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Maybe consider moving your crystal 60 back to 5% to dry it out a bit more. That's still a little sweet. Also what hop flavor are you looking for? more fruitiness or a dryer bitterness with less fruit? I second the idea of moving the crystal to flameout and maybe do your additions at 60, 45...

Thanks guys. I agree with you but thought I would ask since the recipe called for it to be added to the water. It was in the Drew Beechum's "The everything Home brewing book."

Yeah I calculated over the last 2 batches that my efficiency is now 63%. So the false bottom does effect efficiency in my case. It's really nice having the false bottom, spigot and temp on the mash tun though. I'm building my recipes based on this new efficiency now.

I have a recipe for a porter that calls for calcium carbonate. Wondering if anyone uses it all? I've heard that you should put it in the mash if your going to use it all?

I wonder if your Ph is being effected differently by the wheat? Maybe test your ph as well to check that variable. The other thing I've heard and read is that what malt is a smaller grain and that the mill needs to be adjusted for it. If it isn't then you might not be getting the right crush...

I have done around 20 batches and more than half have been partially conditioned in growlers with no problem. My LHBS has been around for 20 years and said it was fine. Several local breweries bottle condition in growlers including Berkshire Brewing Company out of South Deerfield, MA...

Have you done a batch yet? All grain, extract, partial mash? If you haven't done any yet I would suggest doing a partial mash.

There is a two hearted clone down in the recipe section under IPA. Do what your really going to enjoy drinking. I would do some clones of your favorites to get started and then you will know what some of your favorite ingredients are and you can begin to build your own with that knowledge...

I thought i would follow up and share about my experience with the false bottom. It's about a gallon that remains below the bottom. Went ahead and did my usual 1.25 qt/pd and found that my efficiency dropped by .007 with the new system. I'm assuming this was because not as much water was...

You could add a touch of Crystal 120L to darken it as well. What color are you shooting for?

What they shared with me at the shop where I bought mine was to size a piece of sponge so it fits into the cap touching the probe. Then wet it with distilled water and close up the cap for storage. Tends to last over a month for me before I have to re-wet. It's rare that I go for longer than a...

I use four ounces cold press in cold "previously boiled" to sanitize water per 5 gallons. Let it sit for a few days and one thing i have found helpful is to brew coffee and drink it cold. Whatever you brew that makes a good iced coffee will make a decent coffee porter. Not all coffees make...

I say keep it simple and straight forward. If he doesn't share an idea directly about what he would name a brewery then Call it "Phil's Brew House" and put together your names around that. Maybe print out a pic of phil to put on the tap handle. He looks like a cute little guy ;) Your awesome...

Founders Breakfast stout. Had the Canadian Breakfast stout on tap 2 weeks ago. Great stuff!

Let us know what you think after its in the bottle a few weeks. Cheers!

Maybe 150? I think your right. The hop flavor isn't very present and the oak will certainly take over.

That sounds like a nice recipe. That mash temp feels like it hits the fuller side of the balance for an english ale yeast. I've been experimenting with getting the mash temps right and trying to capture that english ale yeast flavor. I wonder about the Hop profile and if there shouldn't...

If its a 5 gallon batch you could do an oz of either. I love a good Centennial dry hop. How many IBU's is the recipe?

Bierhaus has a good recipe down in the recipes section. I used it and had very good results but am still tweeking trying to get the right ESB flavor from the yeast. https://www.homebrewtalk.com/f64/yeoman-special-bitter-192039/

Here is the response from the brewer at Alltech Lexington Brewery that recieved after e-mailing them for info. Hi Chris, Thank you for your interest in our beer. Below are the percentages of the grains: 78% American 2row 8% Caramel 40 8% Carapils 6% Malted Wheat Hopped with East Kent Goldings...