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I've messed with adding CaCl2 to a porter that wasn't quite as smooth as I would like. I actually had some friends over and we did this as blind triangle tests. Some could tell the difference, others could not. For me 40 ppm of extra CaCl2 made a difference in the taste of the the beer (made...

I'd start by reducing the alkalinity and brew with that, then decide if you want more sulfate or chloride. I'm one of the few that uses pickling lime to reduce the alkalinity. After adding the lime it turns cloudy with CaCaO3 precipitate. It takes at least 4 hrs to settle, or I typically...

I use a pot as a mash tun that is slightly larger than my induction hot plate. It's been working just fine for over 5 years now (I boil with propane). When I do a ten gallon batch, I have a custom wood frame that I put around the induction unit to take some of the weight off of the hot plate...

I'd up the bittering hops a little. This Fall I brewed the exact same O'fest recipe twice and used 833 (my normal O'fest yeast) for one and 800 for the other to see what the yeast does to these beers. The difference was impressive. The 833 batch was nice and round and malty, while the 800 was...

I would wait to brew a lager for a Labor day party - if you can maintain fermentation temps in early Summer. If not, brew it now. While a good lager will keep for a while, like IPAs, they are best fresh. I target optimal drinking of a standard larger at 10 - 14 weeks - that is when it is the...

Reduce your keg pressure when using the beer gun!!!!!!! The spring that pulls the plug back to stop beer flow can only resist so much pressure. Made that mistake once. This is what I do and use. Condition in a keg, and then bottle from that with a beer gun (usually just for comps, or the...

Well apparently your searching skills need some work if it took that much digging ;)

Limburger is not was strong as people think. Sure it is strong, but I've smelt and eaten cheeses that are much stronger. It is pretty decent stuff. OP, now you need to have a sardine (mustard sauce) and onion sandwich, and wash it down with a German smoked beer. In my top 5 of beer and...

I wouldn't say the flavors from 566 (Saison II) fermented cold are funky, but they certainly are quite spicy and have the classic Belgian notes. I haven't tried any other saison strains this cold.

Very nice looking!

I don't use pale malt any more, just pilsner malt. I like Canada Malting Premium Pilsner, and Franco Belges Pilsner (and Coffee Kiln malt!). I use the CMC for anything American, ale and lagers alike, and also for rich lagers (O'fest and richer) as this malt seems a little fuller/richer, hence...

Yes, a 90 min. boil is recommended to drive off the extra DMS precursors found in pilsner malt. I've stopped using any pale malt in favor of pilsner malt. I used to keep both on hand (I brew a lot of lagers) but decided to pick one, and use it for ALL my beers. I have no complaints with the...

I like White labs Saison II. It's a beast and doesn't mind the cold. I've got two beers going right now with this yeast. Both pitched from the same yeast cake. Both were chugging away within 24 hrs - at 58 F. I'm brewing tomorrow and will use more of the same yeast cake. Plenty of...

Absolutely! Find yourself a carbonation chart, like the one here. Figure out how many volumes of CO2 you want, note the temp of the beer and set your regulator for the proper psi. It does take longer to carbonate when warm. When the fridge arrives, put the keg in without CO2 and let it cool...

Make the pretzels in advance and bake them until just before they start to brown. Pull out and let cool - freeze if more than a day in advance. Finish the baking as the guests arrive. There are so much better fresh out of the oven. Otherwise you will be busy making pretzels while everyone...

Correct. Technically it is called a ferulic acid rest - at least when done on wheat heavy beers. This is also the range of a beta-glucan rest, which is good for ingredients that are "gummy" (wheat, rye, unmalted grains) and helps to prevent a stuck sparge

My typical step mash (heavy pils malt grain bills) is 122, 146, 160, 170F. I vary the times at times depending on the beer style.

I bet it is scorched hot break, or just sugars, not hop dust. I rarely use pellets but I occasionally will get a little scorching under my hop filter (hop taco type) and have never noticed a difference in the final product.

At this point, I'd stick with the step mash, as you are comfortable with that. In the future when you have everything nailed down with your process, then try the decoction and see what you think.

Why not just leave it closed and just swirl the fermenter a little bit? That's what I do. This way you guarantee that no new O2 gets in.