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Right, then why doesn't it say that in the freaking instructions? The whole point of a kit is to have a set of ingredients and instructions that are already figured out so I don't have to figure it out. At the very least it should tell me when I need to do adjustments. Now, because of this...

Interesting, and unfortunate, because I'm going to be adding the Roeselaire right when it starts getting really hot in my house and I don't have space in a fridge for it. Here's hoping that the temp+ibu doesn't overwhelm it.

Put all 30oz at the start of a 90 minute boil, then keep the beer around to blend with other beers that didn't turn out as bitter as you wanted.

Glad it's not just me. Kind of a big bummer as the charts indicate 4 will fit, good thing one of my kegs is a little one.

I'm talking about an actual sensation on the tongue. It's probably because I'm dry hopping in the keg and there are tiny hop particulates floating around in the beer, but it's absolutely a change in bitterness that is separate from the aroma.

I can't seem to get 4 kegs on the bottom. I have 3 ball lock (not converted) 5 gallon kegs, 2 of which are brand new ones from MoreBeer, and 1 brand new 2.5 gallon ball lock keg from MoreBeer. Do you really have to jam them in there or what? I feel like it's just not going to happen, but it's close.

Maybe this is an unpopular opinion, but I feel as though dry hops absolutely add bitterness as well as aroma. When I dry hop in the keg, I definitely get a pungent taste post-dry hopping.

Are you talking about BIAB? If you want to do BIAB with the maximum amount of water possible, take your kettle volume and subtract the weight of your grain * 0.08. So if you have a 10 gallon kettle and theoretically filled it up to the brim and want to add 10 lbs of grain, you'd be able to put...

Alright, I'll try to be as patient as I can. I'm already keeping it at another house to prevent me from touching it!

Thanks. So if I taste it and there's nothing sour happening at all, I should consider adding more bugs, but the way it looks now tells me nothing. It's actually planned to be part of a larger collaborative Gueuze-style project with this one intended to be aged 3 years, which is why I wanted to...

I've got my first lambic in secondary right now. It's been there for about 4 months and currently shows only the faintest hint of white film only on the very edge where the top of the beer contacts the carboy. It was fermented with the Roselaire blend plus the dregs of a few select sour beers...

I would say that classically Citra is considered to be much fruitier than Simcoe, and is more likely to get you that tropical fruit flavor. That said, both Amarillo and Citra are pretty fruity so the beer is gonna be fruity either way, and if you liked Simcoe but haven't brewed with it before...

Tried this for the first time with a Kolsch yesterday. Normally with my batch sparge technique I get 70% efficiency (like, oddly exactly that number every time). I ended up doing a nearly no sparge, as my mash tun is 10 gallons and I wanted to have 8 gallons pre-boil, ending up needing to sparge...

Thanks. I think I'm going to add the Roselaire as well as the Brett C (timed appropriately) - I emailed MoreBeer and they basically confirmed what you said. Maybe I'm remembering wrong but I don't think the paper instructions mention anything about lacto/pedio. I figured it was possible that the...

I apologize if this question has been answered already - I tried to search the thread and came up with nothing. I got the kit from Morebeer yesterday and the instructions only mention using Abbey Ale yeast for primary, then adding Brettanomyces after some time. So I got the only Brettanomyces...

Update on how the recipe turned out: 1) Boiloff rate was lower than expected, so it ended up slightly dilute 2) Fermentation had more temperature swings than I wanted, which hurt attenuation most likely 3) I split the batch and mixed in ~16oz of strong cold-brewed coffee in one half 4) It's...

I'm curious why you would think that having a bag makes it so that you don't need to vorlauf

The MoreBeer near me says they only get a shipment of them once or twice a year, but they should be coming in soon. Keep your eye out for the 7.9 gallon.

Even if it was the correct way, I wouldn't put the yeast in because I value the concept of using the bathroom whenever I feel like it.

I'm brewing the same thing tomorrow but with leftover Cascade instead of Riwaka, should be fun.