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Just sharing: Facebook event link Calling all homebrewers! Join us on the third Monday of every month for a homebrew meetup! Come exchange beers, ideas, and network with other brewers. All clubs welcome, as well as brewers without a club of their own. For now, no formal meeting or presentation...

Cool. If you are going there, they also sell homebrew packs of their house yeast via Imperial. You can get it at the General Store. I'm not part of a homebrew club either, but have been making a few friendly connections via Cadillac Straits in Madison Hts. They have a nice homebrew store there...

Yes! That sounds like a way to make a nice batch!

There are no style guidelines for the competition, it's wide open. So I'm just trying to firugre out how to add specialty grains and have it all come out right. I'd also like to add some volume of wort to get over 7gal preboil so I can wind up with a full 5gal finished batch. I think I'm making...

I just checked it out, Brewer's Friend allows a "custom" ingredient, but I would have to know the PPG and DP. It also requires me to enter units like a grain (oz, Lb, grams etc) so I don't know how to enter that, even if I make assumptions that it's 5gal of 1.060sg or something. Hmmmm

I signed up, should be fun. I have a friend going to pickup the wort for me as a proxy, then I will make the drive to drop off our bottles before labor day. I'll definitely be going to the brew expo on Sept 19th. Arcadia was a loss, I'd love to see another brewery use that space. So much potential!

Reviving this question! I have this same situation, trying to figure a recipe beginning with 5 gallons of pale malt wort. What is the theory to calculate other malts to achieve a desired recipe? I want to add dark malts for a black IPA, so I guess I will need to mash with some additional base...

Saturday I brewed a Brown Ale using Lutra kveik yeast. Fermenting now at 84F. OG was 1.071, already down to 1.020. Calculated FG is 1.018

Kegged ipa with spruce tips from Big Brew Day.

American Brown Ale today. Looking forward to this, first time new recipe.

Hi there - Where is it located?

Here's my frenchie Gertie. Wife and I were traveling just before COVID and had her watched by a tech at our vet. She took this awesome shot. Rockin the Bell's Two Hearted collar... She's our first dog, and she's a sweetie. Snores like an old man, farts like one too.

Gonna try some fun stuff with these...

Belgian Stout, there is a bit of ruby color (in other lighting).

This looks pretty interesting to me. I think the deep conical shape and what appears to be a sanitary butterfly dump valve with 1.5" triclamp are clutch features if you want to harvest yeast and clarify in one vessel. Though they have not published a pressure rating, I guess it should be similar...

Update. This is kegged and carbed now. I wound up adding 4oz of roasted barley via steeping it separately and adding it to the fermenter. This was to boost roast flavor, and offset some of the licorice. The flavor is much more balanced now. Not sure how much of that is contributed to mellowing...

Update - I’m surprised. Tasting gravity samples, the licorice taste is fairly forward, even with the 1pc that I though would be conservative! Fermenatation is slowing, but not finished yet. Hoping this will evolve and mellow, given more time...

I have some extra Bell's stickers I could spare. Interested?

Good info, thanks for posting that. I brewed on Saturday and added 1 pc, 30 min into a 60 min boil. 5 gallons fermenting now. Hoping it adds some complexity into my "Belgian Stout" that includes roasted grains, C80, Special B. Adventures In Homebrewing said the licorice drops are less intense...

Adventures in Homebrewing had them in stock.