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I have the luxury of kegging so if I tasted it and it was under attenuated I'd just warm it up and let it ferment out in the keg!

Do you know where they operate? It's really hard to get CMC stuff now that I moved. They love supporting homebrewers but they are plenty busy with the breweries they work with and I haven't found a LHBS who carries there stuff because of quantity and shipping cost.

Just to add a little to what @wilserbrewer said, it gets much more difficult to do any sparge with bigger grain bills. I did a 12 gallon batch and my numbers were low. Trying to maneuver that heavy, hot, dripping, bulging sack o grain to just squeeze it much less dunk it or pour over was a...

Sam's my spirit animal [emoji16][emoji482]

These are the threads that make HBT awesome! I have a few experiments laying around that I sample now and then. You already tasted it and it's not vinegar. Carb it up! If it's not sour or vinegary then it's not going to contaminate a keg. And if you're worried, o rings are cheap! I will pay for...

This is my La Bici 5 Rabbits Vienna lager clone from the Session Beers book. Brewed a couple of months ago and bottled from the keg. I really like this beer! Warmish fermented with 34/70 and really coming into its own now that its almost gone! Great malty flavor but still crisp and dry. Damn...

I haven't taken a hydrometer reading in... wow, can't remember! I know I should. I'm a total data nerd. But I just got to the point that I brew, I trust the yeast to do what it does, and I enjoy the beer.

https://www.homebrewtalk.com/forum/index.php?threads/641360/

Not a hijack, I consider all discussion related to good head to be relevant

Not a hijack, I consider all discussion related to good head to be relevant

LMAO Yeah, that would be expensive!

Here's the 644 version (I ran the beer sitting in the lines out) right after pour. Clean and sanitized glass, did not take a sip yet Maybe 15-20 seconds later Less than a minute after pour I've decided there are a lot of foam positive properties as evidenced by the lacing but overdid the...

@Denny just listened to this episode. I have used malt from Colorado Malting Co in Alamosa, CO almost exclusively when it comes to base malt and wheat malt. As they have experimented and expanded what they're making I've tried several malts-Belgian, Belgian chocolate, crystal, Colo-Pils...

Thank you sir, I'll look for it or try to contact Chris

On this beer I actually did a 45 minute mash and cold pour over sparge. I haven't mashed out since switching to BIAB. It was a longer than expected boil to deal with additional volume and low gravity.

Or I could try to email Mr. Colby

Do you remember a rough time frame @Denny? I have almost every issue of BYO for the last 6-8 years...

Glassware was hand washed without detergent, rinsed with very hot water, and spritzed with StarSan before pouring

Thank you sir!

@Denny I listened to the oats episode this morning and got a lot of good info. I know Drew experimented more with oats (what's his HBT handle?) but I'm wondering if Golden Naked oats or oat malt operate differently than flaked or rolled oats. I now know that oats can contribute to head collapse...