Recent content by LLBeanJ

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No

I think that common logic would state that the way to deal with varying efficiencies would be to adjust then entire recipe proportionally, but my in my own experience I have found that I prefer the results from just tweaking the base grain amounts and leaving the specialty grains unchanged. In...

Anytime you take someone else's recipe and brew it, you should be adjusting it for your own equipment. I assume most seasoned brewers do that, but I would imagine that lesser experienced ones might not. I BIAB, so I have no hot side losses and typically do 90 min boils so my BHE is usually...

My wife and I visited France a couple months back and got to spend a few days in Normandy. Of course we hit some of the the D-Day sites including Omaha Beach, Pointe du Hoc, and the American Military Cemetery at Colleville, which overlooks Omaha Beach. While at the cemetery, we noticed several...

I swap a 3/8" OD swivel nut barb fitting onto my MFL QD when I do closed transfers to the keg.

Yeah, you've got it right. Just increase the base & flaked grains to bring the OG up to where you want it.

Do yourself a favor and go with MFL disconnects. You will have more options and they will be well worth the nominal higher cost when you need to take them apart for cleaning. You can get swivel barbs in several different sizes that thread onto the 1/4" MFL disconnects. With PVC tubing, I always...

Taprites are great regulators. I have several and they are excellent. When you need to bleed pressure, use the PRV on the keg (assuming the keg has one).

That too!

I may have been a bit matter-of-fact in my "under no circumstances" statement and after some reflection, I feel I should dial that back a bit. Certainly, there are situations where it would be appropriate to add a little bit of acid, however in my case, I have been refraining from adding acid to...

Check out Weyermann Dark Wheat. That plus Pils will get you a darker, more orange Hefeweizen. In lieu of that, you can add a bit of CaraMunich. Subbing out some of the Pils for Munich and/or Melanoiden malt will yield a more colorful Hefe, too. As will a longer boil (say 90 or 120 minutes).

I don't think I'm gaining anything, but I know I'm getting a more authentic Hefeweizen. Contrary to popular belief, this style is one of the most difficult to nail. I can brew a clean pils lager with no off flavors all day any day, but I've had my share of struggles trying to brew a Hefeweizen...

This would be my question, too. Followed by... are you planning to do an acid rest? If so, I wouldn't acidify the water at all. In fact, I wouldn't acidify the water even if not doing an acid rest. The mash pH for a hefe should be higher than you'd normally think was safe. I tend to like my...

It's just regular ol' 2-row. Tastes pretty much the same as any other 2-row pale malt out there. Darker than pils, lighter than pale ale malt. Works for pretty much any style, though it may not be the best choice for certain styles. Would be a good choice for an IPA.