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Bohemian Pilsner for me!

What a great story. This is just what I needed to read before heading into my brewing weekend. Prost to you, m00ps!

Excellent tutorial. It's seeing articles like this that remind me "Oh yeah, I should probably clean that thing..."

Okay, so HBT app posted this message twice, and for the life of me I can't figure out how to delete the double, so now I am editing to minimize the annoyance to everyone else. ...sorryboutthat

Yes, sounds like a pale to me, assuming you were doing a fairly typical hop addition schedule (e.g. 60, 15, and 5 minutes). If you're wondering what to tell your friends when you share it, I'd follow SnakeRidge's advice and call it your SMASH. If you really want to assign a BJCP style to it...

Pale ale? Blonde ale? IPA? Depending on the grist size, hop bill, fermentation temperature, etc., you could have made a number of different styles. What do you think it tastes like?

Howdy from across the state! Last year I had a similar issue, wanting to hang out with homebrewers and chat, but having nowhere to start. Now I have a club that's about 30 members strong and lots of brew buddies! If Harrison is anything like Jonesboro (which is pretty much rural NEA), you are...

Hell yes to this. They talk only about commercial beer, but I still think it's invaluable to homebrewers. I mention this podcast to my brew buddies whenever I get the chance, as I am of the opinion that if you want to brew great beer, you should know what flavors you're going for, and how to...

No, no, it was kegged after a 14 day fermentation, so no fear of bombs on my end. I have not experienced the slow-approach FG out of 3787 before (like I said, I have made tripels with it, and they blazed down to their FGs in no time). Also, my buddy repitched his stout with some 3787 and let it...

Yup, 2 liter starter made on a stir plate, and it behaved very well there. In fact, every part of the fermentation process appeared very normal, right up until the final measurement. I would consider writing Wyeast and asking about it, but I don't have the batch number or anything, so I don't...

Mashed at 152 F, fermented at 67 F in my controlled chamber. Don't know about my buddy and his stout, but he's a very experienced brewer, so I don't think a hot mash or fluctuating fermentation temperatures can account for his FG either. I used to love that yeast, too, but this fermentation...

I recently kegged a Belgian dark strong that I fermented with the Wyeast 3787 High Gravity Trappist yeast, which I have had very good results with in the past. The OG was 1.083, so I was expecting an FG of 1.017 or lower, but it stopped at 1.021. Okay, that's not too shabby, I know, but my...

Using the mashing profile I indicate, you can expect to get close to the following: Original Gravity: 1.090 Final Gravity: 1.029 ABV: 8.1%

This is all good info - thanks! Because we are small and new, everyone has been bringing their own glasses to meetings, but now I'm thinking it's time to make a change to that. I'm thinking that part of member dues will go toward club tasting glasses that members get for free. Keeping the...

Our little homebrew club in Jonesboro, Arkansas has been growing over the past year, which is really exciting (we are at about 15-25 members per meeting, and growing). It's been amazing to watch the new members join and the old members grow and hone their craft. However, we have been running...

Finally got around to brewing my third iteration in my hefeweizen experiment, and the results are in! The best way to get the most out of your wheat is... *drumroll* double milling! Today I double milled the wheat on the tightest setting on my mill (and the torque caused by the grinding almost...

:cross: I am assuming you mean "nicer" as in the customer service. I find it funny that everyone always says the same thing about Hearts - they've got great selection and decent pricing, but the customer service is a little... gruff. PM me and I'll tell you the secret to getting the guys...

I lived in Orlando for a decade - and over that time it really transformed from a beer desert into a hip brew enclave. Have fun, and do what joe_four_strings said: find a way to help your beer beat the heat!

Oh definitely dry-hopping the peppers. I can't remember where I read it on HBT, but the sure-fire technique to use peppers in beer is what you are probably already doing: roast the peppers (I do it until they are just starting to blacken), freeze the peppers, then throw them into the beer after...

I usually make my pepper beers with habaneros or serranos, as I found that jalapenos don't give enough of a kick (after you roast them, as done here). Glad to see you're getting some heat, though.