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Baking is the way to go. One hour should be fine at 450 degs, imho. Not only are you getting rid of the moisture, but you are also sanitizing it.

My homebrew supply in SWFL hinted about shutting down earlier this week. I said NO until i could get a good supply of goods in for the long haul. I don't mind making recipies on the fly if i have to, but I want some brews planned before the shutdown. I will go stir crazy if do not have any...

I don't think this is over attenuated for a Kolsch at all. I strive to get attenuation like this in styles such as Kolsch, Pilsners and Saisons. A low mash temp like 149 will give you a well attenuated beer. I usually mash my Kolsch at 145.

If you decide on 3 pallets: 1 Great Western 2-row 1 Canada Malting Superior Pils 1 Canada Malting Superior Pale

Sounds good. Thx for the advise guys!

So i guess no oxygen is a good thing at this point? Pacients hasnt been an issue so far. I am just wondering if the temp might be too cold for the bugs to do their job properly.

About 4-5 months ago I pitched wlp655 into a batch of beer. It finished fermenting in a couple weeks, so I transfered into secondary. Since then, I have not had any pellicle formation. My basement where I have the carboys usually stays around 62-65 degs in the winter. Should I move them...

-2 CM Superior Pils -1 CM Superior Pale -1 CM Wheat Thanks!

Thanks for the input, guys. I decided to order a vial of wlp 655. Im gonna do a 10g batch now and split it. The 655 will go in one batch and the sour in the rye in the other. Im gonna use C-120 instead of the black malt and I dropped my Hop addition to 0.5oz. One question, though. Does the...

The sugar addition was for the hell of it. Black barley is for color, but i might cut back on it a little so i dont get any flavor. Beersmith calculated the IBUs at 15, but i would assume they are less due to the age.

Hey all. I finally have time and room to do a real sour (have done sour mash berliners in the past) and want your guys opinion on my recipe and procedure. Here is the recipe and plans: 5g batch 8lbs pale malt 2lbs flaked rye 8oz turbinado sugar 4.0 black barley 1oz willamette...

My first jersey grain buy. Thanks for everything, Lodura!

A couple people in our home brew club tried this hop out. It basically has hardly any flavor nor aroma. They were complaining of the aroma dying as soon as it hit the hot wort. I got to try both a belgian blema and all belma IPA. Both seem to have a slight "pineapple" flavor, but nothing in...

A fellow chef of mine accidentally came up with a sauce after he over caramelized a honey reduction. He called it burnt honey Sriracha, which is amazingly delicious. I am definitely going to to try this with a gallon of alfalfa honey I bought a few days ago. Maybe I will just caramelize half...

This is what I would do: Use plastic for primary fermentations. Also use plastic for secondaries that are used for a month or under. Use Glass if you are going to age a beer for more than two months.

1x CM-SPIL 1x CM-PALE 1x BD-MOPA Thanks!

There are more complicated ways of making this, but ya, its that simple.

You probably did not pitch enough yeast, or your mash temp was higher then 154 deg. (can you double check your thermometer?) Also, can you list your recipe? Maybe you have too many modified malts? What yeast strain did you use? What size starter and what size batch of beer?

Whats the point in brewing if you can't add what you want to the beer? I mean, ya, if a new brewer posts about how awe full his beer turned out because of something crazy he did, well then you can tell him "I told ya so". I consider myself an experienced brewer and still add stuff that I...

When you pitch the yeast, do you oxygenate the beer at all? I would assume the bacteria would use most of the oxygen needed for the yeast to start?