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I really really enjoy this brew but @ $16/6-pack, it hurts to buy. I've done the Google/HBT search and I've come back with nothing. Anyone have any advice or can you push me in the right direction. I know two things: It is a lager (duh) It contains three roasted malts (from the...

Yea that's what I was thinking. I was just worried the heavier/more complex sugars would have dropped out also and lower the FG. But apparently I'm just paranoid :D

Long time no post.... I tried 'The Google' but it didn't give me any info. I brewed a pilsner on Monday but when it came time to pitch, my starter smelled off so I tossed it and started over. So the wort has been sitting @ 33°F since brewing (~36 hours) and I plan to pitch the new starter...

You technically could do a Y-valve but then you'd always have a little bit of the beers mixing which isn't ideal. And then you need the valve mounted somewhere externally unless you want to open the fridge to switch beers. Spend the extra bucks on the 2nd tap IMO. You'll want to Y the gas...

Because he doesn't know anything about the beer or the process involved in making it. His kitchen staff does everything. Obama just tries to look 'hip' in the process. Dammit I got baited into an Obama thread :mad:

Or that. You just want something sweet smelling to get their attention. Maybe fruit juice + vodka?

So how does a financial decision keep you from seeing your blood for eight years? Were you on teh run or in jail ?

Clean your kitchen, flush your disposal, take out the trash. Then take a nice high ABV malty beer (I like 10%+ barleywine), drink half, then pour the rest into a glass. Sit it out. Now go away for a day or two. The malty aroma will attract the fruit flies. The high ABV will kill them...

Using AHS's standard crush would yield 70%-75% with a BIAB and a few gallons of sparging. Using AHS 'double milled' or my corona mill yields 80%-85%. Now without sparging, take 5%-10% off.

The white film or deposits are minerals. Acids like StarSan or a vinegar solution should redissolve the minerals. Rinse after with water and you should be good to go.

I went small. In fact, I didn't even use my 5-gallon setup -- I did 4 stove top BIAB batches at the same time instead. Now if you make a SMaSH that you really like, then make a full 5 gallon batch. I consider SMaSH as an educational tool so I only wanted a dozen bottles or so per batch. It...

You're about to get a dozen different responses but..... I did a very basic test months ago -- I made a 5 gallon batch and split it before fermentation. One batch was unfiltered, the other batch was run through an extremely fine mesh bag. Four months later -- both batches tasted exactly the...

Also Flash-based.

haha. Your phone can't run flash. Now it's either MrMalty's fault or Steve Job's fault. DisQQ!

If you are kegging, just crash in the keg. You'll get all the larger particles out in the first pint or so and you'll save time not crashing the secondary. If you are bottling, cold crash the secondary before bottling. The only time I 'double crash' (primary and secondary) is when I'm...

Next time you harvest yeast, keep a jar of strait trub and have it as a backup to your washed yeast. It will keep for at least a year so when your washed yeast hits too many generations, restart with the trub and you can squeeze another lineage out of it. Keep saving trub in the same manner...

Trash em. Not worth your time. Also smell before you buy :tank:

They only got items related to 'free speech' like ABV on labels, and advertising on the back. The no local sales and the three tier distribution rules are still intact. Which really sucks because while I'm a fanboy of free speech, I like to know what alcohol content I'm drinking so I don't...

I always like to measure since some beers make bigger cakes than others. And if you like the beer, you'll want to recreate the batch and just having "rack onto an existing cake" means pretty much nothing in terms of actual measurement. I reuse almost every batch of yeast by just pouring the...

I too have found that WLP001 is great for IPA's if you can stress the yeast (I wasn't meaning to but it happened). But instead of gambling with trying to stress the yeast consistently without creating off flavors, I just use WLP051 and mash a little on the dry side to offset the lower...