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Please include me!

@Peruvian802 I had the Bayou classic you talk about and I thought it was great. When I bought my Top Tier with the Blichmann burners I was surprised to see the burner looked just like the one in the Bayou classic. Blichmann says they have been "tuned" to be quiet and efficient. I can tell you...

I have not cold steeped the dark malts but I have been keeping them out of my mash for a long time. I heat all my brewing liquor at once and I steep all my dark malts that don't need to mash in the hot liquor tank as I heat to strike temperature. I then just mash and sparge as normal with the...

I started brewing in December of 2009 with a Mr. Beer I received for Christmas. I have done some extract. I brewed in a bag. I now have a Blichmann Top Tier and mash in a cooler. Oh, and I have opened my own homebrew supply shop. I don't think my wife is going to sign off on much more...

I'm in.

Im In.

Hair of the Dog is my #1. If you like sours then you have to go to Cascade. Laurelwood Gigantic Hop Works. That's just 5 you won't be sorry with.

I have a three tier system with two burners. Just run all the water for the day in the top pot, heat it up let gravity transfer it to the cooler mash tun and batch sparge into the boil kettle on the bottom burner. Could not be easier, no lifting, no pumps to mess with. I love it.

My English Mild made it to Grand Rapids out of the Seattle judging center with a 42.

I got just the one for you: http://aabg.org/wp-content/uploads/2012/04/BurtonAle.pdf

Last weekend I brewed a Schwarzbier and decided to try something new. I start with all my brewing water in my HLT. I steeped the midnight wheat while heating to strike temperature then removed the grains. I proceeded to mash and sparge with this water like I normally would. The sample that went...

It looks great. You will be amazed how much that stuff packs down on the bottom by the time fermentation is done. No worries.

I know this is only going to be relevant for a small few of you. If it's not, thanks for your patience. We are having a Big Brew May 3rd at my homebrew supply shop in Kenmore. We would love for any of you that would like to come on down with your equipment and brew up a batch with other...

May 3rd is the American Homebrewers Association Big Brew. I am trying to get a few people to bring their equipment and brew some beer at my homebrew supply shop in Kenmore that day. Please let me know if you are interested and I will get you the details.

https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf I have made this Pliny recipe a couple of times including the 14 day dry hop and it has turned out great. I am sure you can dry hop for too long if you try but I think sometimes we worry a little bit to much about it.

Does anyone out there use a Blichmann Boilermaker and the false bottom as a direct fired mash tun? I don't want to start using pumps or recirculating but I would like to be able to heat the mash from time to time and I thought it might be pretty easy to do that way.

I am going to try my first decoction this weekend. It's just 2-row and wheat. Do I still use the acid malt or does the decoction have any effect on the mash ph?

Biscuit and Victory are pretty similiar. What are you trying to accomplish adding both? I think you could pick either one and use .5 pounds, up the crystal to .5 pounds. The would be a little more traditional. The hop schedule is cool and S-04 will work great.

I was getting about 65%. I worried about it. I tried all the suggestions I could find here. I finally got it to about 70%. Now I just write my recipes with 70% in mind. I hit my numbers every time and the beer tastes great. I have no idea how people are getting efficiencies in the 80's but I...

I just read the primer and I thought I had it. Then I read a number of replies and now I want to make sure. (Probably shouldn't have read the replies). I am making a 5 gallon batch of a Burton IPA. I will use 10 gallons of water total for the mash and sparge. So I need 2% acidulated malt...