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I don't think you really need to worry about it. I imagine the hoppy aroma you are getting is just from CO2 coming out of solution and carrying the hop aroma with it. I have never had any issues with leaving kettle trub in the fermenter.

If you update the original post saying the contest is over people might stop guessing.

I am not a water expert but I do make water adjustments to my brewing liquor. I start out with RO water but your water looks pretty close to RO. To my hoppy beers I like to add 16 grams gypsum, 3.5 grams calcium chloride, and 2 grams epsom salt to 10 gallons of RO water.

Well the fact that 2 of 3 thermometers are reading the same tells me the floating one is off but the easiest way to find out is to fill a cup with ice and then add some water but not enough to make the ice float. Give it a stir for about 10 seconds and then test the thermometers. They should all...

I feel like more options are definitely better. I love being able to go to the brewery to buy beer rather than having to go to a state run liquor store here in Utah. I feel like making anything mandatory (when it works just fine without it being mandatory) is a bad idea.

Yeah you should be fine.

I have done full volume mashes several times with the BIAB method. I just dough in with the full volume of water. You can expect to see a few percent drop from your efficiency but nothing major. I think one possible benefit to adding the sparge water right before you lauter would be that maybe...

I don't think you would have any issues either way you do it. Topping up with RO sounds a little bit safer but I don't think the amount of minerals in the DME added into the amount of minerals in your brewing liquor would make a huge difference unless your brewing liquor was already at the upper...

I honestly don't know the difference but at a $40 savings each, with plans to get 6 of them, I feel like a savings of $240 makes that decision for you.

I don't really know the specifics but it seems to me like many small breweries would benefit from using a distributor since the distribution aspect of the business is basically a completely different business altogether. The brewery would have to hire their own distribution team of drivers...

This is awesome! I have super shed envy!

I don't ever do a secondary really. With my DIPA I just do primary for an extra week after the beer is done fermenting, then bottle and condition for 3 weeks or longer.

:off: This made me laugh. :mug:

I realize you are probably set on selling but I first heard about Clarity Ferm on the Brew Strong podcast with John Palmer and Jamil Zainasheff. Jamil said that he had a customer that asked if he had any ciders because she was severely allergic to gluten and could not drink beer and hadn't for...

I live right next to Murray in Taylorsville! Generally, you want to pick the hops when the cones start to feel papery on the outside and when split in half the yellow lupulin glands are a dark yellow, like a school bus yellow. (I don't know if school buses are yellow in Norway but think back to...

Hops are harvested in the fall. You can definitely use them fresh just by adding them to your boil. A good recipe would be any pale ale recipe. You really want to showcase the hops even if they are unknown. I think you should definitely harvest them and use them this coming fall. When harvesting...

Nice! It might not help this brew a whole lot but it will definitely help your future beers!

Yeah it does haha! I just thought that since homebrew finds listed it that it might be good enough. I might just have to bite the bullet and get the Milwaukee that I have had my eye on. Thanks AJ!

A wild yeast infection can really thin out a beer. Maybe look into your sanitation procedure.

An easy loophole to get around the "No Alcohol" restriction is to just say you are shipping yeast samples in solution.