enjoy. Just tell your...

Another crush crush crush thread. Just crush it into cocaine! Post a picture of your crush so we can move on. It is true that LHBS crushes are almost always worse than your own milled crush. So it is worth posting a pic to evaluate. Next. What is your process? Maybe there is a flaw there where...

The easy answer is crush. It's obvious. It's simple to say over and over and over every time this issue comes up. The fact is usually when someone comes asking for help after several batches, saying crush is really beating the hell out of the dead horse. If the process is correct and you're...

I stay as far away from extract brewing as possible. Never could create a batch that blew me away. Even with partial mash. I still use dme for yeast starters but I try to decant. You only have one liver... give it all grain like it wants.

Boiling for too long will have consequences. There are plenty of threads that discuss this. Clearing the runnings by opening the valve slowly and allowing the grain bed to settle by running off a couple of pitchers should work. Research and check your crush and MLT design as well. I'm a big...

Awesome! That's it.

Zombie thread wants a beer.

How to Brew 3rd edition chapter 18 table 27 shows typical malt yields in points/pound/gallon. Find your grain bill and use the equations from the chapter to see where you stand. Don't have the book? That would be crazy!

Most of what you listed isn't necessary. Chugger pumps don't make good beer. I make great all grain on the stove. Here is what's necessary; 1. Good water. Know your water and what's in it, how it will impact the mash, etc. Make it work for you. 2. Fresh ingredients 3. Your own mill. I use an...

If you suspect for any reason your equipment causing an infection, I would simply replace it. A new racking cane and tubing is cheap and the peace of mind is priceless. One thing that helps is to immediately take apart, rinse, and soak your equipment. After transferring to a bottling bucket...

To follow up, I have recently brewed a 1 gallon batch of this using calcium chloride. I used 1 gram per gallon of distilled water. This was my only water manipulation. I added this to my pre-boil water which was just over 2 gallons. (So about 2 grams total.) It should be noted that when my scale...

I've never had anything even close to a blow off. It's really simple to avoid. In every case on a standard ale it's because the fermenter is sitting at room temp and is too hot. 1. Cool wort down to BELOW yeast pitching/primary ferment temperatures. 2. Pitch healthy re-hydrated/yeast starter...

This screams of water and the manipulation of it. You REALLY need to know what you're doing when playing with water. As an example, recently I had an issue with a blonde ale and suspected high alkalinity based on one of those drinking water strip tests and the fact that my source water is from...

I'm neither of those. In fact, as stated in the thread I drink fluoridated water. That same study and others can be found elsewhere without links. The bottom line is the study is based off proven research. No less legitimate than any of the research done here on brewing water. You can choose not...