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Obviously not a scam. NHC pricing and AHA mission are completely separate issues. But the real question is the future relevance of the AHA in a diminished capacity of the BA? Is it just running homebrew conferences and being a requirement for competitions? I skim through Zymurgy sometimes...

I set a 0.0lbs addition of rice hulls in BS3 just so I don't forget them, but I don't want it screwing up my grist %'s. I also pre-soak in warm water as I'm milling, then strain the hulls, and add them as I'm mashing in. Otherwise the low density causes them to want to float instead of doing...

I inherited an embarrassment of Philly Sour sachets in a competition... been thinking up a way to leverage the unique hop-resistant souring capability, not going straight to Berlinerweisse or Sour IPA. I am thinking of Parti-gyling off a big batch of mixed-ferm saison grist (pilsner, wheat...

Well I used 15lbs of it myself today in a Biere de Garde, actually a modest portion of the malt bill at 37%. I highly doubt I or anyone would be able to tell the difference with the 5 other malts in this beer. Tasting the malt itself vs bestmalz heidelberg, it's a bit sweeter and bready almost...

I won a bag of this new pilsner malt from Rahr in a competition last weekend. It looks like a more affordable alternative to their Premium Pilsner, less modified (DP 120-150), lighter in color (1.5-2.0 L). I found this webinar: MIdway through, they mention that it's closer to a continental...

Because so many breweries have some old whole cone Amarillo or Liberty from 2013 and if you ask nicely they'll probably just give them to you. I have about 16 lbs of old hops aging out, its easy to do and makes your closets smell pretty nice. Seems to keep bugs out too! That beats buying...

How do you plan on sanitizing/cleaning it between uses? Removing the oxide layer wouldn't be good, and most sanitizers would do this. If you can get the beer out of it before the pH drops below 4.6 (which depending on the bacteria in the air, how hot it stays, could be quite fast). You...

I blend my brett berliners back with another wheat beer that has some hops if it gets too acidic. Has worked well, and you can bottle to let the brett keep working.

Was about the say the same thing. I've tried 3278 twice as a solo pitch, gave it 18 months, was never impressed compared to other blends I've used. I think anyone pitching it expecting to get something remotely like real lambic is set up for disappointment because it's just a few isolates and...

Scranton! What!? The Electric City!

What did the gasket look like? Could you describe or take a photo? I'm guessing I either missed it in the packaging or it was missing... but Morebeer would probably replace. They have good customer service. Thanks.

I bought one of these in November with one of the black friday sales, I did a basic tap water test back then to make sure the chilling and pumping works (Oh boy, it does). Seems like a quality unit overall. But once I hooked it up for the long lager and got 8 gallons of water/glycol, I notice...

Sweet, welcome to the dark side! We complex beers here, worth trying a third sip... or pint. These guys make awesome mixed cultures, so you're in good hands. Pushing 1.050 gets to be starter territory. Saison yeasts can be characterful if underpitched, but mixed ferm beer likes healthy...

Mixed ferm is where 90% of my beer momentum goes (see avatar), trying to keep this to a clean beer, something amber-ish. If I give up on this idea, it's going into my aged brett berlinerweisse. I like the oud bruin idea, or even a flanders red if I was going back down the sour path.

+1 on Janish's book. I have smelled plenty of onion on massively dry hopped commercial beers. Having spent a good bit of time in Yakima around harvest, they are really battling those late Sept / early Oct harvests to ensure everything can be picked, dried and packaged. Add in wildfires and...

I have a lot of rhubarb in my garden. The last five years I have made some variant of Rhubarb Saison (with Rye) or a Wheat beer, including Berlinerweisse and hefeweizen. These are fine beers but I want to branch out this year and try something a bit more unusual. I was thinking perhaps an...

Boy, I would have said Imperial's Sour Batch Kidz a few months ago, but they got some kind of C&D on the brand so it will be a while before they re-release it as something else. It produces a perfect citrusy warhead/sour patch candy like tartness, and a lovely citrus zest plus a tad bit of...

I know a lot of clubs that do that, I think it's really cool, but I was never fortunate to be a part of one that had enough interested folks, so I bear this cross alone. Having one barrel to covet and baby that kicks out amazing beer is like lightning striking. I still have my first little...

Hey that's how I started too! I stacked corny kegs full of aged beer in this little closet in my "garage" at the ground floor where it waivered between 50-55F and made some pretty nice beer. I remember the first Kriek I made was actually really good and I thought Hey you really don't have to...

After doing this for a several years I've gotten a routine tri-seasonality to my "sour program" that I thought I'd share. I'm just above halfway to the North Pole (45th parallel latitude). Year Round Tasks: Sampling barrels is roughly a monthly activity. I take notes, do measurements, dump and...