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Got my 6 lbs yesterday. Actual package weight was about 8.8 lbs and was charged for 10. I won't complain about an extra pound on a 9 lb package. All my bags weighed about 1 lb 3 oz. They were whole hops so the mylar bags were a good size and have to imagine they account for most of the 3...

It's what I do for smaller lagers that have an O.G. around 1.040. They're usually just some type of adjunct extract batch I throw together. They turn out fine, not great but good for what they are. All while still in the primary. Gradual temp. changes? I just pull it from the chest...

Please post the directions. I don't see a logical reason for a protein rest for steeping grains. It's usually reserved for all grain with malts containing a high percentage protein. The rest will chop up the longer chains so it doesn't cloud the final beer.

Sweet! Nothing wrong with tooting your own horn when your beer places.

I believe that qualifies you as a dealer. That far exceeds the amount allowable by law as personal consumption. Get out the triple beam and bag me a gram, I'm running low.

:eek: Did it just seem like the thing to do at the time?

It's also referred to as black malt. It's darker than roasted barley and it's made from malted barley whereas roasted barley is unmalted. Black malt made with the husk removed before roasting is called debittered.

You have to take it case by case. Let's take something simple like a dry stout. A classic recipe is pale ale malt, flaked barley and roasted barley. Since flaked barley is not really a steeping grain that just leaves roasted barley. So to me, all you really need is about 6 lbs pale extract...

Roasted barley pretty much defines a stout. It's still made with malted barley, just has a percentage of roasted barely in the grain bill. A maltster will take green(?) barley and germinate it. This will produce the enzymes needed for the barley to self convert into maltose during the...

Yep, somewhere between 7and 7-1/2% ABV. Abita advertised 7% so 10 lbs of LME will get you in the ballpark. It would help if Abita posted the O.G. so you know what kind of attenuation to shoot for. Lager yeast will plow through it so long you pitch enough. More so if you ferment on the...

Is it true beer in Hawaii if pretty heavily taxed? I was told it was around $8 a six pack.

If you can keep it at 60 or under I would use a lager yeast. If not, then something like Nottingham, Munich or US-05 will work. If you use an ale yeast then it's going to taste like an ale. I see many people recommending fermenting at 60 with an ale yeast for a pseudo lager. From my...

I've heard the HFCS argument but it's always been how the human body processes it, this is the first for yeast. Interesting. Not sure why yeast would see it as anything other than what it is, a simple sugar.

When I've tried conditioning at lower temps it didn't do much of anything but I wouldn't jack the heat up in the house just to condition some beer. I have thrown them in the chest freezer that's turned off and heat up some 2 liter bottles in the microwave that are filled with water and throw...

This is what I have for the recipe. I don't know what the Muntons or Cara is, please clarify. 6 lbs Light DME 10 oz Biscuit 8 oz Cara (something) 16 oz Muntons (something) 3 oz Challenger 60 min 1 oz Progress 5 min 2 oz East Kent Golding Dry

If it's not going to be a Bavarian style wheat the Cascade addition is fine. If you're fermenting with something like Wyeast 3068 or WLP 300, you traditional don't add any late hop additions. Right now your wheat percent is about 33%, generally you want to shoot for at least 50%. If your...

Back up. We had a cracked carboy? This is one of those "without pictures it never happened" cases.

Their shipping calculator seems a wee bit excessive. I understand a package with 5 lbs of hops is going to weigh more than 5 lbs but 80% more? Come on. My local shop figures 20-30%. I'm not really complaining but wish they could be more upfront about pricing and not hide it in shipping.

I'll side with your shop owner even though that's not my preferred method. I'm just not one of those fundamentalist that insist on oats being mashed. It would be different if you were looking to enter a competition. And stop being so pretentious. HeHe!

So people like it because they don't know they're not supposed to? Yes oats should be co-mashed with a base malt, but I think you would have a difficult time arguing bad things will happen if used in a steeping recipe. Do whatever fits your agenda.