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I always budget 2 gallons of wort for big hoppy beers, i.e. 7 gallon recipe for 5 gallon yield. Its not much more grain, and if you have the kettle space, it is the easiest way to go. Sounds like you really dont want to lose any wort, so Squeezing works too. I use a big hop bag that I pull out...

Did you taste it?

Nice job with your meta-analysis of Nilo's experiments. There are so many brewing "rules" and myths that get busted all the time. Thanks for sharing.

The color is 2L. It's killned just like the standard 2-row.

Hi Brewers, I just picked a bag of this new base malt. It was highly recommended by one of the local homebrew gurus. The kernels are very plump and tasty out of the bag. Here is the description: Full Pint Malt was developed at Oregon State University (originally named BCD-47) and is a spring...

"It tastes quite a bit different than I was expecting. However I should have read the first few posts a bit more carefully and also realised what grains I was working with." I think you will find this is a substantially malty beer. The medley of highly kilned malts need a few weeks (or more)...

You should be fine adding the dry hops at 1.020, the CO2 from the continuing fermentation will push out a bit of the hop aroma, but not much. Hope it comes out well for you, as mentioned it does get better with a little maturation time.

Cool, thanks for doing the number crunching!

Can you estimate a flow rate? How many passes through the hops? I am setting up a similar system this week for a IIPA. Also, I can get a peristaltic pump, but want to know if it did improve things enough over a CO2 push to justify having the pump? Cheers, Tim

Looks like a nice lawnmower beer! As for the addition of cannabis to beer, alcohol tinctures are used to add that other layer of intoxication.

Good job! Interesting stuff, thanks for doing the work for me!

Glad to hear it was a success with German Ale yeast!

Not sure if you brewed this yet but four lbs seems like a lot of flaked barley ( I did not see the quantity in the original post) any way here is what John Palmer says about it: "Flaked Barley /Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can...

Mash in the 154 range with the Munich added. Maybe add some carapils

Leaving out Whirlfloc/ Irish moss will not affect body enough to tell. I would include the munich if you want more body.

OK brewers, so here are the preliminary findings in the Azacca trial: The beer is young, just about 3 weeks so this report will be updated in the future as the beer reaches its peak. 1. The aroma is as described in the literature. I get some tropical fruits, a bit of citrus and a hint of dank...

Hey brewers, I have been searching for info on Azacca hops for a month or so. There is little to go on, as these hops are new. So in the name of research and development, I am brewing this as a single hop pale ale using a base malt blend that has been working very well for me and other guys I...

This may just require some dilution on your part: collect an extra 1.25 gallons of Pliny( 6.25 gal collected) and pour off the 1.25 gal into your other kettle and add 1.25 gal water, check the gravity then add in extract if needed and extra water for boil off. Hop to about 20 IBU. You will...

Thanks Brewsncrabs for the heads up on the recipe updates. I hope your IRA adventure is a good one!

Excellent article! Very interesting, just when I thought I had enough variables to play around with:)