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I learned from NHC that not everyone can taste diacetyl in lower concentrations. I think I am one of those people because I wasn't getting if from a sample that was supposed to have some. Is there a way for me to know if my beer has excess diacetyl? I have a Oktoberfest lager that I made for...

When making gypsum or calcium chloride additions directly to the kettle, is there a better time? Early or late in the boil, or does it matter?

55 pounds of Marris Otter was $5 cheaper than 29 pounds would have been if he did not buy the full bag. I am always amazed went people post a flame and they clearly just skimmed the message. If you are going to make a critical reply to someone, maybe read their message twice.

Maybe don't pick a new recipe you never did before. How about brewing the best recipe you have done before?

Wow. What a great write up. This should be very helpful for new brewers.

I am at 60 now headed to 53 which is what their website says is ideal. Do you think I should stop there? Do you think the amount of fruityness (I know, not a word) would be influenced by types of malts?

Yeah, that is probably a good idea. :)

Okay, during the boil I rehydrated 2 packs of the S23 at 73* per the website. Kept it on a stir plate as instructed for 30 minutes. Here is the stupid part. It's going to be a couple of hours before the wort is down to 53. If I just leave the yeast hydrated at room temperature until I am ready...

I am going to try the Saflager S23 yeast for my Oktoberfest tomorrow. I read the instructions on the Fermentis website and it says to rehydrate at 73*. No problem there. My question is do I pitch it into the 52* wort or do I cool the rehydrated yeast down to the 50's before I pitch it?

You have it set for equal sparges. You adding the 1.67 gallons will raise the temperature and make the mash more fluid for draining but the main reason is after grain absorption you should get approximately 7 gallons in the kettle before you do the 7.22 gallon sparge giving you two equal volume...

Cold crash an Hefeweizen or not?

Brewing my first Oktoberfest Lager on Sunday.

Thanks Martin. I just used version 1.13 to plan this weeks Marzen brew. How do we reconcile the theory that RA is not important with Plamers video above? He suggests RA makes a difference in the complexity of the flavors.

Okay, this will probably only muddy the waters. I am planning water adjustments in Bru'n Water for a Marzen I plan for this weekend. Using the amber malty profile it suggests an RA of 45. After some Gypsum and Calcium Chloride additions my estimated mash PH is 5.3 and the finished water...

Pardon the thread hijack but I have a decanting question. I regularly make small starters and pitch the whole thing. This weekend I am going to make an Oktoberfest lager that calls for a pretty big starter so I wanted to decant. So 24 hours on my stir plate then 24 hours in the fridge. My...

I am no expert on wheat beers but I used 1/2lb of rice hulls on 7lbs of wheat and 5lbs of 2 row. I think you need more rice hulls.

It is only 15'. I certainly could do that. I was just trying to keep it a little simpler and mobile.

I have a tankless hot water heater that has a flush kit on the bottom. I can hook a hose from my charcoal filter to the cold side and get filtered 140* water out of the hot side. The problem is, how do I get it to the HLT? My RV hose can't handle the temperature. I found a hose at the local...

Peanut, the rescue dog, in "Rescue Dog Brewing" hangs out when I brew. She likes it when I spill a little wort on the floor. :)

Yeah, second in line if the sale falls through.