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My drive home will be a challenge.

Hard to say without tasting, but it will mellow. I have not used cedar, but have used juniper which is very similar. I just used heartwood and have used both tea and direct wood in beers. I have not used it in an already bitter beer, but count on it adding tannin bitterness. Even then it...

Even then why not share. We made a chile beer that did very well every time it went to the GABF and we would tell anyone who asked how we made it. Vennie has let the world know how to make Imperial IPA and that has kicked open the door and that loved style. Secrets are for the insecure IMO.

In many cases your tap water is better then bottled water, especially if the bottled water is RO. You need to make sure the chlorine is dealt with, and you should/can get a general analysis of your water from your local water utility. But yes, there are too many reasons why tap water can't be...

I convinced the latest surge in brewing is due to the internet and the great, free exchange of information. For years we had very limited abilities to gather and share knowledge and it took a huge effort to learn. I remember starting the first HB club in Columbus OH because of a desire to get...

Trickle in, trickle off. Pay attention to what the grain bed is reading and not the sparge water as it goes in. Sounds like you could raise the sparge temp without any concern. I don't empty and then sparge, is recirc a bit and then start to slowly run it off. The suggestion to empty then...

My father-in-law had a bumper crop of pears this year. Don't know the varieties, but I have a few full crates sorted. Most are still chilling and ripening but I pressed out three gallons worth last weekend. I went ahead and did a 145 degree pasteurization, added some pectic enzyme and pitch...

I love getting feedback on recipes as others brew them. Dark Night of the Soul's posting has gotten me a bunch of feedback.

I think this is a reply to another thread about food and drink in Denver.:rockin:

Share them. I think it is rude not to. After-all, who builds a recipe 100% from scratch anyway? You should add a poll to this thread.

Ask them about the recipe. They will probably point you in the right direction.

You will probably have less sediment in the bottle if you use a secondary. But strictly speaking, you probably can get by without a secondary (IM-EAC-O). The "cap" button is the one on the left marked "caps lock". :D

RDWHAHB (relax, don't worry, have a home brew) It will be fine. Actually, well done. One degree is pretty good.

This is a great tool for figuring out your water volume. I still use this. :p

Ditto. Once upon a time I worried about this, as you can tell from the OP, but I gave it up for Lent. I don't do starch tests, I don't do much in the way of rechecking mash temp. I guess I am just getting rather casual with all of this mash stuff, but after 30 years of brewing I suppose I am...

I have done this before and once did three in a day. We used to do double brew days at the brewery and they were grueling. Now I enjoy taking my time with each brew and look forward to each brewing opportunity. I don't need the beer as much as I need to brew. It is a recreation thing for me...

The percentages are basically 70% pale, 11.5% brown, 11.5% chocolate, 7% crystal I don't want to over-do the roast and push this into the robust range. I anticipate it will show roast with coffee and toast tones. The crystal should support these with a hind of dry fruit complimenting the...

Thanks for your reply. I actually meant to post this variation of the recipe, which does not have the Caramunich and includes more chocolate and pale chocolate malts. The brown I have used is the Simpsons. I don't know how it compares to any others. I have never tried this particular yeast...

I have been messing with a Brown Porter recipe and am getting close. Time to get some feedback, so here it is: Brown Trout Porter 12-A Brown Porter Size: 22.08 gal Efficiency: 75.0% Attenuation: 75.0% Calories: 169.01 kcal per 12.0 fl oz Original Gravity: 1.051 (1.040 - 1.052)...

Very cool! Sounds like a great brewer to me. Well done. :mug: