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I wouldn't think it would make a huge difference in taste. Now if you were using 120 instead of 40, you'd notice. I don't think a 10L difference in crystal would be that apparent unless you have one sophisticated beer palate. Then again, I've never tried 2 batches with that change side-by-side...

Yep, after, but make sure the wort and the water are well mixed before you sample. And there is a temperature correction if you're taking the sample while the wort is still warm.

I did 10 days in the primary and 10 in the secondary. Then about a week in the keg. Turned out pretty well from a fermentation perspective. My only complaint with my recipe is the relatively weak hop flavor and aroma. The bitterness is okay, but I should have tossed a little more hop in at...

I'm drinking a California Common right now that I fermented at 58-61*F. It turned out well (with the exception of being a little light on hop aroma and flavor). The fermentation went well and I got pretty good results with the WL #2112. I did make a starter which I pitched a few days ahead of...

Just curious, but what was your final gravity? Also, how stable is your fermenting temperature?

Did you take a temperature when you checked your starting gravity? If your wort was still warm, maybe you forgot to adjust for temp. Probably more likely a stirring issue, but if your wort was still above 100 F, that could seriously affect the OG reading (for my hydrometer a temp of 105 would...

I have to agree with the other posts, a chocolate porter and orange sounds great to me. In fact, I may try it myself in the next batch of porter I brew.

Zesting an orange (or lemon, grapefruit, etc.) is when you grate the surface peel off and leave the deep portion (pithy white stuff called the epicarp/exocarp) on the orange. It gives you that intense fruit flavor without the bitterness that the deep white part of the peel imparts. You can buy a...

You all are probably right in that there won't be a great difference in the flavor of the beer, but I'm willing to bet that little differences are what separate pretty good beer from darn fine beer. I think that it is easy to disregard small changes in gravity just because they occur three...

I used an ounce of dried peel (3/4 oz at 15 min and 1/4 at 3 min). If I had it to do over again I'd double that. Next batch I'm going to try real orange peel. Probably zest 2 or 3 oranges and see what it looks like. I think it would depend some on how fresh the oranges are and how large they...

Yeah I know, I guess my devil is in the details. The multiple changing variables occured to me last night. Not only will the yeast be a second generation and likely a bigger pitch, my fridge won't support another keg to go on draft right away unless I kick out a porter. The second batch...

I don't need a calculation, I've got BeerTools and the calcs are already done. I'm not worried about the IBU's they're where I wanted them. I'm more worried about an unbalanced beer as far as IBU to malt. If anything I'd like to decrease my IBU's not increase them with a hop tea. I'm sure it...

Sorry, I did mean .003. I know this seems like splitting hairs numericaly, but when you look at the style guides for a Ca common the gravity range runs from 1.048-1.054. My .003 miss is half the entire style range. Also, my IBU/SG ratio shifts from 0.765 to 0.814. I'm not as worried about the...

I brewed a California common the other day and I missed my starting gravity by about .03. I know that many people don't worry a lot about that, but I had really formulated the recipe to hit a certain IBU/OG ratio. Plus, if I would have missed it any more than that, I'd have left the style limits...

Just finished a belgian wit. Tried a bottle today (1 week in primary, 2 weeks in secondary and about 3 weeks in the bottle). While I think I'll let it sit another couple of weeks/months before drinking it, it is pretty tasty. That being said, I strained the orange peel out with the hops...

I've got a similar opportunity. My basement is about 59-60. I'm making a starter for a California Common right now (Wyeast 2112). Supposedly that yeast loves a temp somewhere between standard ales and lagers (i.e. ~60). After the common, if my basement temp remains stable, I'm going to reuse the...

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Quite on this one, eh? Well, I'll boldly go where no one has had any desire to go before. I'll post and let everyone know how it goes. The kiln coffee malt smells great.

Anyone have much experience with this malt outside of porters and stouts? I was thinking of using an ounce or two in a common for a little color. In small amounts will it give a toasted/coffee flavor without being overpowering? BTW the rest of the beer will be as follows ... 4.3# light LME...

That's a great amp. I really wanted one, but its way too much for living room playing (which is about all I do anymore). I settled for the Fender Blues Junior. Great little tube amp for my small venue life. But looking at that Twin makes me think again. Maybe my neighbors could use a little warm...