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I'm not familiar enough with a few of the malts to give an overall recipe critique but if you haven't used the lemon extract before I would probably leave it out. Maybe not all brands are the same but I added a little to half a batch of wheat last summer and it killed the head retention...

That looks like it should accomplish your goal. With a full pound of crystal in it you can probably omit or at least reduce the carapils if you wish though, otherwise it looks like a tasty beer!

I use the white labs Kolsch in my Oktoberfests and they don't dry out too bad, I usually ferment in the low 60's and they turn out clean. You probably already know this, but if you're going for a 4-week turn-around I'd probably keep it on the light side with the OG and specialty grains since it...

I'll admit I didn't time it exactly but it's in that ballpark. I hold the kegs at 39F and they probably fluctuate a degree or so both directions. My other concern is when filling bottles for competition, which I plan to do a little more often. I have no difficulty filling cooled bottles with...

Most of the beers have been on gas with the 'set it and forget it' method for over a month. In drinking them they are definitely carbed to the same level as my ealier bottled versions of the same beers. Usually the first pour has a tiny amount of head formation and additional pours have almost...

Hey All! I've been brewing for the last several years and, until recently, have been bottling all my batches. I recently started kegging and am noticing that I am not getting the head formation/retention from my faucet pours that I was previously getting from bottles. All the kegged...

I noticed I was incorrect on the amount of coconut in my original reply when I looked at my brew notes, it was actually a pound. this is for a 5.5 gallon recipe at 82% efficiency OG: 1.062 FG: 1.022 8 Lbs Maris Otter 1 Lb Chocolate Malt 1 Lb C75 8 oz Roasted Barley Mashed at 156...

I did a 'Carribean Pirate Stout' which started as a pretty basic chocolate stout recipe. I soaked a few ounces of toasted of oak cubes, a vanilla bean and a half pound of home-shredded and toasted coconut in a full bottle (750ml) of Sailor Jerry's Rum for a few weeks. I then strained the...

I think you'll still be fine with that small amount of Pilsner, it should be a tasty beer considering the rest of the recipe! If you're looking for clear beer, especially after dry-hopping, look up a few threads on cold-crashing before bottling or kegging. If you have the ability to do this...

I use one of the small single-burner propane stoves that connect direct to a small disposable propane cylinder, like for camping. It's the perfect size to store away and brings anything in the flask to a quick boil. You probably already know but watch for boilovers, they happen really fast in...

I should have specified, I've only killed the head on one brew with a commercial extract. Guessing that extract had a high oil content but I'm not really sure. I also considered after posting that if you only add the liquid and not the solid ingredients from your home made extract it might not...

oh, you meant drink the rest of the beer, not the jar... my bad, hehe

That sounds umm... tasty! Can't wait to hear from the first person who reads and does this!! :D

Ok, I'll give it a try, I've done this a number of times but had always planned my re-use within a day or so of the harvest. My procedure has been as you described, bring back up to room temp, swirl everything together and pitch an appropriate quantity. I just wasn't sure I could do the same...

About a month and a half ago, I grew up a yeast culture from yeast harvested from the bottom of a commercial beer. It was a slow start initially because the starting quantity of yeast was so small, I worried about contamination outrunning the yeast in the smallest starter. Somehow...

If it were me, I'd use the fresh stuff you made. I've used extract in a few beers and haven't loved the results most of the time. I'm sure extracts vary but in one beer a small amount of lemon extract completely eliminated any head formation on the pour, others just haven't tasted as good as...

I dump everything from the boil into the fermentor with a few of my "easy" beer recipies on purpose with no ill effect at all, just give it time to clear after the ferment before bottling or kegging. A small amount of break material is good yeast food anyway, or so I've read. I've heard you'll...

Helpful info! I actually work in Lee's Summit so I'm in the area quite a bit. I may look into KC Bier Meisters and ZZ Hops. I just talked to Jeremy at Apex yesterday while picking up some grain. He said he and several others were in the process becoming BJCP judges and, if I remember...

Any good suggestions around the KC area for a semi-informal brew club?

I'm with you on not wanting to kill the informality of a get-together, in my case it isn't uncommon to take a 6'er to one or more of my beer friends at work for them to try out later, at their liesure. That is where I would use the form, but I agree it would be a bit awkward just sitting around...