Recent content by plainbrad

I really think it was spot on. If I rebrewed it, I would consider a Kolsh yeast as I have found it be an ale yeast that most think is a lager.

There are some suggestions here https://www.homebrewtalk.com/showthread.php?t=116513 I like the idea of toasting your own in the oven.

I use beersmith 2 on my mac. Love it.

I'm in

in! I like the wire stand instead of the wall mount

It's hard to argue with Amarillo but a big does of cascade in the dry hops of an IPA is still so killer good.

They may be contract brewing at a Sam Adams facility.

plainbrad

In my rough estimation of E3 for a 5G batch of this would look like: 11 g Gypsum (Calcium Sulfate) 18 lbs 4 oz Great Western Pilsner 1 lbs 10.7 oz Thomas Fawcett C45L 6 oz White Wheat Malt 1 lbs 3 oz Corn Sugar...

Love that HBT does these giveaways!

I use tap water too. Add some salts if I want. But usually just tap water.

Looks like yeast (white) and hop matter (yellow) to me.

I agree with others that if the citrus oil is indeed oil based, you don't want it near your beer. I like the idea of some citrus hops added toward the end (or right as you pull the wort off the heat). Amarillo (aka Amarillo Gold), Ahtanum, Cascade, Centenial, Simcoe, or Summit all sound good...

Me too.

How tall are you? Or better yet, what is the average heigth of the people pouring the beer? I would think a person of 6' or taller would not have a problem with a 46" bar. Someone under 5'8" probably would.