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beerandbrewing Zymurgy, BYO also but find it thin and simplistic.

I had it in Berlin 2018 late Oct. and it was pretty close... The one thing I noticed in all of Stone (Berlin) beers was the grain profile was noticeable, it seemed a bit dryer.

There is really a much better way to do this. This is the proper method follow your initial fermentation to about 75 to 80% attenuation and transfer into secondary and The next beer on top of the secondary Yeast. This will be your most viable healthiest yeast, it will also lower the amount of...

This is an absolute NO NO, do a little research before bugging others to do it for you. It's common knowledge that anymore than 5 days is potentially detrimental to your finished beer. Grassiness is the biggest concern and it's not worth making bad beer over. I usually dry hop for 3 to 4 days max.

Dislikes are: Sours (although as a beer judge I've had a few I could "appreciate") Belgians Lambics Saisons (but tame ones are OK) Wild Ales Hefe's most wheat beers (some are good) love Sam Adams (cherry wheat):mug: Gose Gouse Anything funky :mad:

I've been brewing for over 15 years and I can tell you that conditioning beer is the single best thing you can do to improve beer. I don't even think of sampling a beer for at least 1 month and some of my best beers are 6 months to a year old, granted they are bigger beers. Also if possible...

This year I brewed 210 gallons in 2015 total now 28,331

Did you ever find one?

Could we go back to ABA and not clutter up this subject...

How much pressure do you think Mitch has on those conicals? It could be duplicated with kegs as secondaries. any guesses? Keep in mind the fermenter size and shape Mitch uses versus the fermenter size Homebrewers use. A huge cylindro-conical had a lot of hydrostatic pressure which...

Great give away, just my size

Where is your dry-hop addition? I have 2.5 oz for 5 days, it's sweet if I don't.

On another note: I have access to actual barley flour from the dust collector of a grist crusher. The "flour" is from a large brewing supplier and was thinking I could sift this malt powder (on top) of my stirred mash to increase O.G. and so it would be filtered during mash out, I'm assuming...

Has anybody inverted the sugar in the boil by adding a little lemon juice to it. I have since that's the way Belgian candy is made and breaks down the sugar into simple sugars all at one time.

I think M07 attenuates less than that and a much narrower range.

You are correct! My data was wrong showing 85% on 001, thanks Brewtarget... :confused:

Like I'm the only person to ever make a spelling error, HA

I have noticed different carbonation levels in different sized bottles so I think it has merit. I also like to give a genital roll over to the bottles after a week of carbonating and then a week after that cold crash the heck out of them before using that's 2 weeks at room temp and at least 2...

Ultravista, I would strongly caution you to not use the 001 over the 007 the attenuation rate differences are going to make that a very dry beer with no sweetness to overcome the hop level. There are other yeast you could substitute but 001 would be one of my last on this one. Just say'en

Hi Guys, I've been watching this thread for awhile now and since there are near 90 pages on this one it's hard to totally keep track of what the original changes have been from the very beginning of this thread. If you look at the first message a Quote about Jamil's thoughts on changes seem to...