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*facepalm* I'm a deja vu to that guy? I was not asking anyone to spend any time or effort to create original content for me. I was asking if anyone wanted a wider audience for their best recipes that they'd already written down without expectation of selling for money. I also know there's no...

Everybody to the town square! The magistrate just caught a bread thief and is going to chop his filthy hands off! But seriously though, I'm sorry you read my motivations this way. And I'm grateful that you give me the opportunity to clarify that I am indeed designing and testing my own...

Hey everyone, I'm hoping a few homebrewers might be interested in contributing a killer original recipe or two (extract or all-grain or anything in between) to a book that will be published in (probably) May. I'm writing an "Intro to Homebrewing" manual for a small independent publisher... as...

Really? I always assumed unfermented wort at "room" temperature was a sitting duck.

Turned out OK--tasted like average homebrew. Nothing objectionable, nothing outstanding.

I want to get a little bit of real chocolate flavor into a lager I'm getting ready to brew. My first thought was to add some melted chocolate to the secondary fermenter, but I'm worried it might just re-harden on contact. Other possibilites would be to add cocoa powder/chocolate shavings...

When you guys mention the time that passed between adding the lacto and adding the sacc., do you mean the time since *pitching* the lacto, or the time since the observed start of the lacto activity? I pitched lacto on a Berliner Weisse on I brewed Friday, not much happened Saturday, now...

My handful of written sources (Palmer et al.) tends to suggest that splashing while lautering and sparging is a hazard to the finished product. Yet it's encouraged after boiling and cooling. If this is true, can I get some help understanding why?

If I remember AP Bio at all, enzymes can be "denatured" by certain external stresses like heat, meaning they literally get bent out of shape and are less able or no longer able to do what they usually do.

My chiller-sink fitting was busted, which I didn't realize until the chiller was in the wort. I tried to hold it together with my hand, which obviously didn't work too well. In an hour and a half it was down to 90F, and I couldn't take it anymore so I just held my breath and pitched. From...

Thanks for the feedback--I was scratching my head at the passing mention on p. 287 of How to Brew by John Palmer of the fact that, allegedly, "You want to add the water to the grain, not the other way around." I guess this has something to do with fear of thermally "shocking" the enzymes?

I've done two all-grain 5gal batches using a big kettle with valve and torpedo screen as a mash/lauter tun. Right now I don't have another kettle or container that can be used to hold all the strike water I need, so I've just heated it in the kettle and quickly added and stirred in the grain...

Glad the pics are evocative--I took them with a Nikon D80. Didn't condition the malt, had it crushed at the brewshop about 15 minutes before firing up the burners. Recipe Grain: 10lb/8oz American 2-row pale 12oz Crystal 40L 4oz Cara-pils 2oz Crystal 60L Hops: 0.7oz 14.4% Columbus (60...

Thanks. I think I figured it out--let me know if they still don't work.

sorry, i'm having some linking issues and want to take this thread down until i sort them out. i can't find a "delete" option in the editing window. help?

Store-bought.

Recently I invested in a new kettle with a valve, and a bazooka screen. I just used them to brew my first all-grain batch (a success as far as I can tell). I also did the boil in the new kettle with the screen still attached inside. When it came time to chill the wort, I was nervous about...

Agreed--I don't want something pilsner-fizzy, but right now it's basically flat and I'd like it to have a little more of a tingle. Kind of like Sierra Nevada Bigfoot. There are some small bubbles visible on the surface after pouring, but not much else going on carbonation-wise.

It was in secondary for a little under two months. Total time between brewing and bottling was four months plus one day.