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Hey all, I made a stout recently that I am very happy with and would like to enter in a local comp. However, I am struggling with how to correctly categorize it according to current BJCP guidelines. I'm curious if anyone here has some advice? Recipe and taste notes follow... 9.5LB Pilsner...

I just had this issue after adjusting the gap on my barley crusher. I was able to resolve it by loosening the screws slightly on the non-driven roller. During my adjustment somehow the non-driven roller was tightened to the point that it didn't spin freely. It was still spinnable but there...

I've been through this on another thread. I also BIAB and see lower efficiency with high amounts of wheat (though in this old post I was still doing single infusion, batch sparge in a homemade cooler MLT)...

Well I am still waiting for my Lager X vial. Talked to customer service 4 weeks ago and they said they would send it out and I'd receive it the following week. 2 weeks went by and I e-mailed again to indicate I still don't have it. Radio silence since.

It's a bummer. Lagers for me require some planning since I primary in my kegerator. I try to leave a gap in my pipeline rather than pull kegs. Plus with these tiny little WL pitches I need time to build up an appropriate starter. Then find a free weekend. At this point I'm gonna probably...

Hmmm I am still waiting on mine. Had to reschedule my MLK day brew. No e-mail updates or anything. Maybe it will show up this week?

Pre-ordered via the WL yeast vault. It recently crossed the threshold for them to make a batch of it...

I haven't used it before, but I'm going to do a pretty straightforward german lager with mine. 50/50 split of Weyermann Pale and Munich I, plus 1/3LB of Carapils. Hop to ~25 IBUs with Spalt or something else from the Noble family. I'm tempted to try a Schwarzbier, but I want to rebrew my last...

I'm considering adding some peated malt to an Irish Red recipe that already has a pretty complicated malt bill (at least by my standards). This is an interesting conversation, as I'm not really sure how much to use. I was thinking 8oz in a 5 gallon batch, which is 3.5% of the grist, but I...

Man, I did cooler mashtun for 2 years, probably 20+ batches. Then I said what the heck, let's buy one of those brew bags and try out some stovetop 2.5 gal batches. That was 6 brews ago and my mashtun hasn't left the shelf in my basement since. It won't come out again, even for 5-gallon...

Nah that's just fine. If you hunt around for some of the forum posts on cloning Hunahpu/Marshal Zhukov's you'll see they all finish even higher than yours, pushing 1.040. If you check out the stat sheet for that beer... https://cigarcitybrewing.com/beer/marshal-zhukovs/?age-verified=e0b9dc4a57...

I have settled on a pretty consistent grain bill for my NE-style IPAs. This ratio works well for me in "session" level IPAs up through Imperials (for over 8% ABV I do sometimes boost with table sugar though) 77% Pilsner or 2-row 10% Malted Wheat 10% Quaker Oats 3% Caramunich or 60L Caramel...

I made the Kiwi Express kit last year and I was really pleased with the results. Got it off a friend who decided he didn't want to brew it. I added 2 more lbs of base malt and a 0.5lb of table sugar to boost the ABV up to 7% but made no other modifications. It definitely had a nice lime flavor...

First of all, as another commenter noted, you are not lagering during fermentation. Lagering means cold storage of beer for a long period of time after fermentation is complete. Secondly, your process is pretty complicated for a 101. Me, I ferment at the recommended temp for the yeast, then...

Hey Guys, About 2.5 months ago I brewed a Hunahpu/Zhukov clone based on recipes in this thread: https://www.homebrewtalk.com/showthread.php?t=406876 It's spent the last 5 weeks aging in a fresh whiskey barrel and I plan to bottle it this weekend. ABV is at 10% and FG is 1.042. I have...

My Brett Anomolous took 4 days to get to Philly during a heat wave. It was 90F the day it hit my mailbox. I laughed at the ice pack. Well, what can you do. I'm thinking I will build it up in a starter, and use it as a primary strain on a Wakatu-hopped NE-style IPA. Debating what other hop...

Great story, thanks for sharing!

Interesting chudsonvt, thanks for the link. I may be persuaded to try a rest next time I brew wheat-heavy beer. But man I am really turned off to wheat at the moment.

I pulled a decoction on my wheat dopplebock (50/50 wheat and munich). 26qt went into the mash at 165 bringing the mash temp to 153. After an hour I pulled a 10qt decoction and boiled it for 10 minutes. When I returned it to the mash it raised the temp to about 170. Let sit for a few minutes...

While we're taking wild shots in the dark, I'm going to guess that he got his yeast and DME mixed up. Boiled the yeast, added the DME to the fermenter. Got an infection which caused some fermentation but it didn't ferment to dryness. Off flavors are from under-attenuation and weird wild yeast.