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Also, the raw hop oil amounts in a NEIPA are stupid high and can result in a bit of throat burn. Remember, alpha acids are acids. They can burn.

Sourdough pies tonight. 5 day fridge proof with a warm push earlier today. I missed photos of the pies but got some great cast iron garlic cheese bread on the side.

The pro audio and consumer electronics section has been a dumpster fire since inception. They tried to become a Harman and failed.

Jaybird, when can we expect the OEM spigots back in stock? I want a few accessories bit they are useless without them... Any way to order now w promo and receive when in stock? Thanks for the sale.

Niiiice Seems if you need more top heat maybe trim a bit off of the stone on one side, giving it a 4 inch or so flat edge. Also, a narrowed opening in the front would probably help. I'm guessing the height above the stone isn't helping either. Just my guessing...

Not sure if steeping the carapils is worth it. Steeping alone may add undesired sweetness. Contrary to the advertising of it there are actually some fermentable sugars in carapils. Scott janish that a 50% carapils beer that fermented all the way down to 1.014...

I had this happen when a cheap poppet was to stiff. The pin in the QD wouldn't depress it. If you recently changed poppets, that's probably the culprit. Your qd could be clogged with hops as well.

Straight, uncut starsan works as well IIRC. Wear gloves and keep it away from clothes/anything you like

Carbing to a desired volume is hard though. You'll need more sugar, but how much...?

That's a real good write up on dms on the wiki. Cheers.

I think I found the secret to perfect mouthfeel! It's been staring at me from my kitchen cabinets for years. [emoji39]

Been very happy with 10% wheat/white wheat, 3-5 dextrin and the rest 2 row myself. I would be more intrigued to try some Vienna and Munich and see how they translate. Oatmeal beer just won't work well. Not to mention your would need a few pounds of rice hulls to even have a chance at lautering.

Thanks for your contribution Dan. For my knowledge, what's your relationship with MtF? I agree with your statement fully. I'm all for short brew days, but hitting that 180+ temp isn't really going to take that much longer and would provide much insurance. I mean, the ball valves aren't hitting...

For those adding Candi syrup (edit) near the end of fermentation, how long did it take to get back to fg? I imagined pretty quick. I put 3# in 3 nights ago and gravity was 1.013 preaddition. I have 2 more # to go(10g batch). I didn't want to throw to much sugar in at once but don't want it to...

Not trying to be a d**k here but Vienna is a base malt with a srm of ~3.5. by historical standards, that's pale malt. 2 row is just under 2 srm... Also, listened to an episode of the session on TBN today with the brewer of cloudwater. Said they use biofine in their unitanks. He believes the...

In the new brewery he blends six tanks. Old one was four. Also, interesting note:doesn't use pumps after hops hit wort. Everything is pushed with air after that. Says the pump heads are detrimental to the hops compounds. That's dedication

The biggest concern is lacto from the grain. I.e. sour mash. Though they live happily at ~110°F, some strain live on at higher temps. Don't believe me? Forget about your spent mash for a couple of days(my tun still has a slight odor). I wouldn't wash/keep the yeast from that brew, just in...

I'm only familiar with these units by looking at them online and reading here. From what I have seen, both can use a few tweaks(insulation, preventing HSA, sparge efficiency). For me and myself, capacity matters. Robobrew wins there. Big beers need space. IMO, neither have enough but... I've...

I know Scott janish did a 100% carapils It's on his blog http://scottjanish.com/blog/ It's a good blog in general. I've heard mostly bad reviews of highly oated grist's. They come across as oily, in a bad way. Not a viscous thick way. Make sure you have other Malta with high conversion...

Yeah, you should definitely bring that up to temp a bit. Doesn't have to be much higher than mash temps but 155 for 10 minutes won't get everything. 190 for 2-3 should do as long as other sanitation practices are in order. I'd advise pulling from the boil after hot break next time. Hope it all...