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In.

…in! :ban:

In

Briess Roasted Barley is 300L.

Holy schnikes! :rockin:

Rebel Brewer.

If it’s still in primary, I would just relax and let it age a while. You’ve got a lot precursors for things that the yeast, temperature, gravity, and time will take out if you give them a chance.

THIS!:mug:

The Brewing Network did an episode of Brew Strong dedicated to Finings.

Is anybody seriously suggesting that they would drink less beer if they did not brew it themselves? Don’t blame the hobby if you consume more calories than you expend. Put a treadmill in the brewery and get in a few miles during the mash!

Do a protein rest at 133 °F for 20 minutes prior to your saccharification rest.

I've heard you eventually have to replace the battery. :)

That thermometer is designed to be most accurate (however acurate that might be) at the temperature of frying oil. Check it in some water filled with crushed ice to see how accurately it reads at low temperatures.

Convenience.

That's all I do.

Correct.

Cone doesn't look very steep. I believe 60 degrees is traditional.

Replying.

I believe you are supposed to pasteurize the soured wort before adding it to the remainder of the batch. The idea is to give a slight "tang" to the beer, not infect the whole batch. Also, I think there must be a typo in your hop additions. You are adding the same amount of the same hop for the...

Regulator.