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I’d personally switch the honey malt and Vienna amounts and then up the Vienna to 10-15% of the grain bill and keep the honey at that near 5%

I like that idea better than one of the breweries by me does. They have a competition for one style and then the winning brewer gets invited to “help” them brew it and then release it. Feels like a way to just steal a homebrewers recipe for a style they want to have on draft. Just feels...

There are still quite a few people who use la3 for English ales and ambers. I’m sure this is more for folks brewing these styles to be honest.

to be honest here, there are so many facets/variable that improve or add to mouthfeel, I wouldn’t personally ever worry about adding glycerol to a beer. Targeting a yeast that gives your the characteristic your aiming for; ie flavor profile, attenuation, and level of haze, would be my main...

For sure. Him and his little petite self lol. Unfortunately I watched a lot of it, my brewing buddy of my Dave, won their ipa competition

Annoying as f@ck lol I’ve always hated their descriptions. It’s almost like they had access to ChatGPT before everyone else just to write beer stories/descriptions

Looks great brother!!! You have some great head retention, foam formation. I love and appreciate the credit about the pour but I honestly can’t take any. I just do the “slow pour” method for all my beers lol.

gotcha. I’ll lookin into fat washing more to see what else I can find. All I’m seeing right now is adding actual oil to liquor for a while then getting it cold to solidify the fats/oil to remove them and then using it in mixed drinks for a subtle flavor. If you’re adding flaked coconut to liquor...

Yeah when I looked it up it said mixing actual oils like avacado oil coconut oil and others. @Brewer dad sounds more like you want to make a tincture. With coconut it’s hard because you’ll want to use a minimum of .5lb/gallon of beer so you’ll need a lot of spirit to cover the coconut and it...

I may be confused as I don’t know the term fat washing. But to me it sounds like you want to make a tincture of sorts by soaking coconut in a rum and then add the rum to a beer? Is that correct?

Great label. That’s frustrating though for sure. I had that happen to me in a KC comp. Entered 3 different beers, scoring a 41, 42, and 43… didn’t medal with any of those scores

Thank you for saying that. That’s all I can hope for honestly. I have 2 sons (6 and 4) and a baby girl (2 years old). I want my teach my boys that effort and willingness to learn, makes a big difference. Hopefully they will remember this and be great men one day who take care of their families...

Good to know. I have always been under the impression that when it’s packaged already (kegs until you knock it out/degass and bottles indefinitely), it will be in the beer until the glass.

What makes sulfur break down? I thought it could only off gas

This info could open up a can of worms in your issue. Assuming everything was good going into bottles, meaning no sulfur at the time, then a possible cause could be you had a very low cell count at packaging due to floccuation, and they were stressed during a slight regrown phase to carb the...

Oh I didn’t think that at all. All love brother!

I agree you shouldn’t have copper around to fix sulfur. But if you’re impatient and don’t let it degass (on lagers or strains notorious for it), it’s a way to correct your mistake. Hopefully it’s a lesson only needed to be learned once lol. I have a set of old copper spoons from my grandma and...

We’ll take my advice or don’t, but it is correct. I think you’re correct that it’s technically SO2. Yeast does not remotabolize sulfur, only getting the gas out of solution will. If you want to add more o2 and potentially oxidize the batch, that’s your call. Also, there is nothing in process...

A buddy of mine who is a pro told me that a few years back. The copper pipe will work, but you would have to clean it very well before using it as there may be solutions left on it from manufacturing. If you go to the kitchen section at any department store you should be able to find a food...

Sulfur is a fermentation byproduct from yeast, especially when stressed Some strains produce much more than other, take 34/70 for example. What the issue is, is the H2s is dissolved in the beer and you did not give your beer enough time to degass it in the fermenter. If it were in a keg, you...