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no real idea. but i would try and work a deal for some small percentage of the profits on your recipe. I would think thats fair to you both. if it sells like crazy than you make more because the evidence shows your recipe was worth it. If it doesn't sell well, the producer didn't overpay

depending on the yeast it may actually be a good thing allot of Belgians are fermented at high temps for more ester production. chances are its fine and will have some good Belgian flavor

thats a good idea. i need to run some tests on my boil kettle anyways to get boiloff rate

if you mashed at 149 i would expect that this would end dryer than 1.024. how reliable is the temp reading on your mash tun? if that is off by 3-4 degrees that might explain some of this. I would say give it a couple more days if it doesn't move than i would toss in 2 packages of US05 and...

already cleaned everything with PBW. as far as extra work goes with my setup its pretty easy press some buttons and play with a couple valves so im not concerned about that. the whole point is that the stainless will act as a heatsink and the heat will be transfered to the fermenter the heat...

I think this will work but want others to check me if this is not a great idea because if something I’m not seeing. just got a ss brew tech 14 gallon unitank. And thinking of an easy way to sanitize it. Was thinking before I brew put 5-6 galling of water in my boil kettle. Get that to a boil...

hopsdirect great prices good shipping and always a few ounces over

i have had great success harvesting from their 'hop savant"

Us-05

I know it is late in the game but my berliner came out just plain bad (first beer i have had to dump in 8 years). I also have nothing to swap in for it so I am going to have to pull out of the swapping fun. sorry guys

I would dial the Chocolate Malt way back. Personally I would go with just an ounce or two at most. you really just want a hint of roasty-ness. and you might get most of that from the carafa. I also would go with a clean American yeast like US-05 and are you planning on dryhopping it??? I...

where did you get the idea that any of the parts you have listed are rated for holding any kind of pressure. I am actually very glad that you have a leak at anything above 2-3 psi if not it would have exploded. this is crazy dangerous. if you continue down this path please use parts that are...

I'm interested I'll do a Berliner Weisse

the key to making this work is dial back one of the flavors. The best ones I have had have been hoppy with a bit of smoke or smokey with a bit of hop. Don't make the two flavors compete let one be the clear winner and the other be a side note. Also the right type of hop is important I would go...

the easiest thing to do would be weigh it. But I'm pretty sure they are stainless

quick experiment.... change your mash temp in beersmith does your FG estimate change at all??? I think you mashed too high and it is as fermented as it is going to be with conventional yeast.... but this is merely gut instinct. 099 is a beast of a yeast if there were anything in there it could...

the more i think about it the more i would not add the dextrose.... if you wanted to get a couple points lower it might work but not worth the risk in my opinion. I would make a big brett starter, pitch and check it in a month.. that is assuming you want it drier.... How does it taste now? it...

depends on what you want... the Brett is defiantly going to change the character of your beer and might make it a little funky which might be good or bad (depending on if you like that or not) I would throw some white labs WLP644 Brettanomyces bruxellensis Trois if you go brett. It is a bit...

is it at all possible it is done... 1.142 is a monster stout and you mashed that pretty high 155. that combined with the oats rye and another 4lbs of specialty grains. my guess is that you mashed too high Especially if 099 isn't doing anything. you could add some dextrose to try and dry it...

I am in longmont I would take 2 bags 1 Colo. Belgian Style Pale Malt 1 Colorado 2-Row