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Well, if you don't like peated whisky, then adding peat smoked malt to a beer is dangerous. It is very easy to overpower a beer w/ peat smoke. I've only made a few beers with any peat at all. One was successful and it followed closely to what is in this link...

Looks like a 4 hour boil? homebrudoc

Nothing wrong with extract brewing. Just had a great Munich Dunkel last week that was an extract beer homebrudoc

Oh hell, I never meant to completely derail a thread about big coolers. After posting, I spent way too much time looking at buying a new cooler for a mash tun. Now I come back to this. Sorry. Back to coolers homebrudoc

FWIW, I now keep "Skeeter Pee" Mead on tap at home. Google the recipe and sub honey for the sugar. Slowly gains some carbonation over time but pegged w/ enough pressure to seal, initially. It also makes a great braggot w/ APA/IPA (citrusy hops) or stout. Yup, like Kaffelemonad. Just a...

Leave it be and see what happens.

Yeah, leave it to me to try to post some help and never come back to a thread........I mentioned that using iodophor will help identify if your equipment is "clean"........ Iodophor combines with starches to form a blue molecule. We used to use it to determine mash duration for starch...

An occasional bath in iodophor is just good practice for all homebrewers. That will take care of any STA1 or brettanomyces or pediococcus or lachancea or anything. A few batches w/ PBW, then a batch w/ iodophor. The iodophor will also show you where you haven't cleaned well. hope this helps...

Saison

I'm getting ready to prep one for this fall. Previously, I have put the honey into quart mason jars with about 1/2 tsp yeast nutrient in each quart, particularly diammonium phosphate to provide a nitrogen source. Theoretically, this would favor Maillard reactions over caramelization. First...

I have the flat bottom. I will say that it is in my nature to "tighten it up so it won't leak". It's a beast to get the ring off and pull the lid out. Today while cleaning, I was far less aggressive and probably only went "finger tight". I flipped it upside down in a bucket to soak for half...

Flaked barley is part of the equation. Lots of flaked barley. Off the top of my head 10-15%. Mine is still in primary and Beersmith says it's 19% flaked barley. Guess I went a little heavy. I can certainly say I should have used rice hulls. Hope this helps homebrudoc

Just got a BrewZilla Flat Bottom fermenter. A couple of reasons. One reason is that it fits inside my fermentation fridge. That way I can control temps. Second reason is that I can keep it closed (no O2 ingress). Third reason is that I can transfer to a keg similar to what McKnuckle does by...

When I was in college, the "cheap beer" was Leinenkugels. Yup it was as cheap as Bud, Miller, Stroh's, etc.. homebrudoc

96 / 320 = 0.3 = 30%. the 320 is the 96+224 GU's Whatever those GU's are is doing it. Are they glucose units or some goofy efficiency unit? It's only math and those figures did exactly what you wanted them to do. I would not expect my barley to extract 2.5 times as much fermentable sugar as...

Just to drag the thread out a little more and off topic a bit, I'm not sure how long you've been at this, Ted. I've been brewing for 25+ years so have bumped into the noble hop thing in the past. There was some discussion on the old Home-brew Digest, 20+ years ago, regarding "American...

I frequently add pear juice to secondary in my saisons (and I make a LOT of saison). Eight to 16 oz in secondary (5 gallons). If you can taste the fruit, you've used too much. Pear is easy and very effective 'cause it's very subtle. When it's not there, the beer is different but nobody can...

First brew kit 1994. HBD since 1995. Schmidling MaltMill very soon thereafter, still going strong. homebrudoc

I've had 3 bottles break during capping. Not cool. One left some pieces of glass under my wedding ring and I couldn't wear the ring without it getting inflamed for almost a year. Glad you're okay homebrudoc

So, there are two brewpubs that I've visited in my travels. They both had a very similar look / vibe to them. Oddly enough, they both had a pepper beer that I absolutely love. A little bit of Dr. Googling and I find a narrative regarding how they add the pepper flavor. I'll edit it just a...