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Yes, but we were following the approved Rock Bottom Recipe. Other stuff they let the Local Brewers create and experiment quite a bit, But there were some the head brewer followed Corporate.

I'm not a Pro yet...just a helpful friend, who has had the benefit of brewing some batches on a large system.

For years I stayed away from these beers, but a challenge is hard to refuse. Then I helped a friend peel 100LB of roasted pumpkin for a 7BBL batch of Seasonal Ale. That was one hell of slow Lauter. I have not added Squashes during or after fermentation, But mashing with roasted pumpkin was...

Thanks you Spike! In.

There is a Forum on the Picobrew site, only for owners of their products, and There is a Facebook group, but again I think it is limited to owners or those who recently purchased.

I wasn't brewing when my Kids were real small, But as a single Dad of two I started back up when they were in elementary school. They don't care much for the smell unless I'm using smoked Malts. I have My 20 Gallon electric rig in the Kitchen and could still keep an eye on everyone. But that...

Nice little articles on some breweries experiences w/cryo-hops http://scottjanish.com/lupulin-powder-vs-pellets-experiment/ https://d3b8rq9ztst8vv.cloudfront.net/docs/HBS-Brewing-with-Lupulin-Powder-Joe-Mohrfeld.pdf?mtime=20161216133306

As everyone has said...yes what you drank before will effect how you perceive the next beer. Then Add in everything @Kee said. but don't forget the sours, If I start my night with sours I can't taste a damn thing for a while after.

I have used it many times and my normal routine of PBW and Star-San works, have not had any contamination issues. (I have done a bunch of stouts after and they don't over attenuate) Although not the OPs question I agree with @jodell in that it should be pitched like a normal Saccharomyces...

I add water to the Grain (Underletting). I have a 15 Gallon Kettle(RIMS), It lifts the grain slightly off of the false bottom but all settles when I reverse and start recirculating, Have not had issues with clumps or dry spots. I don't think there is any benefit to either method, just a matter...

6881+ 3.5 Comet Idaho 7 =6884.5

Welcome to the Craft New State Motto - Virginia is for Brewers

Welcome to the group! I used to do 10-15 Gallon batches, but now I've gone both smaller and much larger. 3.5 gallon at home - its a good size for trying lots of recipes and enough to share. And hope to have some 14-30BBL batches out later this summer.

I've done it a few times but I cheat and have an electric Cookshack smoker. Another way to mix Brewing and smoking...Hop smoked Duck breast, I had it at The Canons' Gait in Edinburgh, wonderful.

Had some to test so I found a use for it. The other hops were all cyro (lupulin powder) I had to test with from CBC, and I wanted something to round out the mix and give some of the more stable oils not found in just the lupulin glands. Yes, Many pro breweries avoid the Blended hops or do...

Mosaic, Galaxy, Citra are the main players but there are so many great hops that numerous combos work. Mosaic, Citra, Galaxy Zythos, Mosaic, Citra Mosaic, Citra, Kohatu, Galaxy Idaho 7, El Dorado, Citra/Comet - (didn't have as much Citra As I thought, but I do love Comet) Citra, Columbus...

For anyone interested in brewing a NEIPA I recommend this thread...https://www.homebrewtalk.com/showthread.php?t=568046

Inkbird Thank you. In!

.. no problem, looks like on some of the Butterfly raising forms people are happy that they made a comeback starting in 2011 in the south and have been migrating up with each successively warmer winter.

Flaked oats/wheat/barley in high concentration then Dryhop during active fermentation (I've been doing at day 3). I really think dry hopping during active fermentation is a big part of the haze. I even made one with a high flocculating yeast (Imperial Joystick), and it's still pretty hazy. I...