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Ive seen several do both, or one or the other. Ive seen only FWH and flamouts. Seems to be several ways to go about it.....just like everything else in brewing.

Looking at doing a simple SMaSH Pale Ale with a Marris Otter base. Once the mash is completed, Ill separate the wort into two different batches. Once will use Citra Hops and the other will use Amarillo. I'm looking for some feedback on the recipes to make sure Im in the ballpark. Batch...

Yea, we have to run CLR through the coffee machines regularly, use special cleaners in dishwasher, and cleaners in washing machine. It's time for a new hot water heater too. I'm interested on how the bottom looks. Btw, how would that tap water work with an oatmeal stout, say at 50/50?

If one is looking for extracts, then Neilson-Massey makes some great ones. Never used them in a homebrew but they are quality. They have a chocolate, vanilla, almond, orange, and I think a few others.

A local brewery (Trim Tab) has done a Cinnamon Toast Crunch Olde Ale. The first time I had it, it was outstanding. The second time...meh. I know the first time I had the last of the keg, so maybe all the goodness was at the bottom. They've also done a Cocoa Puffs Old Ale. It was OK. Both...

Yup. High alkalinity. Here is my water analysis from Dec 2013 (post filter water). Its probably time to get another test to see if anything has changed. I'm currently just using straight Distilled water with additions, but thinking about a Coffee Oatmeal Stout with either 50/50...

Probably the biggest misconception in brewing. I wish I could kick the person in the nuts who started that. Knowing basics about water would have saved me so much time/effort/money in the beginning.

How would late additions of roast malt change things up? A couple examples below: 1. I did an oatmeal stout where I held back the roast malt and cold steeped it. I then added the steeped wort @ 50 minutes into the boil. The 2-row, C120, Oatmeal, and Munich were mashed as normal. I aimed...

If I have my mash pH correct (say 5.2-5.5) @ 10 minutes into the process, is there ever a reason to worry about kettle pH? Is there some ingredient addition, or some other process, that would drive the kettle pH into an unwanted zone while having a good mash pH? FTR, I'm not having these...

Say you have a mash where the pH is high (5.9/6.0 or above like the title says). How long does it take for the tannins to form, or extract? Are they fixable past a certain time? The reason I am asking is I have seen some posts where people are doing short mashes, and some are even saying...

AJ, Slightly off this topic, but what is your opinion on water chemistry and BIAB? I use Brun water and know that you just adjust the sparge volume to 0 gallons to do a BIAB profile. This is what I've done. Say you had two beers: One is BIAB with all distilled water and all...

An update...... I was finally was able to brew with this stuff. I have a 1 year old now, so brewing is more rare than it used to be. I use a 6 gallon stainless steel pot for 2-3.25 gallon batches. I did a 2.25 gallon batch yesterday and lost 0.5 degrees over the course of the mash. I went...

http://www.beeradvocate.com/mag/10348/coffee-beer-chaser-roasters-gain-ideas-inspiration-from-brewers/ Heres a new article on coffee and beer.

I love coffee in my stouts and porters. I came across 6 Point CREAM, which is a coffee blonde. It was interesting, but not something I would buy again. Cold brewed is the way to go. There are two Alabama breweries which have a coffee stout. Good People has their Coffee Oatmeal Stout and...

Ive only used the nutrient once, but it didn't over attenuate. I think I hit my target on a Rye IPA. I started using it after reading up on acetaldehyde. I was getting some green apple notes in my dark beers. I BIAB with Distilled/RO water and add my own minerals. In doing this, I assumed I...

That seems to be the going rate online for 1" from what I can tell. This stuff comes in large rolls. These companies are making more by cutting it into individual sheets and selling singles. It looks like the cheapest route is going to be finding a local supplier, or HVAC company, who...

That's crazy. What size u need? I'll try to look some more online. Most came in 4x3 though.

Ha, that's a good ways away. Id try some local HVAC places to see if they have any foam sheets/rolls

http://www.aeroflexusa.net/purchase/ I called up the corporate office and asked if they could ship it to me bc there wasn't one nearby. They got me in touch with a local guy who wasn't listed.

Looks good, but not sure if the staggering is necessary. The gap shouldn't let too much heat out since we are only looking at an hour. Now, if this was some piping that was insulated permanently, then id see the advantage of closing the gaps. Just try one sheet to see how it works, and it...