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Was just in Paris. Check out La Fine Mousse. http://www.lafinemousse.fr/ Bartenders were cool. Quite a few French beers on tap, and a decent bottle selection as well. A little pricey for sure. But, it's Paris.

Does that happen for every beer you pour? Or just the first one? If it's just the first one, then it's probably from the beer line getting warm.

Many recipes call for the peel to go into the boil @ 5-10 mins left.

Part of the issue is the length of the serving lines. 5' @ 12 psi, will cause some foaming issues, in many cases. Second. The lines themselves are getting warm in the beer tower, causing the Co2 to come out of solution. Therefore causing your first beer to pour foamy. Lengthen your beer...

Scott, do you happen to have any notes on the AA of the hops you used? Running your recipe in Brewersfriend puts the IBU's fairly high. Thanks....

Looks pretty good to me. I have been working with this style lately. Your recipe is going to be fairly hop forward. I have been brewing a 4.2% "APA" with 29 IBU's for comparison. The problem I find with the low abv is that the beers tend to lack body. And when I say lack body, I mean they...

Totally Agree........ Brewing a batch of Bikini Blonde Lager and listening to 10,000 Days. Not a bad way to spend a Wednesday.

I agree, I think your alien was disguised as a guy named Bob Rock. IMO, the problem with the definition of what is "true" metal vs metal is very subjective. The whole sub genre convolutes things even further. Death vs Black vs Thrash vs Prog, etc, etc...... I myself have always been into...

Great thread. Opinions and all. How many of you guys think Metallica is metal? How about Iron Maiden?

I guess I got ahead of myself with the cold crashing suggestion. If you keg, and have some type of fermentation chamber then it's easy. Otherwise, just let them bottle condition.

Sounds like the safety valve on the propane tank got tripped. I can go from 60F to boiling in about 45 minutes with my Blichmann.

Considering the OG of your recipe was 1.057, I personally would wait at least two weeks before bottling, if not three. The yeast are still working a bit. If you have the ability to cold crash, I'd recommend that as well.

IMO, no need to secondary this beer. More trouble than it is worth.

Yeast wise, there is no right or wrong way to go. I have a Honey orange wheat that Reno_eNVy_ posted here and is very popular. I have used WLP001, WLP051, and the 06 with this beer. My personal taste buds like the neutral-ness of the 001. The 051 was nice as well. As I posted before, the blonde...

That yeast is going to give you more of an American wheat style beer, not the blonde ale you were shooting for. FYI.

First off, that is rather pricey for RO. To your question. Here is some light reading. https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/ Cheers

Sorry, I edited it out mistakenly. I use White labs 051 and 001. The 051 was much tastier.

Here are my thoughts. I would drop the wheat and the carapils all together. Here is one I brew all the time, never lasts very long wherever I take it. Blonde Biscuit Method: BIAB Style: Blonde Ale Boil Time: 60 min Batch Size: 6 gallons (ending kettle volume) Boil Size: 7 gallons...

I have the same kettle, with the strainer basket. I brew 6 gallon batches 5.5 gallons into the fermenter = 5 gallons into the keg. I just did a batch, 10 lb grain bill. After approx 20 batches, I calculated grain absorption of .08 gals/lb. 1 Gallon boil off per hour. No mashout. 60 minute...

Water bath is the least expensive way. Water temperature fluctuates much less than air temperature.