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Just bought a couple batches worth of ingredients from Hop Craft due to my excellent customer service experience with them in the past. My wife bought me a really nice kettle that I wanted from them online. Long story short, I didn't need the kettle. Not wanting to foot the very large bill to...

Price down to $240. Last stop before I send back to Hop Craft. Seems to be sold out everywhere.

Reduced price from $290 to $275. Going to return it to store soon.

$240- Austin Area (Round Rock) - $240 - Brand new, unopened in original box. Paid $280. Have to return to Hop Craft soon, and take a loss due to shipping. Now is your chance! Seems to be sold out everywhere. It is this item (bought from this site): BrewBuilt™ 15 Gallon Brew Kettle -...

My advice would be to match up the bitterness ratio from the original recipe by adjusting hops quantity. Just to the right of the color "slider" in the screenshot above. ---edit---- Looks like the bitterness ratio on the original is 1.25ish. But, how that I looked at some clone recipes, I'm...

Wow. 13 years later! :)

I can remember the near amazement after sampling my first homebrew. Holy cow! That was pretty easy! Once you get over the amazement, you start to pick apart your beers with a more critical palate. And then the obsession begins. Enjoy!

Sparge water is a more likely tannin culprit than mash water.

Hmm. . . Are you sure that your Twice the Ice dispenses RO water? Months ago, I looked on their website and it stated that RO water is an option for owners vs. filtered. But, at my location (the one I use, I don't own it), there is no mention of it being RO. Just curious if yours is RO. If...

I've read a lot (so, that part is hearsay) that suggests dms and/or precursors are driven off in way less time than thought. My perceptive pallet has never had an issue with a normal 60-minute boil on an all-pilsner recipe. Only bring this up so everyone can look at evidence and decide for...

I, too, used Saflager 34/70.

This.

Got ya. So, I remember my son had a root beer kit that used yeast to carbonate. It had caps that would relieve pressure, but still hold enough to carbonate. Spent some time looking, they are like the ones on this page: https://www.vat19.com/item/mr-root-beer-kit --edit-- like these...

Ah . . . bottling. I don't even worry about temperature too much when carbing in a bottle. Just (steady) room temp for a couple of two, three weeks.

Last year, I did both a Festbier (current, light colored beer served at German Oktoberfest), and a Marzen (served prior to nineteen ninety-something). For the festbier: 9# pilsner, 3.5# Vienna, 0.5# melanoiden. For the marzen: All munich and vienna (7.5 & 5.5, resp) with 12 oz of...

Temperature, yes. Not sure about humidity. It is, after all, sealed up in a keg. PSI vs. temperature here: http://www.kegerators.com/carbonation-table.php You need a controller for the temperature. You would use this with a fridge or a chest freezer (if you have one or can get a used one...

Tough to do in a keggle. A little rough, but it'll do the job.

Are you using a refractometer for your FG readings? If so, you need to run it through a calculator, as alcohol affects the reading (it will read high). If you are using a hydrometer, you may forget I said anything. Cheers! ----edit------ Never mind. ~1.080 OG. No way you are down to 1.009...

Whenever there is a problem, you only want to change as few variables at once as possible. So, the current "problem" is that you don't yet brew. You are familiar with dealing with yeast and fermentation. So, the first variable I would change to fix this problem is to introduce boiling wort...

Corn thins the body, it doesn't add to it. Vienna malt will add some of the backbone for which you are looking. If you want a little more color you substitute Munich 10L for some or all the Vienna.