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I agree. At my HB club's meeting just before the NHC, the best judges are available and seated at a long table at the meeting and anyone wanting to enter a beer is encouraged to bring it in for an assessment. At least once they convinced me to enter a beer in a different category. Without...

Correct. And sometimes the 'club' is HBT or The Brewing Network. BTW, what is a Classic Amber Pils? (in your OP)

I leave very little but I want it to either just barely blow-off or almost blow-off. This way the brown gunk either gets blown off (with minimal loss) or it gets stuck to the cone/neck area of the carboy.

But we don't know what they did to the water when they brewed with it, take those city water profiles with a grain of salt. At a minimum they could have decarbonated it by boiling.

I plan on doing a decoction on Saturday. If I go to all that trouble and THEN the world ends...Imma be soooo pissed.

To cut it the amount you likely need to cut it, you'll need some Calcium Chloride or Gypsum (Calcium Sulphate) to get your Calcium levels back. Usually Calcium Chloride would be preferable of those two. Without using any acid, getting a mash pH that is too low with that grist is pretty...

I agree with Yooper...and AZ_IPA. My BC is just too hard to turn (always has been), neither drill I have will even budge it when grain is in there, especially if I've conditioned it which I always do. So I've been crushing every batch by hand for over 2 years now, over 80 batches. And it IS a...

It's like guns and condoms...better to have it and not need it than to need it and not have it. I always use a blow-off tube and when I don't get a blowoff...bonus, no hose to clean.

I hadn't looked at those links. They shouldn't really call that second seal an o-ring. An o-ring, by definition, has a circular cross-section. If a seal is supposed to be made with an o-ring, generally it won't seal unless you use an o-ring. But the sealing surfaces must be smooth...

That's a really good question...because it depends. Sometimes just barely tightening the post will get it to seal when tightening way down on it will cause it to leak. You shouldn't need to tighten it super tight to get a good seal. Some of my keg posts bottom out before I feel much...

Sometimes (often) the fairer sex are the voice of reason. This seems to be one of those times.

If it's leaking out the bottom of the post it's not the poppet. The poppet is what makes the seal at the top (the little hole in the top of the post). That's the only seal the poppet makes. The thing that is making the seal at the keg/post interface is the o-ring around the dip tube. This...

markg, that's probably the W34/70 strain. Allegedly the same as WY2124/WLP830. When I don't use the Bock lager yeast, that's the one I usually use. It is a higher attenuating yeast. duffman, O-fest should have an initial malty 'sweetness' but it should not be sweet in the typical sense...

FWIW, that Hella Bock yeast is not the Ayinger strain but WLP833 allegedly is. I've confirmed 2487 is not Ayinger through Wyeast. They wouldn't come right out and tell me the source but from the hints they gave me, 2487 should be Schloss Eggenberg (Samiclaus). I always smack the packs but I...

I wasn't saying it didn't attenuate more...just that the DP of American 2-row is generally higher than continental Pils which is generally higher than UK Pale Ale. I don't think DP correlates to fermentability that well but to be honest I'm not sure there's no correlation at all. I don't...

When you pull from a keg you're pulling from the bottom, right where that 'cloud' of stuff has settled to. If you wait long enough it will compact enough that you won't pull it from the bottom but that takes time. Or you can just drink the cloudy stuff at the bottom and eventually it should...

That's the most awesome HLT I've ever seen.

I often will forgo food just so I can drink beer on an empty stomach so I'll catch a better buzz. I can eat later. There, I said it. And I know I'm not the only one.:)

Here's what I do, I'll use your exact example: First you select 'liquid yeast', 'intermittent shaking', 6 gal batch size, check the 'calculate viability from date' box, and enter the mfr date in the box (1/25/11). Slide the 'growth factor' all the way to the right. Then start adjusting the...

Mine is very simple: 10# German Munich Type I (Weyermann, 6L) 1.5# German Dark Munich (Global, 12L) .5# Carafoam (Weyermann, optional) You can use any noble hop to ~22-24 IBUs, I used Hallertau this last time. The style doesn't need any flavor/aroma hops (especially aroma) but you can use...