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Funny. I asked the guy at Rebel Brewer what their crush was and he told me it was .03. I wanted to call him a liar but decided to keep it to myself. I figure it must be over .04. I just had a 59% efficiency and my technique, I think, is pretty good. I have hit 83% in the past...

Solid advice. I'm a chef, though. My vocab's pretty colorful. Im trying to find tranquility anywhere i can now.

thanks for the speedy reply everyone. I thought as much was the case, but it just seemed kinda chincy (is that how you spell that) to me. I may have been over estimating the amount of torque necessary to grind the grains at .035". I just kept picturing the chuck slipping because it didn't have...

Potentially stupid question here: just got my BC and the SS piece one would connect a drill to has only a small divot in it. Its not polygonal in any way and how to hook a drill up to it is beyond me. The website says something about a 'drillmotor' and I (perhaps stupidly) just assumed you could...

Astonishing how little discussion there is regarding the differences in the three common strains of brett. A guy started a thread a little while ago and it ended up going off in a different direction, so here it is again, especially regarding Brett B and Brett L. Some say one is horsey-er and...

Also, when you plug the numbers in for these ingredients, the gravity does not come up that high? What gives? Phenomenal mash efficiency?

will the ale yeast not add flavors that i never desired in the finished product?. being that the idea was to finish with the flavor of brett, this is a concern for me. if i add more brett will it not even help speed the process? i understand that it works slowly, as i have witnessed myself, but...

really, ale yeast? not more brett? its 11.67% alcohol in there, too. not a real friendly enviroment for most ale yeasts...

Admittedly, no. Therein lies my stupidity because on bottling day and several days leading up to that I was even thinking, 'you know, I should add some brett at bottling like Orval does.' Lo and behold, here I am.

Bottled a brown ale that experienced a 6 month long secondary with brett in an oak barrel. been in the bottle for about 1 month+ and the cap makes a very small hiss when pried off but doesn't seem to be gaining any speed. is popping off the caps and adding a brett starter to each bottle...

I like this recipe and have altered it slightly, but I too come out above the given SRM for this beer style. I'm wondering what everyone's thought is on this... Is the true Rochefort 10 above 22 SRM? I've always thought it to be a beer that broke boundaries... just curious.

just re-read the recipe. you don't need the orange extract. pretend its not there and proceed as I previously mentioned. fresh orange peel can make beer taste soapy and should usually be avoided. any time you see 'bitter orange peel' in a recipe it is referring to dried curacao orange peel...

Get curacao orange peel from your homebrew supplier, grind .5 oz and add it in the last 10 mins of the boil. Taste when racking to secondary, if it seems to have been scrubbed out, add another .25 oz and maybe some more coriander. Careful with coriander, though. It can ruin a beer (Blue Moon).

What did you mean by taking root cuttings in the spring? Also, if I decided to grow them in the ground, would they be removable next year or would that be an enormous pain? When we move out of this place, I have to solarize my garden area with plastic and plant grass again, anyway. I don't think...

Thanks for the tips... I actually plan on living somewhere permanent within 3 years so i can put them in the ground. I have a large garden now, but I am fearful of the hops spreading too far and taking over (is this a real concern or should I just put them in the ground). The other thing is, say...

So here's one... I'm planning on putting two sterling rhizomes in one of those big plastic 'keg' tubs with the rope handles. I'm an organic gardener of some repute, so i have good knowledge of fertilization and soil structure. But the question is, when the plant goes into its second and third...

Thats kinda what I figured... what I still don't get though, is do you just dump in the sugar solution and rely on osmosis to distribute it, or do you agitate the fermenting wort and risk disturbing the trub as its forming on the bottom of the bucket? :confused:

Why is the sugar added towards the end of primary? Why not add it in the boil? Is it just to avoid caramelization or is to not confuse the yeast?

try mashing at 150-152 to boost the fermentables. body may suffer but maybe try a thicker mash. wlp 400 should finish most of the way, it seems like 155 is a bit high of a mash temp for this style

user name: coldrice someone said I sent this to them instead of the Admin... hey Admin are you out there? Are you listening.... God, is that you?