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Appreciate all the comments. Miraculix, totally agree. I’m happy with the beers and not overly concerned with the scores. I was just looking for insight on how others may have classified these two, and if there were other options. I don’t get any phenolic taste from the wheat, but can tell how...

I made a wheat fermented with Voss. I think it turned out very nice, with the Voss giving some slight citrus/lemon notes. I entered it in a recent competition in the American Wheat category and it only scored a 27. The judges comments focused on the esters/phenols from the yeast...which is...

Thanks. I thought a "Brett only" may be the only choice. I will give it a shot. I figure I've got nothing to lose other than a few bucks on a Brett yeast. Fortunately I don't need the keg space...I've got more empty than full...no one told me that kids would take so much of my time lol

I have an IPA I made in January. The finished product had a banana flavor that was unwanted. I set this beer aside, meaning to eventually dump it while I moved on to other beers. I never dumped it. Now I'm wondering if I can add a Brett/lacto blend to it at this stage and see if it turns into a...

Does anyone else think that the quality of the Enjoy By series has gone down in recent iterations? The Enjoy By 4/20 was just ok, and the 5/29 is "meh" as well. Little hop aroma and flavor. I'm disappointed. Has the late 2016 layoff hurt them? Are they tweaking recipes to make them cheaper? Is...

Where are you located?

I believe the person who told me this was referring to time between pitching yeast and reaching final gravity. I agree with your comment, but didn't want to call him out on this before double-checking with some other people first!

I've heard someone state that their fermentation times are significantly shorter when they use German grains. In my experience only mash temp, yeast type, and fermentation temperatures can impact fermentation time. However, before I declare shenanigans I thought I'd ask here. So, what do you...

Shipping to/from Australia is a lot more expensive than you might think...you may not get much savings, if any, and it will take awhile for it to get to you. Sent from my iPh

You will likely still get some kreusen. The starter wort will also get very opaque and "whiter" in color.

I'd recommend using the "can I mash it" website to get an idea on whether your recipes will fit in a 15 gal pot using BIAB. As a reference, I got a 15 gal pot to do 10 gal batches using BIAB and unfortunately I can't fit all my water and grain in the pot. I end up having to add/sparge water...

@ tservice- it isn't, at least not for ipa's. I have beersmith and should have created a test recipe to determine volumes. I have a recipe with over 26 lbs of grain and it specifies about 18 gals of mash run volume if I recall correctly ( don't have the recipe handy) to account for grain...

My neighbor is a pit master and we've made an arrangement where I give him homebrew and he gives me ribs and brisket! I do BIAB and with this great arrangement I took it as an opportunity to upgrade to a 15.5 gallon pot so I can do 10 gal batches (I'd hate to make just 5 gallons and give it all...

I just use corn sugar and let it naturally carbonate and age in the keg. Alternatively, you could force-carb and let it age a few weeks at room temperature. Not much different than bottles (other than the significant time savings in kegging vs bottling).

I have the TAD, and I also rigged up a system to use paintball CO2 tanks. It's a good system, but I did end up transitioning to full legging pretty quickly. I plan to still use it for test batches that I might not drink quickly or are smaller volume. It does take up more room in your fridge...

Ok, so this is in the keg and tastes awesome! I'm a fan of stouts and porters, but this is a nice change...just a bit of stout bitterness, but it still has a creamy head in it. The annoying part is that I put it in a new keg I got...and the gas line in post leaks. I think it's the poppet. I have...

Another suggestion...I do BiaB and had tons of trub. I started using a hop spider (search the forum) and the amount of material left in my kettle and primary has decreased substantially. Some say the spider affects hop utilization but I haven't noticed any difference.

I don't have a refractometer (yet), so maybe this is a dumb question...but, if it's reading 1.004 in water, wouldn't he need to subtract .004 from his wort reading to compensate rather than adding it (as mentioned in a previous reply)?

First wort hops...basically adding hops with first runnings, while you're getting the wort to boiling temp.

Brewed this today. I decided to use the columbus. I also ended up with an extra 0.5 oz of cascade and amarillo, so I decided to put them in as FWH. I also kept the dark grains out until the last 15 minutes of mash. The gravity sample tasted delicious! Can't wait to taste this one! Thanks...