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I won't hate on macro beers, they have their place. Heck, I still keep a stock of Coors heavy in the fridge for when I need something with carbonation, but will allow me to still accomplish tasks. As far as overrated beers? Most of you touched on them; Blue Moon, "pastry" stouts(WTAF?)...

I've never brewed with it, but have had beers that had a percentage of DRC, from what I can tell: VERY GOOD.

Yes, I have heard WLP833 can give off grape esters. Haven't met a German beer I didn't like, now that you mention it, that white grape hint is something I didn't realize until now. It's good!

Like, every German beer? Commercial and homebrew? Ale or lager? I have read that sometimes light Munich can give off a grape flavor for some reason. Methyl anthranilate is a grape ester, usually used to make grape flavored candy like Pixie Sticks. Other than that, not sure how it would get...

I would start with pectic enzyme at yeast pitch and let it ride. Usually does the job IME.

Imperial Pub is similar to Wyeast 1968. I doesn't like long naps, but I usually spin up a starter every quarter to keep it happy and healthy, 1968, that is. So far one of my favorite English yeasts. Unfortunately, I am not brewing this weekend. Army owns me...then maybe once my bulkhead and...

This sounds like a very unmotivated way to go about it. You will have no control of oxygen prevention with the way you want to go about it. You can get a 4L bottle of Carlo Rossi(drink it or dump it) with stopper and airlock for less than the price of buying a gallon carboy. Doing 1 gallon...

I made a 3/8"(10mm)ID 20 foot(6m)copper IC for $25. It chills my 5.5 gallon batches just fine. Typically 200F to 100F in ten minutes, that's with just water at ground temperature, roughly 65F year round. Have been tossing the idea around to recirculate into an ice bath once to 100F to speed...

Had an eventful bottling day yesterday. The cheap wing capper I got from long ago decided to give up the ghost about 18 bottles into my packaging worth of 5.3 gallons of Baltic Porter. Ended up breaking two bottles no thanks to the capper. Both my LHBS were nil on the capper front...

Happy New Years Everyone! A tulip of Prince Charlie's Wee Heavy to kick off the day.

Santiam Brewing Prince Charles Wee Heavy. What a fantastic brew.

A little Russian River STS with dinner.

I use Brewer's Friend as well. The efficiency is related to the steeping grains only. I start at 70% when I build an extract recipe, then adjust the efficiency based on what my OG and FG numbers are after the brew day. I currently just finished a D-rest on my Baltic Lager this morning. My...

What's another week if your test comes back negative? If it comes back as a positive, same thing, it's not hurting anything sitting in the fermenter right now, is it?

For any five gallon batch you want a 6.5 gallon fermenter, at least. Some yeasts need more headspace than others. 30% headspace is a solid number I run with.

That's an excellent idea. What you could do is build it like a keezer and install a collar so you can have passthroughs for your coolant and power lines.

If it has been a couple days now, just change out the airlock for a new one and rock on! Those styles of airlocks aren't able to be cleaned well, which is why I use the 3-piece style.

1.003 would work for me. If you don't have a warm and fuzzy on that number, then get some distilled water, and put it into a clean and well rinsed(with distilled water) vessel so it can recalibrate.

I've tried to figure out the strains. But they have that info locked up tighter than a tick

I think a few have used Krispy, but can't remember who or what thread they posted about it on.