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I re-made the prior beer with your recommendations and it solved it!

I am from Two Rivers, WI and I have Cascade, Sterling, and Cluster. The Cluster and Cascade grow very well and the Sterling gives me a limited harvest. I use my Cluster the most and actually prefer my homegrown Cluster over the store bought ones. I wish I could get my Sterling to grow more...

Sometimes what you were eating before you had the beer can affect the head but I would not be concerned at all. It looks good, suckRdown and pour another! I love blonde ales wish I could give it a try!

I don't think you need to purge with CO2 and seal. When I cool mine down before pitch I actually want oxygen in the beer so just before I pitch in the morning I will pump oxygen in with a stone and then pitch the yeast. I think Bultje76 is right about what may be happing. You have too good of a...

Spent Grain German Treberbrot - you may want to add some sugar to get it to rise more because the bread was a little to flat to cut and make sandwiches. It was very good and is a hardy bread. • 1 cup - Spent Grains • 1 cup - Bread Flour • 1 cup - Whole Wheat Flour (Or bread flour) • 2/3...

Yep, I am working my way thru 10 gallons right now. Our club got 8 pounds of experimental hops to try and I took Lemon Zest thinking this would be a good hop for my Blond Ale well I ended up naming the beer "Lemon Pith Me Off" instead of a lemon zest taste it has a lemon pith taste. I took a few...

I recently made a Belgian Golden Strong Ale (1.080) that I am very pleased with. I Pitched only 1 packed of Mangrove Jack's M41 yeast, did not oxygenate, and started at 68 degrees and let it free rise to 80. I also used 2.5# of straight cane sugar instead. I too really enjoy the character of...

OMG, just buy one and move on. I built one many years ago but it did not have adjustability which was fine for the majority of the grain but was an issue for some. Considering time and materials etc...you are way ahead just buying one and spending your extra time brewing beer. I have a Barley...

I am in!

nice!

Similar I Hit it with 50psi and remove gas line from the post for 12 hours and then hit it again with 50 psi and then around 10 psi until done. I started doing this for the same reason of having tanks empty on me. I also remove my gas lines on my serving kegs when not in use for the same reason...

Please list your water profile you used and did you use RO, Well, or city water?

I skim but I guess I do it just for something to do while it starts to boil and stabilize at a consistent boil. I never thought it made a difference though. I do use Whirlfloc however.

Your link does explain this well. "Wheat malt, in particular, has high levels of gums and for this reason a low temperature rest is almost mandatory when mashing wheat. Also, because ferrulic acid is liberated at 111 °F (44 °C), a rest at this temperature is most beneficial for wheat beers...

Did a beer with 40% red wheat and I was 10 points under, the worst I have ever had. I double crushed the wheat, used rice hulls, and my PH was 5.3 This is the first time ever using this much wheat for me so I guess my Wheat IPA will be a Wheat APA that is a little too hoppy. Whatever, next time...

Wow, when my kegs kicks I just leave it under pressure until I need it and then soak it in Oxy and occasionally take everything apart I then hit it with Starsan and then fill it with the new beer. I have been doing this for years without issues. Now I wonder if I have just been lucky so far?

In!

In

Down load Bru'n water. https://sites.google.com/site/brunwater/

It will be fine. I have put wort on top of a full yeast cake of a previous beer (way over pitching) and have never had a problem or off flavors because of it.