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Great idea. Sadly Black Currents are not local to me, but Vintner's Harvest make a puree. Might give it a go in Baltic Porter. Seems like it might be a good match.

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I am not familiar with your particular meter, but I would follow the manufacturer's recommendations for use and storage. I have a fancy professional type meter and the probe is stored wet in a neutral storage solution. I tend to baby mine in hopes of prolonging the probe life and rinse it before...

The Crescent City Homebrewers, Louisiana's oldest homebrewing club, proudly present Winterfest 2016. Keeping a bit of the Oktoberfest spirit going with an evening of beer, music, German food and more. Sample more than 30 complementary homebrewed and commercial beers, from classic styles, to...

You could stand some more calcium for clarity and yeast function, and the added hardness would offset a bit of the alkalinity. Additions of Calcium Sulfate (gypsum) for hop forward beers, and/or Calcium Chloride for malty beers would accentuate the flavors. For light colored beers, I agree, a...

I would stick with some apple wood smoked malt. That can be enough to trigger the "taste" of bacon, particulalry if you have big labels that say "Bacon Beer" on it. Perhaps a source of umami that does not contain a fat. Mushrooms, perhaps? Would add a good earthy quality, but would give a meaty...

Yooper’s Dogfish Head 60 Minute Clone – All-Grain Recipe Kit

Wow! Seven years! I'm still out here. And still use this method and set up from time to time. :mug:

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I'm in...Belgian Tripel - All-Grain Recipe Kit

The proteins responsible for the haze clump when cold and form the haze. When warmed they come apart and the haze disappears. Getting rid of this stuff can be maddening, but there are ways to combat it. First, try to keep the proteins out: conduct a good boil, use Irish Moss or Whilfloc, chill...

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Huge number of chemical changes occur in the wort during the boil that make it beer. As has been mentioned, protein extraction, blow off of volatile and undesirable compounds (DMS or the cooked corn flavor for one), sterilization. But also the Mailliard reaction occurs, darkening the wort and...

Tossing my hat in the ring

If the barrel is in good condition (wet inside, staves tight) you should not need to do anything to it other than keep it hydrated. And remember, that rye was probably a good 50% alcohol, so there is very little chance of anything beer spoiling hanging around in there. I agree, a couple...

You know, you could actually say the Coors is in large part responsible for ALL craft brewing. I mean, I'm sure their pathetic excuse for beer inspired a lot of craft brewers. ;)

I split a batch of porter, half Bret C, the rest without. I ended up just blending them back together and letting the whole thing go. The Bret C added nice flavors with a touch of funk and smoothed the whole beer out.

I would think you'd be okay with the quick sparge. The hops should have enough time to steep as you bring the wort up to boil.

I kind of have a feeling this would largely be used by the giants to make even more flavorless beer. BTW If you recall the "Dry Beer" abominations of the 80's, they were made with a genetically modified yeast.

I did an all Columbus CA common. I liked it but it needed a tad more dimension in the late additions. My two cents...