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Well that answers it. Are you saying making a blue moon clone/wit with only coriander is a good way to go? I have plenty of coriander. Every recipe I have ever seen calls for both. Although fresh crushed coriander smells awesome and is what I want the beer to taste like. What amount of...

The recipe calls for more orange than coriander? Brewers Best is Orange peel chunks not extract

Any real difference? Cant find McCormick this time of the year. I've used McCormick once and it was good. Never used Brewers Best Making a Blue Moon clone. Doesnt have to be exact as long as it taste good using Brewers Best If it works is the amount equal to McCormick 0z to oz

I have 3 year old open hops in the freezer. Still makes a fine beer

like bras only longer. Saaaaaz With my picky out in an extremely snooty way while looking down upon all other hops

You could build a 240 simple control panel for around $75 on the coffee table watching tv drinking a beer in an hour or two. Not worth buying one

I've been using this for over a year with homebrew cooking smoking meat...everything. Dead on accurate 3 second read time. Couldnt ask for more. For $12 you could by 2 and have one for a spare https://www.amazon.com/gp/product/B01IHHLB3W/?tag=skimlinks_replacement-20

Brewers Best dried orange peel vs McCormick Orange peel? Brewers Best is around $2 McCormick is over $5 Why such a difference? Is one better than the other?

Whats your spice amounts?

Now that you're around could you clarify the spice amounts. There was a lot of confusion. Also dried vs zest orange amounts

Get a Wilser bag....great bags and a member on the forum

I just started using it. I "think" I like it. I did a split batch one dry hopped with El Dorado one without. I liked the El Dorado one better. I was afraid of getting red Jolly rancher but I didnt get that. I think I got some sweet candy/ citrus out of it that I liked. Will be using it more often

Wow...Quite the build. I hope your fermenting in the keg otherwise you could just dump some Oxiclean in the keg and forget about it for a few hours....or just rinse with warm water which is really all you need to do 99.9% of the time

Ale temps are usually around 68 liquid temp.....look up Swamp Cooler....seems like it might be a good idea for you

If your closet is72 your beer is more like 77. At that temp you ripped through fermentation...higher temps quicker fermentation. You might have a small leak in the lid. At high fermentation there is so much co2 activity it overloads the leak and you get airlock activity....when it slows down it...

If its sterile I would think longer than 3 tomorrow shouldnt be an issue I've brewed beers where I chilled to 90 and transferred to a a regular 6 gallon bucket and stuck in my ferm chamber in my musty basement till the temp dropped to pitch temp the next day.....never had a single infection...I...

correct...except not WHILE chilling...Chill to 150, stop the chiller add hops for 45 minute steep while the temp naturally drops over the 45 minute period

My last 2 beers I skipped 60 minute altogether and added my bittering hops a 5 minutes and the rest at 150. I dont think the beer tastes less bitter. If anything it thinks it taste more balanced and smoother. I've also dropped my boil to 30 minutes with no ill effect.

I brew 25# in my kitchen with hardwood floors....believe me...if it was a hot sticky mess the boss would put a quick end to it.....I cant imagine BIAB without a hoist.....Not being disrespectful at all but why dont you have a hoist?.. It so easy to do

Likin your positivity...cheers to that