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Any temp control during fermentation?

If I'm reading this right, one carboy was darker as soon as you transferred it from the boil kettle, correct? It sounds like you transferred all the trub into one of the carboys. So, all the cold break and spent hops ended up into one of them. If the final product is darker on a split batch...

Killer setup! Also a heck of a 1st post! Welcome to the forum :cask:

So far, so good. I only did one cook on it (post 5387) but I cooked a pretty good variety of stuff to get a feel for it. I started off with a few recipes from the Blackstone website. If you like onion, give these a shot: https://www.blackstoneproducts.com/recipes/amish-onion-patties/ I also...

Ribs it is today!

Broke her in good and proper! The recipes for the Mongolian beef and onion cakes came right off the Blackstone website. Everything turned out awesome and this beast is a joy to cook on!

That looks incredible! The Ken Forkish book is great. Here's the dough recipe from that book that I usually do: http://www.searching4zen.com/recipes/24-to-48-hour-pizza-dough/ I got the Blackstone seasoned tonight. Thinking of doing some Mongolian beef to break it in tomorrow

^ Awesome! Be sure to share pics of the end result. Is there a particular dough recipe that would work best with this method? I just started trying pizza about a year ago and have mostly been using recipes from The Elements of Pizza by Ken Forkish.

It is a tank! I had to request an assist to get it loaded in the truck. Seems well built and surprisingly it was a breeze to snap together. I thought I'd be settling in for a lengthy project but it wasn't bad at all. That's a good idea with the pizza. I'll have to give that a shot.

Yikes! Maybe the one out of that horror movie Teeth looks like that

https://www.northernbrewer.com/documentation/allgrain/AG-DennysRyePA.pdf :mug: If you have any questions about it, I'm sure @Denny himself will be happy to answer them for you

This is if you omit the hops, right?

You know, my life was just fine before I knew this existed. Suddenly smashing burgers on my pizza steel became less satisfying and I caught a case of grill envy like "I bet applescrap wouldn't be smashing his burgers on a pizza steel". I think I might have passed the bug on to the cashier at...

Congrats! You went all out glycol + conical correct? I'm sitting here right now dreaming of a glycol unit as I struggle to get to pitching temps even with a pre-chiller, bags of ice & CFC. That conical looks super sweet! Well done!

I was thinking of getting some sort of grill top griddle specifically for smash burgers myself. But, I had a pizza steel on hand so I figured I'd give that a shot and it ended up working great. I'm limited to only doing 6-8 at a time but even if I happen to be feeding a crowd, those things...

A brewery dedicated to NA beer recently opened in STL. Maybe you could hit them up for pointers? Looks like you can mail-order their beer too https://wellbeingbrewing.com/

My guess is your protein content was too high. 35% unmalted wheat is a lot! The proteins bonded to polyphenols causing your initial haze but you had so much in suspension, it just dropped out. One of the trickiest parts of the style is finding the right balance with the haze. As...

Clear Beer Draught System is the answer. When you pull from the top, you don't need to toss a drop of beer.

I haven't tried this one yet but I have it in the fridge. 5 days is pretty young. I would let it sit for a few more days to let the yeast clean up. Then give it some cold conditioning time before you write it off. Can you describe what sort of flavor/aroma you're getting?

Not as screwed as you were in all those Super Bowls in the 90's :D Seriously though, you'll likely be fine and welcome to the forum!