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I wouldn't boil it longer. You will still have some bittering from the EKG, just won't have as much aroma as the Saaz would have given you.

I'm thinking the same thing. Rather than do a rise, then punch down the dough and form and let rise again. Perhaps I'll just form the loaves, let them rise once and then bake them. :mug:

Remember that fermentation will raise the internal temperature of your fermenter as much as 10*F. I live about 90 miles north of you and ferment in a chamber with an A/C unit to keep temperatures in the 64-68*F range for all of my ales, ciders and meads. The better you can control your...

I have gone as long as 10 hours after the initial rise. Initial rise after adding flour, salt and sugar to the starter is normal. It seems that after splitting my dough into loaves, there is little to no additional rise. I have tried both stiff and wet doughs and have the same issue with both...

I've not done a hop tea for my FF. I've found they don't produce much flavor and can give a vegetal taste to beer in general. If you are concerned with the air in the collection ball getting into your finished beer, you can (if you have the sample port) fill your collection ball with beer...

Thank you for another great giveaway! I love mine and could always use another one!

I let mine reach 500*F then have backed it down to 450*F and 400*F. I have not tried putting water in and do have a large stone. I think if I could get it to rise, that would solve my problems, but it does not rise very much at all. I am not adding additional yeast to it, just using the yeast in...

I said exactly this a few days ago on Facebook and was told that I sounded paranoid. Drive prices down, forcing the other home brew shops to drop their prices as low as the can (not being able to drop them as low because of they don't have the buying power), thus driving sales to NB/MW...

I can't get mine to rise like that. Any tips or tricks? Mine ends up too dense and raw in the middle. If I try a lower temperature and longer baking time, it is as hard as a stone and not palatable. :(

That is annual sales, not annual profits. That number just makes it look like a massive moneymaker. An average for a hobby supply company is most likely less than 4% of the annual sales. Once you factor in their costs for the supplies, facility rent/mortgage, taxes, labor and losses, that $50M...

^^^This^^^ I will add to it though. Not only the same equipment, but the same settings, the same water profile, the same malts, etc. We can all use the same malts, water and equipment, but we will *never* achieve the same results. That is unless we are using the same facilities.

I wasn't saying that only high ABV beers are needed, just that I've only used it on them. Mainly because it is a beast on the fermentable sugars and attenuates extremely well. I've used San Diego Super Yeast in the same way, for the same reasons. Use them because I know that they will handle...

That absolutely bites, Bobby! You are one of the more respectable dealers on here and I have always been happy to deal with you on my needs. I hope that you are able to track down the scumbuckets for those Chuggers!:cross:

I have used WLP007 for a lot of my higher ABV beers. I always ferment in the 64-66*F range for 3 to 4 days and then allow it to rise to about 72*F. This allows it to finish any residual sugars and clean up any off flavors that may have occurred by the lower temperature. It will give a clean...

Businesses? Yes. Manufacturers? No reason. Sounds like sour grapes to me. This is exactly why *most* manufacturers do not do direct sales. Blichmann doesn't and the margins they give the dealers is enough to cover a small profit selling at the MSRT. If you bought a car from a manufacturer and...

If there is no sourness to it that means no Lacto or Pedio, although any Pedio may still be ramping itself up.

Just brewed my second DIPA this week, Doing an IPA on Saturday and a PA on Sunday. Then 2 Blonde Ales next week.

It is a pellicle. It may be caused by acetobacter, but highly unlikely that you will see the bacteria itself. :mug:

I only use a cup of water when I bottle condition any of mine.

Mid 60*F to ferment. Campden tablets if you are planning on bottling will work, but I just stove top pasteurize after bottling. If I'm going to carbonate it, I'll keg it and bottle off the keg, then keep it chilled.