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I’d like to hear your story. What was it like? Were you successful? I’m considering taking the leap. I’ve only been brewing for a little over a year, but everyone that drinks my beer says it at least as god if not better, than any beer they’ve bought. What does it actually take to go from the...

I read the blog that northern brewer referenced, and I’m intrigued by the 1936 version of Mackens. I may try that recipe and the one I came up with and see which version I like better. I like big beers, so 4.3% ABV worries me a little, but the flavor description is exactly what I’m after.

Thanks for the info northern brewer. I really want to brew a traditional stout, but it’s hard to find out what that is. It’s my understanding that a stout was originally just a porter that was “stouter,” for lack of a better term. I also was under the impression that World War I was the cause...

Thanks pappers. Would you lower the amount of crystal 80, or just change it to crystal 60, or maybe even crystal 20?

I’m planning on doing a milk stout soon, and would like someone more versed in this style to critique what I came up with. I’m shooting or something somewhat mellow on the roastiness and not cloyingly sweet. Here’s what I’ve got. 5 gallon batch: OG 1.060 FG 1.014 IBU 32 SRM 39 ABV 6% 9 lbs...

I do full volume no sparge mashes. I get 99-100% mash efficiency every time. I have the gap on my roller mill set to .020 and I adjust pH to 5.3-5.6 depending on the style of beer.

Carbon and sediment filters need changing every 6 months. The RO cartridges need changing yearly. Do you have a TDS meter? If so check your RO water with that and let us know what it is.

I’ve gone BIAB to simplify my brew day, but you’re tempting me.

I squeeze the **** out of my bag. I only lose .15 quarts of water per pound of grain. No tannins, no off flavors. Any grain flour that comes through settles out before I keg and my beers come out crystal clear.

Good info, Doug. I don’t even check mash pH anymore. I’ve been using Bru’n water and it’s always been spot on. I just add my salts and mash now.

I like to lager at 32°. I’m going to have to try a rest at 162°. I’ve always seen pictures of beers with that huge head, but had no idea how they got that way. I do BIAB, but I think if I’m careful, I can get to 162° without scorching.

I may have to try this is I ever get an SS fermenter. Chilling the wort is by far my least favorite part of brew day. It only takes me 20 minutes to chill from a boil to lager pitching temps, but still, it’s not enjoyable.

I’m looking forward to trying it. I decided to be a part of this to get me out of my box. I tend to stick to only German styled beers, because after all, I’m 3/4 German. And I also tend to stay with the things that are familiar to me. I’m really looking forward to all the new flavors in beer...

I brewed the spiced dunkel wiezenbock for group 2 today. I had intended on doing it in April so it would have plenty of time to age, but life got in the way. I had my first brew day from hell doing it. I’ve been brewing for over a year and have had nothing but smooth brew days up until now...

You will get mostly clove at that temp. The banana will be very subdued. I ferment my Dunkelweizen at 62-64°, but I like the clove and am not a fan of the banana at all.

I’m interested in the kegs and buckets. What part of San Antonio? Do you ever get up towards Austin?

I like brewers friend. It’s free and customizable. Can’t beat that.

The ice packs aren’t to keep the yeast cold. They are there to keep the yeast from going from cold to hot too fast and shocking them, thus killing them. Think of the ice pack as a controlled warm up. I live in Texas where the summer heat is 100°-110°. I order yeast in the summertime and ave...

Any idea what shipping would cost?

Your post inspired me to draw up a glass of my rauchbier Eiche clone. I agree that it tastes a lot like smoked ham. I still have about 8 pounds of oak smoke malt to use. My next adventure may include smoking malt with mesquite. I have acres and acres of mesquite and oak that I can cut, so...