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Amazing. Whether or not the corn got converted, there's certainly plenty of sugar and other nonsense. Served in the nonic pint for style, I see.

In my opinion you will absolutely be fine in a bucket with indirect light. If you want to be even more careful, get some dark cloth over the bucket. Old, too big t-shirts or other things like that work well.

Hazebro trigger warning. Yes, I did brew a historical IPA at a historically accurate gravity. It is 120ish calculated IBUs, and will be aged on Brett C in a SECONDARY for 4 months. It will be bone dry and crystal clear! (Disclaimer: I do actually like good hazies. Just playin with everyone...

Oh you can infer that I'm lazy. Pretty accurate most of the time.

May listen while I'm brewing today, thanks! I'm going grow my own hops as well. I may try capturing wild yeast sometime but for now I save my own and feel that's good enough.

Or don't replace, and use it in addition to. I used to BIAB and inherited a cooler mash tun with a SS braid as a filter and kept using a bag. I've never had a stuck sparge or runoff in my life. Welcome to HBT!

Yeah I looked into them. I could do spring but I'm starting from scratch. Have to pull out a couple of small pointless bushes and a bit of my lawn. Been composting since November but feel like I should probably start with a cover crop or something and till under, than plant a winter barley in...

They are fantastic. And have great deals on 2.5-3 gallon kegs, which suit me perfectly.

That's pretty cool. I wonder if it's worth an email to the project head to see if I could get a handful of seed from someone :mischievous:

I agree that 165 is a bit high, but the rest looks good to me. I know a lot of people don't step mash but I'm a big fan. I even have to go the slightly more difficult route of boiling water additions and it's worth it to me.

PBR. Or maybe one of the Mexican Vienna lagers. I'm partial to Victoria.

Slightly old thread, I know. I've read through and have seen some suggestions, but anyone else have suggestions for mid-Atlantic malting barley? Thinking about planting some winter barley in the fall here in NJ.

Turn the bottles upside down and back over again every day, make sure they're warm. Wait another week at least. Chill 2 days before drinking the next. Although within the alcohol tolerance of the yeast, it's a bit of a heavy lift and I wouldn't be surprised if it's having some difficulty. I...

Yeah, I get that. Is there anything like a BJCP "sanctioned" event? Then they could have a little more control I suppose. 7 point max difference over a 50 point spread is quite high....

I'm not really sure of the science, but it does seem to be more of an issue with all grain beer. You might be fine too, it really depends. I started brewing in a place with great water and very little chlorine. Then I moved to a place with terrible water and tons of chlorine. I was wondering why...

Almost all municipal water supplies are treated with chlorine or chloramine, pleasant to drink or not. This can turn into a "bandaid" flavor in the final product. Hopefully your water is good enough that levels are very low and it won't be detectable.

The only thing I might worry about is not doing anything to your water. Did you use tap water? If so, chlorine/chloramine in finished beer is not pleasant.

True true. In reading a lot of Ron Pattinson's work, breweries used small percentages of malt extract for various reasons. Mine? I BIAB and sometimes I want to make a bigger beer than is comfortable for my mashing pot. Or sometimes I want the end beer to be a little less fermentable. Or I'm...

Yeah, that just...shouldn't be allowed. Very easy for a comp organizer or head judge to lay that ground rule, or even the BJCP itself. It might sound a little over-reaching, but if you're using all BJCP certified judges then I think it would be understandable.

Basically, the co2 will just occupy the headspace at a warm temp. Some will be absorbed at room temperature I believe, but very little. In my experience, 4-5 hours is not enough for it to go into solution.