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I'd keep the flaked barley. I'd be tempted to cut way back on the caramel malt and use a light roasted malt for color. The caramel malt will add a lot of body. I like Kiln coffee malt (150-180 L). Probably 4 oz (11 gal batch) would get the desired color with very little impact on the flavor...

Only you can be the judge. Leaving the beer on the yeast cake longer will not result in strong off flavors (assuming decent temperature control - not too warm). It will influence the flavor though. Some folks like these flavors, other prefer to move the beer off of the yeast cake as they...

Big starch chains are not very soluble in water, and clumps of starch chains even less so. You need make sure to stir the mash right before taking a sample or the strach chunks will have settled out, and it is the non-soluble starch that reacts with the iodine. Mashing is kinda like making a...

I think you'll be fine since you are milling it right away. I would not condition the malt and then store it. The act of milling will distribute the water throughout the grain and it is such a small amount I don't think any bug will be able to use it to grow. I am assuming you are only...

Cool beans! count me in.

Try putting your mason jars in a water bath in the autoclave. Most likely they are either heating or cooling too fast (even on slow exhaust). Put the jars in a bath such that the water goes nearly halfway up the jars. This will help to minimize fast temperature swings. You might want to...

Yes, had two alternates listed

Part of my reason for this poll is I find it a bit confusing with what folks say, and what it actually entails It seems to me that some folks who say primary only, still get their beer off of the yeast quickly, while others who say primary only, leave it on the yeast for a long time. So what...

Lots of continued discussion of the primary only vs debate, but I find it hard to really grasp what people are actually doing. So here is an attempt at a poll to get an idea. I'll start with a couple of assumptions. We can do another pool for higher gravity beers. Let's assume this is a...

I like to use Sterling for Czech pils, and Magnum or Perle for Ger. pils. I have a pretty strong dislike for Northern Brewer. To ME is has a woody/earthy flavor that I don't like - at least in Pilsners. I don't mind it in darker, richer beers

I got my email. Four entries. Tried to login with the provided info. several times with no luck. I finally put the three 0's in front of the password they provided in the email (as that is what my card has on it) and I got in. I don't know if it was the three 0's that got me in, or just luck...

I actually don't like the term "active" fermentation myself, but do use it as many folks believe that fermentation continues for long after it actually does, so I use the term to avoid some confusion (while not being technically correct). And I suppose there is some debate over whether clean up...

I wouldn't say that the pro's "rush" fermentation. They can dial in the yeast, O2 and nutrients so fermentation is optimized. The professional will leave the beer in the fermenter until it is done fermenting. They are not going move a beer to a bright tank before it is done fermenting. If it...

Ditto. Both methods work well, but only you can determine which is right for you. Also note that a person could screw up a beer using either method. I've done both ways many times, and I prefer the beers that I get off of the yeast promptly. Sometimes I'm short on free time and the beer...

I do not push the beer out with the CO2 except at the very beginning. I have the carboy elevated and the keg below that. I just use a tiny bit of pressure to get a siphon flowing, and then I use just enough CO2 to fill in the headspace as the beer siphons out (it is barley on).

Everyone's brew house is different. I have great success with protein rests. Lots of body and thick rocky head. Again I use lots of pilsner malt, and no pale malt. It may not be for everyone, but for some of us, it works very well. My brewhouse efficiency runs in the low 90's

Correct, before the mash. The initial pH is not so important(pre-treatment), the buffering capacity is the important feature. My now de-alkalinized water has low buffering capacity so the grains set the mash pH for me. I get the pH in the ballpark and I know the grains will put the pH right...

THIS is what it boils down to - taste preference. It is a fallacy to think that leaving your beer on the yeast for extra time does not affect the final taste. Yeast are not inert. The longer on the yeast the more it influences the flavor. Some folks like the flavors, others do not. THIS IS...

The use of a protein rest depends on the grain bill. Grain bills heavy in malted wheat, or unmalted wheat or barley are often good candidates for a protein rest (or you can skip it). These are protein rich ingredients and help to add body to a beer (and potentially haze). As far as base...

So is this organic crud, or mineral deposits? If organic, hot PBE or oxyclean should do the trick. If it is a whitish deposit, it is likely some minerals, and you need an acid to take care of this. I've use a bit of undiluted starsan for this, or lime-away or CLR. Even if it organic, you...