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Zombie thread.... I'm finding that with homebrewing exploding in popularity, most of the people new to the hobby I'm talking to are only doing 2 weeks in primary and discussing bottling. Most commonly I hear people talking about autolysis beyond 2 weeks, which I think is hogwash. Due to...

Anyone know why people advocate baking the puree? Seems silly (it's just a starch after all, isn't it?) it should mash fine.

Woot!

No; there was a few times that I tried S05 at extremely low temperatures (60-64) in an attempt to approximate lagering and found that I got some pretty extreme esters (not banana/clove, but fruity).

I used S05 in this one (and almost always do for everything, unless style dictates). I've got a pretty efficient fermentation chamber that allows me to dial in temperature pretty damn well. Temp of carboy (not ambient) never exceeded 68. Generally held this one at 66. I find that S05...

2 parter. I recently made a blonde ale that initially had a lot of "strawberry" flavor. Not the first time I've had this flavor in a blonde. 10# 2-row .5# Crystal 10 1.5 oz Saaz @ 60 .25 oz Saaz @ 15 .25 oz Saaz @ 5 Aging seems to be helping. Anyone ever had that, or see a reason for it...

Go get a free trial of Beersmith and plug in those numbers that will tell you your answer (not in front of my PC at the moment or I'd run it). Second point. You'll not be steeping anymore. Only mashing. So don't differentiate your steep and mash grains; all in one mash. Third point. In my...

Consider steeping .5lbs of chocolate malt and maybe other dark crystal. I'd be a little concerned that the added dextrose is gonna thin out the mouth feel.

Yeah should have mentioned shipping expensive. But I too never don't buy beer because of price. And yeah. Texas is also illegal. Never thought Mass and TX would have something in common. I also grabbed some of New Belg's new IPA, Ranger.

I live in Mass, and as such I cannot ship beer to myself, however that's what my NY friends are for...anyway. Morewines.com That site seems to have a good supply of Pliny in stock, although, I have received it yet so I can't comment on the freshness (although frankly, I doubt ol' Pliny...

Put a hole to accept a fridge for cooling.

Insulated fermentation chamber. Warm in the winter cool in the summer.

I can has?

Fruit in the keg is probably a very bad idea. It would clog things like crazy. If you just want to add flavor consider adding some extracts. But be careful with those too, most people agree use half the manufacturer recommended dosage. IMO - Just leave it alone. The batches I've made and...

I've tried the towel/blanket thing in the past it works good enough. When I did them, I used to do partial mash in the oven. Set your oven on its lowest temp (ideally 150, but mine only went down to 170). Let it get nice and warm. Get your water up to temp, add the grain and lid it, and...

Hah, yeah you're going to end up closer to 1.075 when all is said and done. No big deal, now you've got a bigger beer.

I've used all the above mentioned yeasts searching for the banana bonanza. I always ferment hefs in the low 70s. I tried the liquids first and had good-ish results. I generally don't use liquid yeasts though, so I tried WB-06 (dry yeast) and it was banana-awesomeness...the first batch. This...

Depending on your situation you could use one of these (see link below) in between and slightly lower than the other two faucets. I just installed one of these on a 3" tower for a second faucet. Again it will depend on your situation (diameter of the tower, and the degrees separating the...