Recent content by rklinck

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What is the thinking behind this suggestion? I have always viewed the 15,10,5, 0 order as the way to get the most complex mix of hop flavor and aroma.

Thanks for the advice. Isn't CaraFoam just another brand name for CaraPils?

So I decided I wanted to try to brew what I call German IPA. The idea was to brew an IPA how I imagine a German brewer would if they brewed IPAs. I tried for a Pilsner style grain bill with a healthy helping of noble hops. Here's the recipe: 11 lbs. Pilsner Malt 1 lb. Munich Malt .5 lb...

I have a 2 tier wooden stand. I use a cooler for my mash tun, so the flames don't go near any wood. I put a layer of aluminum down on the top of each level, but that was for cleaning as much as fire concern. Sent from my iPhone using Home Brew

Wheat does not lead to astringent flavors. Wheat is a common ingredient in light colored beers (eg, kolsches). Sent from my iPhone using Home Brew

The boiling of the thick mash (not the liquid) is supposed to enhance the malt flavor. Sent from my iPhone using Home Brew

You are thinking along the right lines. This is an issue that I have hard professional brewers discuss (Jamil Z talked about it on a podcast I listened to at one point). Much of the aroma will be driven out of the wort that is sitting in the kettle for 20+ minutes waiting to go through the...

I haven't used liquid yeast in a while, so take this with a grain of salt. I would not make starters with just a sugar water mixture. You should use DME. If the yeast get used to eating plain table sugar, they can get lazy and not want to eat more complex sugars. That can lead to a stalled...

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