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Your boil temperature will be pretty much the same for everything above a simmer. It’s more about turnover rate, which you want to be pretty fast. Yes, you want to sanitize the cool water that goes into your fermentor. Boil for a few minutes and cool in the sink, covered. If you use tap...

Nine Tonight - Bob Seger

I sense a theme getting traub down into the collection bulb. Most of the time this is a non-issue. In fact, I dump all the cooled wort into the fermenter and let it settle for a couple of hours, then dump the bulb before pitching the yeast. I lose less than trying to vortex and siphon. I...

My variant on this trick is to empty the clean dishes out of the dishwasher and pour in about 2-1/2 gal of iodophor solution and start the quick rinse cycle. Cancel the cycle after about 5 min, which will drain it. Then load in your sanitized bottles and left them drain on the racks. Then as...

Yes, it has a smoother flavor and gives some red color depth. But I get equivalent or better with just D-180. To me, the yeast makes the most difference.

3687 + 5 gal Belgian Golden +5 gal B. Dubbel + 5 gal NEIPA = 3702 gal

The ale in my profile pic is my take on a dubbel. I like to use about 250 gm of D-180 and mostly 2-row pale malt, I tried using half D-90, half D-180 when they were out and 180 is much better. Light touch of Special-B to avoid too much bitterness edge IHO. Amarillo hops and 3522 Ardennes...

If you’re using silicone sealant,replace more often than your bathtub caulk. In time, the same thing is happening in both. ;-o

Brazing with NSF-rated silver solder. Harris makes some. You’ll need an acetylene torch.

1056 always swells on my way home from the LHBS even though I carry it back in an ice chest. One time it got to the point where I couldn’t pop the nutrient pouch. I had to cut it open and slosh it around. I‘ve always gotten good results with it.

HB Young Belgian Blond. 10 days in bottle and developing nicely -hints of banana, pepper, and tropical fruit.

I‘m not so sure that the hops are necessarily biasing your OG measurement. If the hops are suspended, then they have very close to the same density as the liquid. If they float, then there’s a low density layer on top and it would read too low. (Foam is the extreme example.) Perhaps you won...

IMO, caravienne gives me the impression of light brown sugar and toasted bread. I use ~5% in my Belgian blonds for body.

Made a pilgrimage up to North Coast Brewery in Fort Bragg (CA). Spectacular views of the coast all the way up. Enjoying a couple tasting flights... Loved it all, especially their new saison, La Merle. Interesting taste of their new “hazy” Foggy Day IPA. It’s more clear than my clearest...

Stopped by Russian River Brewing in Santa Rosa on the way up the coast. Nice tasting flight.. I really enjoyed the wide range of newish Belgian Abbey-inspired Brett brews.

First attempt at HB NEIPA. I hopped with. Citra/centennial/Sabro. Pretty good result. Good flavor, body, but aroma could be fuller. Still lukewarm on style. I had a APA w/Denali or el dorado that had amazing pineapple flavors at Homegrown Hops Brewery. I’m contemplating a...

Got it. I was picturing the partial mash/grain steeping scenario where the water gets too hot, or worse, the pH* way too high. I’ve had grain particles from the steeping bag get through and stay in the boil. Mostly it gives a tannic astringency. There are plenty of extractable tannins from...

+1 with others. Band-aid flavor is linked to chlorinated water meeting up with tannins or other phenolics. If other recipes work out with the same water, maybe your tannins are out of bounds? My early problem with that was from grain husk dust getting into the boil. I solved that with longer...

Life in the Fast Lane - Eagles

Amen! London Ale III blew into my air lock after filling 2 gallons of headspace in my Fastferment conical. That was new... Curiously, it was also the amount I’ve recovered from the collection bulb. I guess it’s all suspended in the NEIPA.