Recent content by glick

I Ebiab on a homemade setup. I was just recently thinking about building a cooler mash tun!! I like the ease of biab but do miss the joy of mashing traditionally occasionally

The title brought me in and your post made me stay! Sorry I can’t help though.

Can’t comment on the Brewzilla, but I BIAB and my wort is always cloudy. Cloudy Wort does not equal cloudy beer.

I would NOT use hand sanitizer to sanitize your fermenter! As suggested above, I would use a weak bleach solution and thoroughly rinse.

When I bought my SS Brewtech brew bucket it came with step by step instructions on how to clean and prep the stainless steel prior to first use. It involved a thorough cleaning with tsp followed by passivation with a strong Star San soak. I have had 0 issues with my brew bucket and have been...

Looks like a nightmare!

Could it just be crap setting to the bottom? That drastic of a change that fast seems odd to me.

If you’re not able to quickly chill your wort then you’re getting some ibus there. Using a hop spider and removing your hops at the end of the boil would help there.

The black ring would concern me more then the possibility of a pellicle. I don’t know what that could be, but in 15 years of brewing I’ve never seen one.

I can’t speak as to the flavor, but I would use a propane torch to char them.

Your recipe looks good to me except I wouldn’t have used Magnum for aroma. Also, why use the lager yeast instead of a clean ale at the temp you chose to ferment at? I’m glad that it all worked out well

Bumping this great recipe back to the top.

The Munich 20L is just a darker roasted Munich malt, which is a base malt. The crystal 20 is not a base malt. It will add body and sweetness that the Munich malt will not. They’re not interchangeable.

Definitely rack the beer onto the priming sugar. A quick gentle stir then bottle.

Looks like hop matter to me. You’ll have it all sucked out soon is my guess.