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Did you brew this? Sounds interesting which is good... I do a similar big brown ale with lots of Nugget and some Colombus. It comes out deliciously chocolatey, earthy, and dank. I don't think the munich would contribute much to all that. And maybe ditch 1 hop variety to clean it up a bit...

Most of my kegs smelled like pepsi. Oxyclean or pbw got rid of almost all the smell. Whatever was left has never been detectable in any beer including a lager and a light, clean summer ale.

I dont think that recipe needs any help, but you could add some of your amarillo or nelson for flavor/aroma. Looks good as is though.

I've done this twice now...good balance of caramel sweetness and hops. Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 6.30 gal Estimated OG: 1.056 SG Estimated Color: 12.9 SRM Estimated IBU: 43.4 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60...

I wouldnt use the chocolate with the carafa for this, but maybe Im wrong. 30min hop additions are definitely a waste though. Hop burst with 15min - flameout additions to get all the flavor you want and add some FWH to boost the IBUs if needed. Ive been really into black IPAs and India browns...

I haven't used the NZ hops before so I may not be much help, but... If you're looking for tropical I'd use as much Citra and Riwaka at 15min - to whirlpool as possible, dry hop with more Citra/Amarillo, and skip the Simcoe unless you need it to boost the IBUs early in the boil. Simcoe is very...

My IC is stainless, which I like just for the durability, but copper may even chill a bit better. I open my 1/2" ball valve about half way when I first start draining and gradually open it more to keep the flow rate where I want it and the trub cone stays put. And yes the hot ground water...

I think I get what you're saying, but I'm also not sure how much of a whirlpool you could get going and I'd be nervous about draining near boiling wort into a plastic bucket. I also don't want to buy a March pump so this is how I do it... I whirlpool in the keggle for 10-15 minutes, adding...

I picked up a single of this about a month ago and thought it was awesome. I went searching for more, but couldn't find it around here anywhere and assume it's all gone for this year anyway. I'm interested to see what your LHBS comes up with. Anyway, I haven't brewed this one yet, but here's my...

1272 at 68-70 degrees is nice and a bit different.

To maximize hop flavor and aroma get rid of the 30min hop additions as 30min is enough to drive off pretty much all the flavor and definitely all the aroma, but not long enough to efficiently utilize the potential IBUs. Add lots at 15min - flameout and then use BeerSmith to figure out how much...

Yeppers. Leave it in primary longer, cold crash a couple days before bottling, and/or use gelatin to have less sediment to begin with. I usually only get what looks like just a fine layer of dust on the bottom of my bottles.

+1 to what Yooper said. I just had a beer that looked milky yellow before gelatin and dark Octoberfestish orange after it all settled. In the glass it's golden yellow. It all looks very different dependent on the volume. Also, the "colonies" are probably hop particles or gelatin that...

2-3 days after I place my order, it's at my door. Great prices, prompt email responses, it's all great. I hope to be moving to Atlanta soon and being close to the store is one of the things I look forward to. In any event, I won't order from anyone else unless I absolutely have to.

I guess that would depend on how many times a day you read the forum? Once a day vs 10x a day...you get it. The CAGE questionnaire: Two "yes" responses indicate that the respondent should be investigated further. The questionnaire asks the following questions: 1. Have you ever felt...

So I got bored writing a mid-term paper tonight, poured a Highland Seven Sisters, and decided to experiment. I did a triple stage 290F syrup just to see what would happen and I got one that is darker, more complex, some toffee, darker fruit, and tasting than my first attempt of a double stage...

So I got bored writing a mid-term paper tonight, poured a Highland Seven Sisters, and decided to experiment. I did a triple stage 290F syrup just to see what would happen and I got one that is darker, more complex, some toffee, and darker fruit tasting than my first attempt of a double stage...

I hit the same stall in temp at 230F as well diverpat. I guess that's just the point where most of the water has boiled off. Gio, I can't compare it to the authenticate Belgian syrups because I can't get my hands on any. In fact, that's the reason I looked into this in the first place. I...

Not that this is particularly useful to anyone else, but I used SnickASaurusRex's method found here https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/ this week and was pretty successful on my first attempt. I was shooting for the 290 degree double stage, but my coloring...

Glad it got going for ya. Every time I have used Notty it takes 36-48 hours to show visible signs of fermentation. That combined with several recalls, and a slightly tart flavor I get from it leaves me unimpressed. I only use it for my house blonde ale now because it works well for that...