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just wanted to point out to the irishrover that you can get most of the way there without conan. Not saying don't use it if you can, just that nottingham does a good job when compared to conan. I've only done us05 vs nottingham vs actually Heady. Nottingham did a better job...us05 was still...

Nottingham is a great sub, us05 works as well. I've used both with success and both did very well compared to the original in blind tastings with Heady Topper fans. I disagree as do everyone that has tried my clones about the "need" to use conan to get close.

I'll agree & disagree, agree that main goal is to extract oils but if you can do a good job in estimating IBUs from your whirlpool hop addition than you can cut back on your bittering addition as well...aka less hops required. If you go back to the one of the original studies that looked into...

worthington is a pretty strong attenuator in my experience...just be sure to mash on the cooler side, like 150F. I've generally got 76-80% attenuation, not quite like chico, but not bad. Sounds like you know Conan is all over the place regarding attenuation depending where you're getting the...

worked amazingly well for me...had several rounds of blind tastings with it. The recipe in the March/April issue scored highest against the real deal and actually was picked as the favorite by several blind tasters. The October was altered based on feedback from Mr. Kimmich. I used Munton's...

For the target gravity, beersmith assumes an extract rate or 36 pg/p for british pale malt while byo is assuming an extract rate of 37 pg/p for the pale malt. I'm assuming your homebrew shop was using 37 as well. For the hopping rate, one thing you need to calculate is the continued iso-alpha...

Strong words then... But from in my understanding from talking with John & Shaun, everyone calling HT's yeast Conan is the incorrect nomenclature. That said, I think not too long ago John called his house strain Conan in an interview (not sure when though), so definitely a gray area.

Not a farce, while both Shaun Hill & John Kimmich have been granted access to Conan yeast before Greg's passing (which was Greg Noonan's baby), neither John nor Shaun actually are using that strain any longer (if Shaun ever used it was not clear). Neither disclosed the exact route from Conan to...

corona mill I think would be ideal but don't have one...rolling pin or coffee grinder are options but sounds like a lot of work for 10lbs. I think i will try to crank my grain mill as small a gap as it will go and maybe run it through a couple times. Otherwise, I'll be probably using the coffee...

I have 10lbs of malted millet for a pale ale...wondering how to prep the millet. I'm guessing I need to crush it, but it's too small to be crushed in my grain mill. Do I throw it in a blender? Anybody have any tips or suggestions for prepping the millet for brew day?

the recipe in BYO is slightly different than the one posted by the OP...mainly the hops. 30-min addition is .5oz Simcoe, .75oz Cascade at 15mins, .5oz Cascade at KO, 1.25oz Cascade DH. Mash at 148F I've done clone recipes for BYO before and they've always had to be direct from the brewer's...

i'll take your first your first sentence with a grain of salt considering i've judged many a hb comps and tasted a large pool of commercially brewed beer and while the bar is coming up on the hb side...still a far cry. That said, top level hb'ers though can compete and at times maybe best the...

i'll play devil's advocate here...why would commercial breweries bother with vorlauf if it didn't improve the beer? They are always looking for shortcuts and cost-saving options, yet I've never heard of any brewery skipping vorlauf, unless they are utilizing a mash filter. So in the case of...

as i'm sure you have or will read...make sure your control box is oversized. Nothing worse than trying to cram everything in small box. Mine is perfect sized but no where to grow. As mentioned you will need relays for outputs to control pumps and gas valves. Temp probes are direct wired into the...

You could try here: http://www.atlantichops.com/ Talked to the guy Mike there a little while back, said he this will be his first year pelletizing I believe and he is looking for growers.

Sounds like verticulum wilt to me...I had a Cascade bine that almost cracked from the ground to the crown (~15ft) continually which i blamed on verticulum although not positive of ID. The leaves were slowly dying from the ground up and the cones were starting to brown pre-maturely as well. A...

27l isn't all that big, if it was me I would hold out for something a little bigger, 30l+ to account for boil-overs and if you ever wanted to do a BIAB. Overall that looks like a nice set-up. Speidel is manufacturer you should also look into, they're set-ups look pretty nice as well, but also...

So I've build a little wooden box with a lid that lifts open which is mounted to my brewstand to contain a tri-clover RIMS tube from Derrin. The box just looks awkward with or without the tube...basically not all that happy with it, not feng-shui with the stand. But atm having trouble coming up...

actually the story goes that german brewers used to "accidentally" toss in galvanized piping into their kettles. The zinc is something that is very beneficial for the yeast in modest amounts...if you check out wyeast's nutrient blend, zinc is up there on the list...

yeah, at this moment I think I run with it. If it scorches...then maybe I save it for some other purpose down the road. Edit: Actually just found this thread: https://www.homebrewtalk.com/f51/rims-element-question-198740/ So it looks like I'm good for now :)