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Honestly, let it ferment, throw in campden, let it sit a day, then add syrup and taste. I didn't even add any AJC last time because the starbucks syrup is really sweet. If you have a few extra days, try it in phases to avoid getting a sickly sweet mess, unless that's what you're going for.

This is my "Ghetto eHERMS" I'm using now. Anova sous vide heater/circulator, cooler mash tun and old boil kettle HLT. If I insulated it it would probably work even better, I may try that next round, but the pot lets me finish the warming up on the stove when needed. The 110V element is slow to...

My method I picked up somewhere long ago was to bottle over your open dishwasher door, so when you drip, it just falls on the door that gets washed next time. I have always used the few inch long piece of tubing method as well, I don't want to deal with a big hose and knocking over bottles...

If you guys are having problems with hop debris in your kegs or bottles, you've not properly cold crashed/racked the beer to your serving vessel. A hop spider costs all of about $20, or get the ~$40 stainless basket version from many different vendors and reduce it before you have to dump it...

Quite the thread revival. I've made them to every one I go to and people are flat out AMAZED at the idea, and wonder where we got it. "Uh...$5 will make you a few, you should try it some time." I thought this was the norm for beerfests of any kind really, but I guess not?

I've gotten to the point where I feel some of the milk stouts get a little too muddy/sweet tasting, like maybe they need a hit of roast barley or something to give a little of the edge back... I haven't made this beer in awhile, but I may re-brew it and try something along those lines.

Ya, I'm thinking I may want to try it, and just scale it to a size I can fit in my tun. It'll be a minimal investment of grains if it doesn't work out. Thanks for the reply!

Always considered brewing this and I think it's finally time. I have a 18month old solara of a Wheat/2-row i'm thinking ill empty out and refill with something new, possibly this. I was wondering if people thought this would work out ok as a "normal" stout as well. I've been on vacation and...

That's all I've ever done...

I've had gunk get stuck in the poppets of posts, so I fully break down every time. O-rings are cheap and plentiful, it's easy to disassemble everything, and i'd hate to have gunk screw up a new brew. IPAs definitely get some gunk in the posts. Take the chance, if you want to save 5-10 mins and...

Well my first attempt was a hit, kicking the keg in about 6 hours at a party full of bud light drinkers. Thank you very much for the recipe Braufessor!! This will be a mainstay in my rotation now, with some variation. Possibly the best beer I've made.

Interested in the outcome as well. I'm slightly surprised at the late hops and dry-hops. I'd think they'd be excessive in this beer. It seems like the beer is just a good initial bittering and then coffee as the finish as far as flavor goes. It's been awhile, but that was my thoughts having...

I'm just going to assume you meant 1.007? 1.07 is a starting gravity of something like a 8% beer... If 1.007...That's fairly low finishing for most ale yeast strains...shouldn't be all that sweet really. It could be a yeast off flavor, where were you fermenting, and at what kind of temperatures?

Going in to dry hop #2 after 5 days of dry hop. Started tasting a bit sharp...which usually means too long of a dry hop for me..so pulled first bag and swapped with bag 2. Was going to keg and dry hop but I don't want to get too much hop gunk in there, don't have another free keg for a transfer...

so...you're making a beer?

I'm not sure if the stuff you're talking about is 1-step or PBW maybe, but make sure it is a sanitizer, not a cleaner. Star San is a sanitizer, PBW is a cleaner. Always go for that star san. Get a 5 gallon bucket with lid to keep a batch in so you dont have top keep throwing it out, if you dont...

Basically, want to see if anything tastes "off" as far as funky, sour, or just plain unpleasant. Understood...for a Hef, a very large amount of the flavor comes from the yeast itself. You will likely have more of an American Wheat now, just won't have the flavors you're used to for a Hef. It...

That's how plenty of large breweries do it. How big of a starter are you looking to make that a stirplate can't manage it? There's differing schools of thought on this, but I don't think you really need to be agitating the crap out of it to make a starter work, there just needs to be a little...

At 2.5 weeks, it looks kinda odd, but not totally out there. Can you give them a sample? Also, us-05 for a Hef?

Good to hear, I thought they were vitally important to the mash conversion or something.... Water chemistry is still new to me. For reference, which of the profiles is your favorite, because I saw roughly 2:1, 1:1 and 1:2 for Gypsum:CaCl, but it looked like the first was your preferred?