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Not grassy but onion/garlic, it takes a couple weeks to for it to fade, The good thing is that not everyone experiences it.

If you have extra 3/16 use that. There is very little difference in the 3/16 and 1/4 for gas supply.

I would have a lab seperate from the brewery, thats way most of them do. With a lab you want sterility, no need for any floating nasties in a lab.

We said, brother.

Relax, the beer is very young, you will have to give it some time. That said, your fermentation temperature may have been on the high side, the internal temperature of a fermentation can be as high as 5 to 10 degrees higher than the ambient temperature. Don't sweat it the beer will turn out fine...

The best way to know whether to use pH 5.2 or not is to know what your water has in it. Send a sample of your brewing water to Ward Labs and have it analized. That said you are partial mashing only half you brew water will be affected by your mash the other affected by you extract mineral...

Transfer again and let it settle a couple days then transfer to your bottling bucket.

Scored a 42.5 and a 38 and did'nt make it to the second round. These two made it to the mini BOS. The other four were cannon fodder for the rest of the brewers. Good luck to those who make it. :rockin:

I would try to avoid the CaCl2 for adding Calcuim because your sodium is high unless you are diluting the water. CaSO4 is going to be your friend in adjusting your Calcuim levels.

I'll usually dry hop for 2 weeks if I secondary and then add more hops in the keg until it is gone. In the keg the hops are in a bag with marbles. Secondary hops roam free.

Our chickens and ducks love the spent grain, I wish the goats liked it. I have never seen it give double yolks in the last eight years though. FWIW

This might be the place to start (think C. Papazian) on the cheese making.

Call the Dairy that the milk was processed from and they should tell you how they pasturize the milk. I know Kemps and Moring Glory in Wisconsin do not ultra pasturize their milk.

Pick up a wit kit and the put some ginger in it around 5 minutes left in the boil. Pick up some Saaz hops and use those for your bittering charge. Use a wit beer yeast. hope this helps.

My late hopped IPA's with summit created an onion beer for the first 8 weeks after that it turned into something wonderful. This was with summit only never mixed. When you do this keep this in mind that it may need some time. Other than that it looks like a good combination.

Welcome from Boulder Jct.

A 15.5 keg is plenty to make 10 gallon batches. So 15 gallon pot will work for you. At a minimum you would need a Bayou Classic SQ14. There are better ones that you can get. Kick A Banjo Burner (Single Propane Burners, Kick A Banjo Burner) would be way better. A MLT will work on a siphon so...

This is the crap I sent in, Blonde Ale 6B Special Best 8B American IPA 14B wIT 16A American Barley Wine 19c Specialty beer 23

Your lid may be leaking, so you may not see bubbles. Don't worry if this is the case, your beer will be fine.

The 51st state?