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Please add 1 - Avangard Premium Pale Ale 55lb. Thank you.

Would need to know your grain bill to provide an accurate answer. Also, LHBS can often times mess things up. Did you measure the grains and crush yourself, or did you assume your LHBS measured correctly?

Can you put me down for 5# of the PBW? Thanks.

I'll be drinking beer in Cologne and Dusseldorf! Prost!

The 8th works for me. Payment will be on its way shortly. Thanks as always.

Homebrewing is a journey not a destination. Personally, I enjoy the design and engineering side of the hobby almost as much as I love a well crafted homebrew. That being said, the biggest improvement to my former HERMS system was the addition of a RIMS tube. I was never happy with the...

Fermenting in the 62-66 range should provide a clean fermentation. As porterpounder mentioned, ph is an important factor to control during the mash/sparge. I would also venture to guess that your been may be a little green if you are tasting hot alcohols after fermentation. Anything I brew over...

I've used magnum in my IPA's and like the clean bitterness provided. That said, it depends on your taste. I prefer to load up on late addition/hopstand/dry hop for big flavor and aroma. I know Sierra Nevada uses Magnum for bittering their torpedo. That said, it all depends on your taste...

I've run both rims and herms. Started with a herms and was frustrated with the time it took to change temperatures (in a step mash and with mash out). I have been very pleased with the performance of the rims and have never had any scorching issues. The rims is running on 110v ULWD element. My...

Correct. Use 200-300ml (roughly) of vodka, add the spice, cover and leave in a dark place for a week or two. No need with the vanilla extract as it is by definition a tincture already - add when you add the spice tincture.

Suggest you read: Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) Water: A Comprehensive Guide for Brewers (Brewing Elements) Also, lots has been covered here in the forum: www.google.com type the following into the search bar: site:homebrewtalk.com insert question here

I have found that the spice taste is better controlled through the addition of a spice tincture. I typically use a neutral spirit (vodka) and add the spice. Leave for a week or two during fermentation. Then filter liquid through coffee filter and add to keg / bottling bucket. This method will...

I'll take the other 25#. Light munich works. Thanks.

Recipie is just as important. Can you provide us your grain bill? Common mistake is using way to much crystal malt. The unfermentables will keep your final gravity high and finish sweet. You might try brewing a SMASH brew (single malt single hop) and mash around 148-150 and see what happens.

I hope this isn't too late. Please add the following to the order, thanks! 1 x Rahr Standard 2-Row 50 lb 1 x Crisp Finest Maris Otter Ale 25 kg (55 lb)

It's not the size that counts...

Still interested if you have extras. Thanks.

Not quick enough. I'd be interested as well. Thanks.

Yooper, I wouldn't call it tart or vegital. I'm thinking more yeasty than anything. Of course the beer is now in 3 kegs kegs in the fridge and I only have my memory to go on. It just had the dront end mouthfeel of an American wheat beer which was shocking to me. I pulled the bells yeast from the...

Ok, brewed a standard cream ale 2.5 weeks ago using Bells yeast. Grain bill pilsner malt, maize, and rice. Very vigorous fermentation day 2-5 at 67 degrees. FG 1.009. Filtered 15 gallons tonight through a 1 micron filter into kegs. I will note that we forgot to dump trub/yeast from the conical...