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The brewmaster at Kona emailed me about their recipe, very cool!

Cool, thanks, that's pretty close to what I came up with as well. You have some Hood as aroma hops, which I think is a good idea. Any thoughts on the mash temp and time? I'm thinking 150F for 60 mins...

I'm trying to clone Kona's Lavaman Red Ale, all grain. It's only available as a draft beer in Hawaii, and I've never had it, but a friend is dying to have it again, but we live in Texas! So, this is from their site, it's quite a bit of info, but looking to get close, any help is...

You can calculate after alcohol is present, and it doesn't take a degree in mathematics. You can use BeerSmith, there's a B3 spreadsheet that will do it for you, and other software is available to do it as well. I still have a hydrometer, but I rarely use it now that I have a refractometer...

This is the part that caught my eye, so yes to your question. Two weeks isn't long enough, I bet if you try another one in a week or so, and then in a month or so, you'll be pleasantly surprised about the change in mouthfeel.

Good suggestion all, thanks so much for the help. Plus, a lemon is cheaper than anything else I've been using!

The overnight soak using diluted Star San took it off.

Since it's such a small amount, I'll try the Star San first. If that fails, I'll get some Acid 5 or something like it. Fortunately, one of my good friends is a chemist, so I'll consult her as well. Thanks a lot!:mug:

Yes, it's stainless, I bought it new about two months ago. I understand the chemistry, what I didn't know was what I was dealing with. Star San should be strong enough to remove it, how long of a soak do you think it would take to remove it? Thanks!

I am using Ozarka spring water to brew with, I'm not sure if it's minerals from the spring water or not, but FYI. Also, it really doesn't collect on the sides, just on the bottom of the inside of the kettle.

I've noticed this after each AG batch, but some PBW in a 30 minute soak has taken it off before. I just finished soaking it for 30 minutes in 2 gallons of hot water with 4 oz. of PBW, and it isn't coming off this time. It's a 40 quart SS kettle. So first, any idea what it is? Second, would it...

I have two IC's, one is normal, and one has bout half the amount of coils. I put the smaller one in a bucket with ice water, and run it from tap to ice bath IC to wort IC to my large bucket for cleanup water. Works well, and I can cool the wort in about 10 minutes. Winner.

I'll use those sites when I'm making a bulk order, but since I'm in TX, AHBS makes for a quick fix when the LHBS doesn't have what I need, and I don't need a lb of the hop in question. Good recommendation, though.

Austin Homebrew Supply Austin Homebrew appears to have Simcoe in pellet and whole leaf, and Amarillo in pellets. They're a great shop, give them some business! And for answers to all your brewing questions, check out this site, then buy his book, "How to Brew," it's the best...

Here's a recipe that you can trust: https://www.homebrewtalk.com/f69/dogfish-head-60-minute-clone-ag-extract-25709/ For the Amarillo you could substitute cascade, centennial, or summit. For the Simcoe, Northern Brewer might be acceptable. Why can't you order these hops through the mail? It...

Cap and Hare is a good club. Also, Foreman's in Colleyville has good, inexpensive grains, and as a member of Cap and Hare, you get 10% off, even on sack prices. I buy my grains from there, I just got some Weyermann Pale malt for $1.29 lb, and that wasn't a bulk or discount price.

Thanks for the help, I'll crunch the numbers and report back once I make the next batch, we'll see if I lose water in the sparge again:drunk:

The boil didn't look explosive to me, but again, I'm still new. All I can say is that the boil looked just like all my other boils. I think I'll make another English ale next time, so no need for a mash out. Here's my process for the next brew, does this look good? English Best Bitter...

The only reason I did the mashout is because the recipe is 50% wheat. I don't use a false bottom, I'm using a SS braid. After the sparge, my grain bed looked dry, and even with a quick spin back and forth on my round cooler MLT, the bed cracked open and I saw no evidence of liquid. That...

So, I did a honey weizen today (recipe below). I mashed it with 2.5 gallons @ 153°F for 50 mins, then mashed out with 1.5 gallons at 170°F for 10 mins. This gave me ~2.9 gallons of wort (.8 in grain absorption and .3 in MLT dead space is my guess.) I then batch sparged using 4.1 gallons, but...