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Left mine on the yeast. Tried after 4 months - a little funk and no sourness yet. I'm going to leave it for another year before sampling again. Patience.

I've had mine for a couple of months now, and I'm really happy with it. My one minor complaint is that there is a space in each corner of the hopper as it meets the rollers that allows grain to get through via the outside of the rollers. 4 pieces of tape fixed it. Ended up setting the gap...

:mug:

Same here.

Rochefort 8

From their web site: Homebrew 5 gallon pitches (125ml) are approximately 2-4 hundred billion cells for ales; 5-6 hundred billion cells for lagers.

This

+ 5.5 gal Doppelbock = 6,362.5

Looks from the notes like you added fruit to the secondary?

+ 5 Mild + 5 Belgian Pale Ale = 5,716

Good article! Doesn't altering your water to match a specific municipality's public water supply assume that the brewers there aren't treating their water somehow? I've heard that brewers in Munich soften their water through boiling or other means. I think getting the correct mash pH for your...

A good thermometer would be on my list.

I recommend viewing BrauKaiser's decoction videos on YouTube. There are three of them, and they are awesome.

Keep a close watch on your temps, and don't rush the sparge.

I like the idea! 1. Cacao nibs and/or chocolate malt. I added 4oz cacao nibs to primary in a stout that turned out very well. 2. I always thought chipotle chili went well with chocolate. Also adds a smokey dimension to the Porter. 3. If it's an extract kit, I would add some DME to the boil to...

2763.5 + 35 (2 posts above) + 6 Hefeweizen = 2804.5

I'm also in Colorado and have high alkalinity. I had my water tested just before Christmas and had alkalinity of 201. I emailed the water district this week with a few questions, and one of their chemists told me current alkalinity is 248. I was diluting and acidifying, but with my water...

If you double click on the grain, a window should pop up with all of the properties for that grain. Right at the bottom of that window is a box labeled "When converting to extract, replace this with". That is where you should find it.

I prefer zest. I usually throw into the boil at 5 minutes or flameout.

I use a mortar and pestle for coriander seeds. I crush to the point where all of the seeds are broken open. No need to powder them. I don't use orange peel. I prefer to use zest only. I find that the peel can cause astringency. If you do choose to use the dried peel, use it whole.