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Agreed - looks like serranos to me. What did the plant look like? Serranos look a little different as their leaves tend to be a bit narrower and darker green than other peppers

I think it depends on what you like, and how fast you will drink it up. Hopbursting adds a lot of aroma and flavor to a beer, but the downside to this method that that those glorious aromas and flavors tend to fade quickly - so drink fast! Now if your IPA is going to be around for a...

All-grain? It is not common, but one cause of gushers is from infected grain - prior to malting. Apparently there is a compound(s?) produced by certain microbes that cause gushing issues. These are produced BEFORE malting and persist all the way into the final product. The malting process...

:off: What happened to the teams (non-big 10) that were in the old CCHA? Did just the Big 10 folks leave and were replaced by others. All I hear about out here is the BIG 10 hockey

If you like everything else in your process, then I'd do a mash out. My batch sparging takes about 30 min total (drain, sparge, sparge - pump assisted). Yours seems quite long. Typically favoring alpha amylase results in more dextrins (and a higher FG) as it's attack on starch is more random...

Confucius was a wise man.......

28 days should be plenty long enough. For the diacetyl rest though you want to do this just before fermentation is complete, more like at 10-14 days and then start to lager after that, as once the diacetyl rest is done, fermentation should be complete. When you check you FG at day 14, let the...

That is always a question with a "stuck" fermentation - is there no food left, in which case the enzymes can help, or have the yeast crapped out, in which case it won't be useful

Danny is correct, if it is buttery, then it is diacetyl. The schedule he outlined is pretty typical. I'm usually 6-8 weeks grain to glass I find it takes a lot more the 500 ml to get a yeast free lager when first tapping a keg. More like 4-5 pints - the faster your pour rate, the longer...

I don't think these products are really designed to unstick a stuck fermentation. These enzymes break down more complex sugars into simple ones for the yeast to use. However if your yeast has crapped out, having more simple sugar around (more than was already in the stuck ferment) is not going...

I ferment at 50 F, and with a proper pitch, most of my lagers are ready to go into kegs for lagering in 2 weeks, 3 weeks tops. Most of my lagers are around 1.050 SG

It tastes flat because it foamed like crazy and all of the CO2 left. Switch to 3/16ths. 1/4 is normally used commercially for long beer line runs. Also, people have found sharp defects in taps, and in disconnects, that result in turbulence which results in foaming. Finally there is pouring...

Sorry for the delay - computer problems. I use 3/4 oz of dried juniper berries in the vodka tincture.

I've used beano to make a light beer and it worked great. Beano will allow you to make a higher ABV beer with a lower starting gravity that a beer without beano. I have heard of people using it to kick start a stuck fermentation, but I'm dubious of that claim. The enzymes in beano break...

My fridge is next to my bar and my tap lines run to a tower mounted on the bar. I made a loop of 2" flexible tubing coming out of the side of my fridge that my beer lines run in. This is then encased in 2" of styrofoam. I have a small computer fan in the fridge to blow cold air through the...

Just did a little reading up on the Maillard reaction. Some of this could be happening in the mash. More though during the boil. This would be affected by the conversion rate as the Maillard reaction involves amino acids and sugars. I think there would be a lot more of this during the boil...

I understand what you are saying. That is something I always wonder about. With mashing the laser-like focus of most folks is conversion, conversion, conversion. However that largely dictates final ABV (and body), but what about flavor. The mash is also about extracting flavor compounds from...

I've switched to 800 for my Ger. Pils. My Ger. Pils made it to the top 10 in the finals of the NHC this year. I recently brewed up two identical batches of Oktoberfest and used 800 for one and 833 for the other. They are not quite ready yet, but the samples I tasted at kegging time were quite...

12 lbs X 2 recipes done. Went with a "bockwurst" (no veal) and a hunters sausage - the later from "Bruce Aidells Complete Sausage Book" Scaled up for 12 lbs, except only 1 lb of bacon used 2 pounds pork butt 1 pound lean smoked bacon 1/2 cup water 1 tablespoon whole yellow mustard...

None for the roasted malt - they don't need mashing. I think of using dark malts as going back to extract plus steeping grains (minus the bag). I don't think there is much in the dark malts that can be acted on by an enzymes. Roasted starch is not something the amylases can act on. Lots of...