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Simcoe - I love that piney aroma. The first time I smelled it in a beer on tap, I sat there just inhaling it for at least 10 minutes before I even took my first sip.

Got my sheets back today. Huge range for the 6 beers I entered including a very bizarre result. I had my Scottish ale recipe that came in at 1.044 and figured it was close enough to the border to enter it as a 70/- and an 80/-. It scored 23 as a 70/- and a 37 as an 80/- with fairly different...

You may have missed the point of my post - possibly I worded it poorly. I already know I get better efficiency and I have taken that into account and took my recipes down in proportion by the increase in my efficiency. My question is should I take down the darker grains a bit more than...

Other than proportionately reducing grains due to better efficiency with the BC compared to a store crush, is anyone making any other adjustments to their recipes? I ask because the last two beers I made were darker beers (Porter and Brown ale). Both were a bit more astringent than I expected...

The factory setting is supposedly fine (0.039), but I would check yours when you receive it. Mine was noticeably out of alignment with the rollers closer together on one side. Just get some feeler gauges from your local auto parts store and verify your gap.

I'll give a +1 on Nottingham as well. Before I switched to liquid yeast, I exclusively used Nottingham with great results.

It all depends on the yeast strain. Some work fine at 65F throughout, some need to be warmer, and some cooler. For the strains I use most commonly, I ferment one at 68F, one at 66F, and one at 62F for primary and 58F for secondary because that is where they each work best. Always ferment at...

+1. OP asked for a beer for a wedding that BMC drinkers might like and possibly something Irish in honor of the bride. Although Hefes are getting popular, possibly due to Blue Moon, enough people don't like wheat in their beer that I can't imagine it as a crowd pleaser for the masses. An...

Something low gravity would be good as it will ferment out quickly. It would also then be low hopped for balance and that would mean it wouldn't need a lot of time for the flavors to meld. I think a Blonde Ale would be good and if you wanted it to be red, add 2 to 3 ounces of roasted barley...

Well, I just tried lactose and it doesn't work. Now it is astringent and sweet. I did blind samples with down to 1/16 tsp per 8 oz of beer and the one without lactose was always better, but astringent. I guess this makes sence since sweet counters bitterness, but astringency is not really...

Nah, Dr. SWMBO (nice one Ed) is a GS13. Most of the Ph.D.'s are brought in at 12 and go to 13 in about 3 to 5 years. They have about 50 scientists in her facility in GS12/13 slots with two directors that are GS14 and the head of the place is a GS15. She just got step 3, so that will help...

Well, I am finally raising a homebrew in celebration. After a two month search, I accepted a job offer today. It was a bit of a step backward in salary (about what I made a year and a half ago) but more growth potential and a growing company, not one that has had 7 layoffs in 5 years and going...

A hop tasting was conducted at our last group brew, or should I say that I found out about it before I could stop them. Results were not good - a very high alpha hop and reports were of taste buds that took days to recover. As far as how to dry hop in the bottle, perhaps something similar to...

I am with the Bloatarians. Meetings are normally the 3rd Friday of the month - next one is on 4/18. The meetings alternate between Listermann's and other locations. Let me know if you want to attend and I can get you the location for the meeting.

Welcome mosyslack! Glad to see another Cincinnatian on the board. There are a few of us here and we have goten together twice already this year for group brews, once at my place and once at Shafferpilot's place. A few of the guys at the group brews have been considering the jump to AG and...

I would only add the water if you were higher on your OG than expected by a good amount, say more than 10 or 15%. By looking at the picture, I think you are close. I am not sure if you measured OG at that point, but based on your "lost wort" it is possible you boiled it away and your beer is...

He had been in 3 foster homes in 4 weeks when we got him. We saw him on the American Brittany Rescue web site and drove 4 hours to go see him. We knew he was a bit of a physical mess, but had no idea to what extent. We fell for the guy the minute we saw him. He is truly a good dog and...

Thanks, but I already know why I have it. I want to know if there is anything I can do to fix it. Never had this issue in 10 years of brewing, but I did two different things on this batch. First, it was the lowest smallest grain bill I ever used (OG - 1.039), but I sparged as if I did my...

Yes, I know that some dogs do this, but for him because of his bad intestines, it can have dire consequences. They get plenty of exercise - minimum one nice long walk or sometimes run on non-daycare days and a sometimes a short one on daycare days. They are generally dead to the world from all...

The last batch of brown ale I batched was fairly astringent - combination of oversparging (I'm used to larger grain bills) and sparge water being to hot. It is in the keg now and has a not so nice "pucker" to it. IS MY BEER RUINED??? ;) Actually, I was wondering if adding some...