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I'm also in! Thank you for the opportunity Keg King! Ed

Hi Chituma! The version of the recipe you want is the one originally posted by Biermuncher at post #1 here. The rest of the 144 pages and more than 5730 replies are all about how wonderful the recipe is, or how it has been tweaked and modified. I have brewed this at least six times, and I can...

Just drink twice as much!!!! :ghostly: Ed

Hi J., Seems to me your mash was too thick and you didn't get the conversion as you planned. Assuming you have a good crush on your grain, my recommendation next time is use the Brew In A Bag (BIAB) approach in your 5L pot (ideally, you should get a 10L pot and use the full amount you intend to...

Hi Jeff, That is absolutely the very best way to approach this brew. Once you see what the original recipe should taste like, then it's perfectly normal to venture off into your own tweaks. It seems your efficiency is good, so you'll wind up with a slightly stronger brew. I've brewed this recipe...

Hi. Yes, 66°-68°F is a good temp for Notty. You've heard correctly, it can be a beast and rather vigorous, so make sure you leave yourself some headspace (or have a blow off tube handy!) Good luck on this brew. Ed

Beautiful! Now all you need to do is get the kegs filled, cooled, and serve! Ed

Same here, except I pump my sparge water into a 5 gal Igloo water cooler to maintain temp. Ed

Hi all and Happy New Year! I don't like IPAs as most are just "hop bombs" that are over the top bitter, so I thought I'd try an NEIPA since it seems to have so much more citrus and character. I settled on a "milkshake" NEIPA inspired by a commercial kit recipe, and called my beer "Gilligan's...

^^^^+1 this! Lagering is done after fermentation, so using a keg keeps it from getting oxygenated, light struck, or infected (assuming good sanitation of your keg.) It also has the added benefit of allowing you to put it on gas and lagering under pressure, so when you're ready to finally get...

Hi. I agree, it’s a good idea. I’d suggest if you shut off the pump to not close the ball valve to allow the wort to drain back and be included in the boil. You may need to pull the wort return line out of the pot so the wort doesn’t get locked in the CFC. I also agree with Jag75 that the little...

Hi. I really like mine, but it does have a little bit of a learning curve to adjust both speed of the wort going in and the cold water. When you get them in balance, the outgoing chiller water should be too hot to touch and the outgoing wort almost the same temp as your cooling water. That said...

Hi! Why would you set your target temp right at your boil point of 200°F? If you are boiling, let it go to the default setting of 212°F and your wort will boil when it hits 200°, it certainly won't get any hotter. If you're worried about the boil being too rigorous, then set your target at 205°...

Hi. I use this one: https://www.homebrewsupply.com/28-in-plastic-paddle.html. It's not very expensive and does the job. I also use it to scrape the bottom of the GF occasionally during the boil to keep it from overheating due to a blanket of gunk. If you decide to whirlpool at the end of your...

Hi all. It's been about four years, so I just got my second water analysis from Ward Labs for Collierville city water. I'm happy to share with anyone in this area who is brewing whole grain. Ed https://www.dropbox.com/s/vx5ftash2k7hy5t/Ward%20Water%2020190819.jpg?dl=0

Hi. You can, but certainly don't have to do that. What you describe is called a diacetyl rest (or d-rest) and it's normally done when folks are brewing lagers as it promotes yeast activity to clean up any buttery flavor caused by diacetyl. That said, there's absolutely nothing wrong with doing...

Hi RoguePixels, and welcome to HBT! This "hobby" can soon turn into an obsession as there are so many things to learn, and it's mostly all fun. You chose a great beer for your second brew, and I definitely recommend waiting to taste it before dry hopping. This is a great summer beer and has...

Hi. Yep, you’ve discovered what a whole lot of people already know. BTW, welcome to HBT! Ed

Hi. Nice looking beer! Sometimes, a cold and mild beer is just the ticket on a hot summer afternoon. You can really crush this without getting too wasted or your tongue coated by too hoppy a beer. Ed

Hi. Notty is a pretty aggressive yeast that can really build some Krausen, so if you don't have enough headspace, you should definitely be using a blow off tube. Personally, I'd wait until the 6.5 gal fermenter became available. Hope this helps. Ed