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Absolutely...That book has become a guide to me.

Sorry for resurrecting this....but. I was drinking a Full Sail Pale Ale today and had one of those tortilla chips "hint of lime" and queso and that homebrew flavor I keep lamenting about popped out. I don't really taste it in the beer normally, but it was there. I'm wondering if that chip...

I can see the yeast hiding things...the beer was pretty clear though. Wlp002. That yeast is crazy flocculent. But it could have been roused up. Its in all of my beers...but this time it didn't show up until after bottle conditioning. Its just weird. It never went away in the other beers. Ill...

Is it common to remove the spigot from the bucket to Sanitize it? I feel like a completely dissambled spigot would be best to negate any possible infection. I did get new tubing too...but ill see about the rest of the equipment.

There definitely something else there other than lack of flavor. I'm not sure how to describe it... its sour but not like a lactic acid kind of sour its sort of astringent. It almost reminds me of licorice. Not cloves like a weizen.

I use iodophor. I run the bottles throughout the dishwasher without soap and on the heat cycle. I then do a quick rinse in iodophor before filling them up.

I've posted about a weird flavors in my beer before. But The hydrometer sample I took when bottling was so promising. Incredible hop aroma, the malt was shining through. It was just great. I bottled and three weeks later it's all gone. No aroma, no malt, just an odd taste. Im not sure how...

Yeah, I was just frustrated. ....Maybe next time...it'll be alright.

Sounds like it's worth a try. Thanks.

So you think even though I am dumping the pre-heat water before adding strike water the cooler is holding enough heat throw off the mash temp with 1.02 gallons of strike water? I've used the pre-heat method on my 5 gallon batches with pretty good results. But these small batches, it just sin't...

So, as the title explains this has become my biggest foe in brewing. I started doing 1.5 gal batches to test new recipes and cut the cost of doing so. I adopted the BIAB method, although I'm using a three gallon cooler for my mash. Anyway to the brew this morning. I preheated the cooler...

I have cascade and mount hood rhizomes. If anyone wants to trade. Let me know. I may have williamette rhizomes, but ill have to check

How are the properties when compared to those grown in Germany?

I'm in Southern Maryland. Some summers it seems like the weather could go either way. I guess I'll give magnums try. Does anyone have a good idea for a german aroma hop that will do well in US? I was thinking of Tettnanger.

Last season I planted cascade, MT. Hood, and williamette. I'm thinking of planting another one or two varieties. I was thinking of a high acid hop like magnum. I like that its been sort of clean bittering hop for me. Otherwise if it's worth it, I'm thinking a German or something similar aroma...

It is a rivet style grommet. I was thinking about using an oversized bit, almost in the same sense as using a counter sink, but to take out the part of the rivet that is curled over from being compressed.

...woops forgot the main question I wanted to ask...one too many beers.:drunk: ...sorry Anyway, the grommet isn't large enough, just barely too small for the thermometer to go through. Is it safe to remove the grommet? I would try and just drill it larger but the material isn't all that thick.

So I'm going to take a crack at AG brewing in a bag...just a small 1.5 gallon batch just to test a couple of malts/ recipes out. I have a stainless pot with a glass lid. The glass lid has a metal grommet for the steam. I thought it would be cool to put my stem thermometer in there, and after...

Now out of curiosity, I was going to try cold crashing an amber ale after it was fully attenuated. Just to see if it would clear up a bit. Does anyone have any ideas if this would work or any problems that could arise? Would I need to repitch some yeast at bottling? Thanks

I would like to do small 2 gallon or 1.5 gallon test batches in AG. Does anyone forsee any problems with using a bag to mash grains in a pot wrapped in blankets or towels? ..or just instead of a pot, a small cooler? I have a 10 gal MLT, but For a small batch thats too much head...