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Whew, glad to hear it, still seems utterly bizarre to me though. Have to wait and see if it alters my recipe any, fingers crossed.

So I cracked open a few packets of the recently rebranded Lallemand (formerly Danstar) BRY-97 dry yeast today and the colour and smell was way off. Expiry isn't until January 2023 so that's not an issue. Darker brown, and smelled toasty. Not the usual cream colour and smell I'm used to. Been...

Hey gang, I'm trying to get licensed to sell my Hebrew at some cafes and restaurants in town and the gov has asked for a % breakdown of our beer ingredients in the final beer itself. An example I've seen breaks down like this: Water 88% Malt 8% Hops 3% Yeast 1% But what I don't understand is...

Awesome!!!!

Complete necro #2: same question and same problem. Looking for advice on size to get. Can't decide between 300 and 800. 400 seems hard to find.... :/

Ok so time for some followup! It is NOT Cararoma. Picked some up a while back and it's grain colour is close but munching the malt the flavour is not like chewing espresso beans like my stuff. Whipped up my brew with it, colour is lighter and flavour is smooth but coffee is absent...

Interesting, never knowingly used Cararoma or Viking, will keep a look out for them thanks!

Hey folks! I have a malt here, creamy brown colour and has a delicious espresso flavour to it. End result in the beer is a wonderful smooth flavour and mouth feel. Only have about 100g left and afraid to use it before I figure out what it really is. Got it from a friend but they don't...

Hey Folks! So I'm terrible at searching (and that maths thingy) and sure this has been answered somewhere already. But have a question on mash tun size. We're looking to upgrade to 20-25 gallon batches using a stainless steel mash tun and currently have a 70qt coleman cooler as a mash tun...

Hi! Welcome to the club. Yep, Yep, Nope. Started off on 1 gallons and still do them to trial a recipe, 5 gallons of crap is a shame. The x5 or \5 rule works fine for me, and I basically round down or up to the ounce when dealing with hops if scaling up the grams means 0.972 ounces...

Been there done that too. :p

Egad yah been there. I don't have a bucket with a spigot so use a siphon. Trust me, never wrap cheese cloth around the bottom of the siphon to act as a filter. It's a bad thing. :p Ended up oxidizing a batch of a ginger IPA I made for a buddies wedding, about half the bottles went off before...

So how are the rhizomes coming along?

Hope so!! :D The scene is small but growing. Still in it's infancy. There are some decent places like Plan B and Bandido in Quito, but it's not really caught on yet and everyone still pretty much just drinks Pilsner (which is shyte at best but still better than BMC)

For me it's a combination of time, space, and resources. The lack thereof.

Somehow I doubt that, smacks to me of something the BMC companies are likely sponsoring in the background. The rule specifies "in-state" and "brewpubs", local production only. So anything produced out of state and brought in is evidently excluded. The big guys don't want local small-brewer...

Pretty much from the moment I start the setup cleaning and I don't stop until after post-brew cleanup.

Going to be doing the same pretty soon going to and from Ecuador. Lots of fun I imagine :D

Two actually: Dark lager with a touch of cocoa Mostly 2-row, some chocolate malt, carahell, and carafoam. Fuggle and Hallertau Mit at 60 and 30, some wirfloc, and cocoa powder in the boil. S-23 or W34/70 depending on what I have on hand. Pretty crushable but sometimes add extra dark...

Non-brewing related: House hunting Apartment cleaning Packing packing packing Brewing related: picking up about 10lbs of peaches to peel, pit and freeze for a batch of peach wheat later this year.