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Im up to date on that part... this is what I was trying to find out more about

I'm curious, how is it that people are getting sulfur bombs if the SMB is being broken down in the boil? Hoping you can shed light on this you always have great info.

Those are some mean looking peppers!

Add the grain sack first then rack water in using a siphon. This is what I've been doing with the Braumeister. Treat the water in coolers overnight then rack to kettle when it's time to mash in. I'm going to put ball valves on the coolers to make it even easier.

I have a mango tree and make that beer as my sort of estate ale each summer. It's a great beer. One thing I've considered is leaving the mango in small chunks instead of a purée. Unfortunately with the purée you lose a lot of beer to the fruit solids. I think small chunks vs purée might have...

Puree the mango in a blender with a shot or so of vodka(3 Olives Mango if you have it) then add to secondary. I make a mango cream ale this way and the fruit comes through nicely. One of the few fruits that doesn't get winey after being fermented IME.

It might but I'm not sure what role our gut bacteria play in regulating our movements. I do know that's what fiber does whether your stopped up or having the OPs issue.

This is where a meter is really needed but my inclination is the majority of it is still helpful. The idea, at least to me, is to get the lowest possible TPO and reduce spikes in exposure as much as possible. By making sure the keg your packaging into has been purged your cutting down on the...

Pretty sure it's supposed to be a no go in the Quran but many feel it's ok in moderation. Booze is illegal in a handful of Middle Eastern and African countries though.

Eat more fiber that should help you out

Look over the posts on scavenging mash water with yeast. The yeast work very quickly. If your being careful and still taking steps to minimize O2 they really dont have much to take up and you may never get above the flavor threshold anyways.

Pictures or it didn't happen [emoji2]

I've late hopped a cream ale with El Dorado and really liked the results. Azacca I've yet to be impressed by and just use it for bittering now. It's not bad but has a sort of nondescript plain hop character. If I was mixing the two I'd use the Azacca at FWH or 60min and the El Dorado anywhere...

That's what I've been thinking. Treat the keg as normal then quickly add the priming solution and follow up with purging at 30psi afterwards. The time between opening the keg and purging the headspace is only a few seconds. That shouldn't leave much for the yeast.

Its not quite sour mashing since there is no mash but I used this to teach myself how to make sours... https://www.homebrewtalk.com/showthread.php?t=579458 Its a simple extract base for Berliner Weisse. I can't say what the results would be but my thinking is it would be better to add the...

Boil 1/2gal apple juice with 2cups sugar, 1tbsp apple pie spice, 1 tsp vanilla, and a cinnamon stick then add the mixture to the beer at kegging. I make an apple pie cider this way that people always go crazy for. It's basically a simple apple pie moonshine recipe with the liquor swapped out for...

Yea 3068. I usually get a lot of bubblegum with clove underneath in my Hef but the profile on this has significantly more banana and vanilla.

Split the grain bill in half and do a double mash. Run your full volume mash, mash out, drain and use that as strike water for the second mash. If need be sparge the second mash to reach preboil volume. This is something I have to do on the Braumeister if I want to do big beers without using...

I ran a Hermann/hochkurz schedule on the Weizenbock I recently made and it made me a believer. I'd like to test it against adding dextrose to the boil sometime.

I don't have any dough balls by the time I get through the protein rest. I mash in at acid rest temps and bring it up to the first sacc rest from there. Better efficiency, better clarity, no gummed up grain bed or stuck sparges. I know what everyone says about how highly modified today's malts...