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I've been fortunate to attend half-a-dozen in the past 20 years and consider the NHC a pilgrimage that every homebrewer needs to make at least once. As mentioned, there are sessions for all levels and interests, and I find myself spending hours in the commercial areas talking over equipment and...

I've always liked WY1007 ... clean crisp yeast for kolsch, altbier and pseudo-lagers. Eruptive ... give plenty of head space. Takes awhile to clear, but gelatin speeds the process. Never got the kolsch "white wine" essence from it, but I've never tasted that in real Cologne kolschs either. Maybe...

I have an MM3, and have no interest in changing the gap that's set for my preferred barley malt crush. I kept my first mill, a two-roller Barley Crusher, primarily for its easy adjustability and use with specialty malts such as rye.

Oh, totally agree. I've used portions of light DME without issues. I think that the LME has it's own set of issues, especially when the age is unknown.

I've been brewing all grain for at least 25 yrs. When I try to save time by brewing with extract, especially dark LME, I always seem to end up with something that tastes like homebrew.

I was involved in livestock judging for a long time, and know the controversies of mixing classes and judges bias. That said, when I saw NZ pils pop up as gold in the largest class of the competition, I immediately thought that there's no way you can compare traditional continental pils with...

I've noticed more tartness with Nottingham than with US-05 at typical ale temperatures. Currently using Nottingham only for cold fermented ales or as a finishing yeast to ensure attenuation.

It's not that I or my fellow brewers dislike Belgian beers. It's just that I haven't found a dry yeast strain that can compete with the classic liquid strains. Same with German wheat beer yeasts in my opinion. Tried Munich Classic for my spring hefeweizen ... OK, but muted compared with the...

Like Brooothru, at 7+ decades one would think that wisdom wins. Nope, double-batched a temperature step mash in the keggle last week & obviously ran the recirculating pump too hard. Thought I had a stuck sparge but instead had pancaked the false bottom which now has all of dips and swirls of a...

I went with a Monster Mill years ago and don't regret it. Built like a tank, plus I like to buy directly from a manufacturer who I can phone and have questions answered. Lots of options and strong product backup.

I tend not to alter the keg pressure. If the PRV is fully closed and the bottle has been purged/pressurized, there should be no flow. Slowly releasing the PRV will get the flow going. Once you find the preferred fill rate you shouldn't have to touch the PRV again. You'll want a slow "dark fill"...

Timely discussion. I'm still running Beersmith 2.0 on my old Dell Inspiron/Vista OS laptop that's dedicated to the brew space. Have been thinking about an upgrade for some time but was leery of spending more $$$ on the hobby (aka, obsession).

Henry Co OH Well Water Total Hardness = 538 TDS = 933 538/933 = .577

Agree with all of the above. It's a staple for my English Pale Ales.

I've tried a few all grain kits, but find that my system and procedures result in efficiencies that are always lower than those predicted by the vendor. Plus, a bag of malt is quite a value compared to the kit prices I'm seeing these days.

Taking a flyer here on malt. When did you crush (or was it pre-crushed) and how was it stored? Years ago I crushed malt for two witbiers, one to be brewed immediately and the second a week or so later. Neither contained acidulated malt. Malt for witbier #2 was stored in a plastic bag in a...

I'm on my second chest freezer in 15 yrs., and #2 is showing the same issues that plagued #1 .... increasingly slow recovery time. Both were name brand and purchased new from local family dealers. Servicemen checked #1 ... low freon, inaccessable leak somewhere. Recharge last a short time...

I wouldn't alter it; you have a nice experiment going on with a single variable. Finish it out and see what you think. Although the rigor of Brulosophy experiments is often questioned, there's some interesting perspectives here...

Maybe four mashes at once? Cheers!

Few years ago a local craft brewery was having problems with band-aid dumpers every 5-6 batches. Found out that the local water supply was occasionally dosing with chloramines on an irregular schedule. Brewery eventually installed an RO system and haven't had a problem since.