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Awesome! Seems like the low alpha rest got you down some points. I'm excited to see how yours comes out. I also brewed a hoppy American wheat a couple weekends ago with a mash schedule very similar to yours on the scotch, it's been in bottles for a week now. So it won't be long till I see how it...

AJ, Thanks again for the response! This one I did fully understand and again appreciate the fact that you take so much time into explaining everything fully in your posts. I do feel more comfortable about the whole bicarbonate issue. I do also apologize also if I use some amateur language or...

Cool thanks for your response. As far as the munich and brown sugar, I wanted to make the backbone of this beer a true to style saison. I made one about a year ago and all it was, was Pilsner, a low amount of special roast, and two styrian goldings hop additions, and I let the yeast shine. It...

So, I was really wanting to brew something different. Different than the usual Pales, Ipas, porters, stouts, etc. I have always wanted to do a Black IPA, so I said, why not spice it up with the Saison portion stuck in there. So here it is. Let me know what you think of this. Black India...

AJ, Thanks for the very in depth reply, and Ive grown to know that your replies are nothing short of extremely in depth and I respect that. However, I read your post multiple times and its a little bit over my head. With that said, I asked sort of a generalized question so it seems you...

So I'm sitting here wondering about one last thing in this whole water chemistry dealio. I understand (or atleast I think I do) why you would add or omit calcium sulfate, calcium chloride and acids. But my question is with the bicarbonates. I've read countless times that mash pH is the portion...

Definitely true, but the reason I asked is because I have had really good results mashing a regular pils at normal mashing temps with a single infusion. I was just wondering if anyone had any experience with the BoPils because I have heard that it Does and also Doesn't need a true step mash...

From the very beginning of me brewing AG in the form of BIAB, I have chilled and siphoned everything into the fermenter. All that hot and cold bread (and i get a huge cold break due to a counterflow chiller) settles out. Then the yeast start and it looks like a flippin snow globe on speed...

Like just about everyone on this thread has said, it is really an unnecessary piece of equipment to have a false bottom. I use binder clips, and if I absolutely need to turn the burner on, I just lift it up a bit, clip it on, and stir as I heat. These -25 degree wind chill temps here in...

Just last weekend, I brewed a Hoppy wheat beer. In the realm of 3floyds Gumballhead or Boulevard 80 Acre. I mashed low at 145 for 60 minutes. Temp actually got down to 142. Then, after that, I raised the temp to 156 on the dot for 30 minutes. Then went to boil. I have read about these "hybrid"...

Well I do full volume BIAB so I don't do any sparging. Thanks for the fast response. I was leaning towards the fact that the ph during the majority of the time of the mash would be the way to go and to maybe just take in to account a very slight drop from the late grain. An like you said yooper...

I've done quite a bit of searching and can't find out much about this. I'm asking in general, for water adjustments, would you think it would be better to adjust like those grains didn't exist? Or would it be better to account for them even though they would be mixed in at the end of the mash...

So I have a RIS that's been in secondary for a good 6 months and I need to pitch yeast for bottling.. Anyone have any experience with this yeast at bottling?? I was mainly wondering if it was highly flocculant or not?

I just saw your reply to union, and (as I'm sure you know this) you don't pitch the yeast right out of the fridge. You have to let it warm up naturally to room temp first. Also, putting them back in suspension rouses the yeast from their dormancy, especially in room temp liquid.

Yes the reason people chill a starter is to let all the yeast fall out of suspension, decant the beer on top, swirl around to get all the yeast cake back in suspension and then pitch that. Also, 24 hours of chilling won't cut it. You have to put it in the fridge 2-3 days before pitching so you...

Two brothers Sidekick extra pale ale. Super enjoyable on this miserably hot day in north eastern Illinois. Very light on the malt side. Not super sweet, and very citrusy, piney, and the hops don't linger for a very long time.

This exactly! Don't quote me on this, but I think I remember seeing that DMS forms in the 160-180 range. That is why whenever I do a hopstand I use my CFC to chill my wort to 140 as quickly as possible, then do the hopstand. Longest ive done it is 30 minutes. But I think it's worth trying longer...

This is the critical part of doing a hopstand. You have to COVER it, otherwise the volatile essential oils will be lost in the steam.

I disagree with just about everything that thejasonT has to say here. First off, I squeeze the hell out of my bag after I pull it from the kettle. In fact, I made a little tool that is basically two small pieces of stainless pipe welded together to make a "T" and then at the bottom I welded a...

I have a ball valve on my keggle. I like it because I use a counterflow chiller to chill my wort. When the time comes to chill, I hook up my hose to the valve, and open the valve and let her chill. I love it! If you want to put a dip tube in there or something, just use a false bottom to avoid...