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The bros were on the BN about a month ago and talked in a bit of detail about their recipe formation process. You are correct in saying that Pils is the base of almost all of their beers. They said they chose pils because they can always darken a grain bill up, but can't make it lighter...

Last weekend, my dad and I stopped for lunch at Artisan's in Toms River, NJ. As we were walking in, I spotted their brewer, Dave Hoffman (who also has his own NJ brewery - Climax) outside taking a break. I introduced myself and just mentioned I was a big fan of the Climax product. We chatted...

I'm in Bedminster, but work is Passaic, so I drive past the Oranges on my way home. I buy everything online too, because BWH is only 2 days ground, but I could use a LHBS if an emergency ever came up.

That might be something worth knowing. Where do you shop- Gaslight?

That is strange.... I used the same recipe and I believe Beer Alchemy put it beyond the darker side of the color range. I have never used Beersmith, so this is just a guess, but could you have entered US Roasted Barley instead of the UK Roasted Barley? For example, at Brewmaster's...

Base malt is something I have recently put a lot of thought into. The bros from Troegs were recently on the BN and talked about how they use Pilsner Malt (which is a 2-row barley) as the base in all of their beers. Reason being, you can add color and character, but you can't make your malt...

This happened to me once or twice in the neck of my better bottle. I always sanitized an allen wrench, held onto it with a pair of vice grips, and yanked the bung out. But I kind of like the wire hanger trick mentioned above, because it eliminates the chance of dropping the allen wrench...

What are the chances you were running the tap water to the filter through a nice green garden hose?

As stated - the starter is a must regardless of the handling situation. I also mail order my liquid yeast. My advice is to be smart about where and when you are ordering. One issue is freshness (or turnover), the other is transit time. I order from an online shop that I can get Fedex...

I am not looking to hijack the work done here already, but I just started a thread about that issue (and some other issues) here: https://www.homebrewtalk.com/f12/trogner-bros-talk-nugget-nectar-bn-257110/ I am trying to get away from the Zymurgy clone because it doesn't jive with the...

Time to clone this thing! I am looking to revisit an old "recipe" for Tröegs Nugget Nectar. The brothers were on the Sunday (Monday) Session a couple weeks ago, and this beer came up. I know they really limit distribution to the Mid-Atlantic, but I have had this beer direct from the brewery...

I am very cool with that - cheers to you too! Joe

I don't mind a little back and forth, but I think you are missing the tone of what I was going for. My primer is really like a supplemental to the other AG instructions we have all read. I was making the assumption that a reader knew the all grain process very well, but didn't know what...

Don't get me wrong. I have used Beer Alchemy on my Mac since my first batch of beer. I have to imagine it is using similar formulas to BeerSmith - as it does allow entry points for ambient temperature, (estimated) thermal mass, and water:grain ratio in the mash calculation field. As I said...

It kind of depends on how much you fill the 5 gallon carboy up, and how particular you are about volumes. Other variables include fermentation temperatures, yeast strains, and wort composition - all things that effect the vigor of fermentation. I actually do my fermenting in a 5 gallon...

Yeah, I'll go with that. I believe that I have heard that a thinner mash may promote a higher efficiency. I also believe I have heard the trade off is a slower conversion from starch to sugar, because there is literally more volume that the enzymes need to search through. You can still get...

This is basically the fundamental problem with cold side temperature control. I think that anyone with any degree of temp control success will agree that it is best to monitor the temperature of the wort, rather than to just leave the probe dangling in the air. Even attaching/submerging...

For a true sanitary set-up, you will need at least one welded tri-clamp fitting. Something like this: http://www.mcmaster.com/#quick-clamp-tube-fittings/=d66uil You can always put a threaded tri-clamp adapter through the kettle wall and build something bulkhead-like (which is what I...

I like the cooler because of its ability to hold mash temps steady, but the rest of your description jives (see pic below). I think your comments about wasting sugars is dead on - I am sure that plenty is left behind. I simply don't care. You would also be horrified by the amount of wort that...

I must have been unclear in the first post. I am thrilled with my 75% efficiency. It is consistent, and is basically a natural outcome of my brewing process. I have said this before, but I believe that your system should dictate your efficiency, instead of letting efficiency dictate your...