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Agnus has been around since 2000, though not found much here in US. It's a bittering hop with high alpha acids (10.1% for the batch I got) unlike Saaz these days,with spicy/woody charateristics. It's supposedly comparable to Nugget and Magnum. The same issue of Craft Beer and Brewing...

Brewing a clone of a beer Sacred Profane, a Czech lager brewery in Maine did with a Czech Brewery recently. Recipe was in the summer issue of CB&B. They call it an IPA because it drinks like one, but it's technically a lager. 3 gallon batch, 68% BHE, 1.061 OG 53 IBU 75 min Boil 75.5%...

Don't think the $90 for 4 gallons was that much of a deal at $22.50 per gallon, I ordered some on sale online at Tractor Supply last month for $19 for a gallon and right now it's normal price is $21.50. But hey you have what may be a lifetime supply! ;)

SNS starters are great! It's amazing how the starter wort actually smells like beer vs stir plate starters that always smell weird to me. My only problem is where I only do 2.5 gallon batches these days, a 1 liter SNS starter for an ale is a lot to pour fully in 2.5 gallons of wort, let alone...

Anotther current one on tap, a Berliner Weiss is named "Riding the Metro of Life", which only 80's new wave fans would get, as it's a line from the band Berlin song The Metro.

While you will smack the pack at room temp, I would put in the fridge for like 30 minutes before piching. However, just so you are aware, lagers need on average 3 times more yeast due to the cold fermentation. 1 pack of Wyeast without making a starter, is no where close enough, unless maybe...

I sometimes see a descrepancy with my light colored lager PH also, but weirdly not all the time. I target 5.4 mash pH for my lagers and adjust closer to 5.2 at end of boil if needed, a holdover from when I dabbled with low oxygen brewing and I would say 75% of the time my mash pH is higher...

Have a cream ale going to a few comps with the name Jenny C's...a play on Genesee Cream Ale...and the funny thing is one of the comps it's in, in upstate NY, the judging is being held at Genesee brewery! :D So hope it medals so that they say the name out loud and it gets some laughs.

Are you outside of the US, thought I saw you mention you were a fellow Mass resident. Northern Brewer here in US carries all three, though I am not a big fan of buying from them. You definitely can make a Helles without 3 base malts...I used all three because I had some Eraclea left from...

Just to be clear, my recipe you linked is for a Helles Export, what the BJCP used to call a Dortumder or Dortmunder Export, BJCP category 5C not a Helles which is 4A. It's more bitterness forward vs a Helles which is malt forward, BJCP styles can be confusing what with a Helles, Helles...

In regards to bubbles, yes they will throw off a gravity reading slightly. What I do is splash the sample back and forth from one glass to another 10 times or so to get the CO2 out of solution. Then I wait a few minutes for the bubbles on top in the glass to disapate and then pour the sample...

Have not used the QuickCarb with a cider, but my understanding is you need to set your PSI based on the beer/cider temp and your desired volumes of CO2 and should always add 1-2 PSI more than the chart says. My assumption as you say you suspect, the increased temps threw off the carbonation...

Welcome back...same here...I brewed for awhile in the 90's using extract as my local liquor store had a small homebrew section that got me interested. Then I got away from it as I was too busy coaching youth sports and reffing soccer matches, then once my kids were grown, with plenty of free...

Nothing on deck to brew this coming weekend, but will be quick carbing my Berliner Weiss and finally kegging my Dunkel.

I mean pretty sure a lot of people have been saying this, and you're right. I mean the surge of breweries in last 20 years was crazy with every one thinking they could open a brewery.. Guy in my club who made decent sour beers literally opened a sour brewery and we all laughed about it. But...

Yeah it definitely has a little more lag time getting going and is a strong sufur producer, reminding me of some Czech strains that have the same lag time and sulfure. But it cleans up nicely in my opinion. I tend to bump my temps up after a week to around 55 for 3-4 days then up to low 60's...

I uusally turn the pick up tube in the Foundry slightly (in the opposite directiion of which way the whirlpool will be going) so it is not facing straight down before brewing and brew 2.75 gallon batches for my 2.5 gallon fermenters, so I can leave some wort behind. Then after the boil, I...

Welcome and Forza Italia!

Put 4 in this year.

One other money saver for yeast is putting a new beer on the yeast cake of a prior beer. Have done it multiple times with good success. They say not to put a light beer on the yeast cake of a dark beer, as you may pick up color, but I did once and it was fine. In fact, one of the beer...