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Someone should warn this woman about one of the deadliest, vilest stuff used in beer: dihydrogen monoxide (DHMO). http://www.dhmo.org/facts.html

I'm perfectly aware that I might be wrong and if I am, please correct me. I searched around a little bit and couldn't find any evidence, One of the big shots at one of the two largest macros here told us to be careful about the formation of carbon monoxide during fermentation. And this guy is...

A few colleagues and I are starting a homebrew club in our campus, with the purpose of spreading the word, offering some basic info and training, facilitating group buys, arranging tasting sessions, etc. We were given a room for the brewing part next to the cafeteria that was being used to store...

Anyone?

My HBS carries this malt (it's belgian I think). It can be used as 100% of the grist. Has anyone tried doing a SMaSH with this?

I like your suggestions, although I don't think I'll dry hop...or maybe I'll split the batch in two and dry hop one half. The new hop schedule: 0.7 oz @60 1.5 oz @5 2.2 oz @ F.O. Thanks!

Hey y'all, I've never made a smash or used these ingredients, so I thought I'd brew something hoppy with a nice malty backbone. Here's the recipe I came up with, tell me what you think or what you would change: OG:1.053; FG:1.013; IBU: 36; Efficiency: 70% Yeast: US-05 Final Volume: 5 US...

When you work at a bioprocess engineering lab, and are appalled at all the would-be-great-for-brewing stuff in there, and constantly repeat to yourself, "MUST...NOT...TAKE HOME".

Yeah, it's a 2.4 gallon batch (1.055 OG). According to mr. malty I'll just need to pitch 28 mL. Thanks everyone :mug:

So, I harvested the yeast cake today into a sanitized mason jar that I put on the fridge, and I'm using it tomorrow. Would a starter be needed?

Cool, thanks :)

I have a batch finishing up primary that i fermented with S-04, and I'm planning on brewing another batch two days after bottling that first one. Can I just harvest some of the yeast cake into a sanitized jar and then repitch some on my next batch (using mr. malty's pitch rate calculator)?

Sure, but I can't find a cooler with a small volume and a spigot/hole. What efficiencies are people getting with this?

Looks awesome pedimac! Today I found a huge curtain made of voile that I'll be using for the mash, I wish those coolers were easily available in here, looks perfect.

Thanks for the suggestions :) I found some sort of SS steamer rack in the pantry, I plan on using it as a false bottom along with the bag, it sits about an inch above the bucket spigot, seems like a good idea...

Hey everyone, I'm about to make my second AG recipe. For the first one I used DeathBrewer's stovetop AG method, but with such a small grain bag as mine I found it to be too much of a PITA, it was hard to maintain temps, etc. So I thought of building a cooler mash tun. However, I'm brewing ~2.5...

Thanks, great info! Thanks Yooper, looks great! I'll be brewing that instead. And thanks everyone else for your tips, this will be my second AG batch and any help is welcomed.

No, it's grain, belgian. http://www.brouwland.com/en/

The Amber malt is ~20L I think

Why the 90 minute boil? My HBS listed Amber malt as a base malt, so I thought it could be used in generous quantities. I think I'll go heavier on the pilsner then. My HBS also has Munich and Vienna, do you think any of these would go better than the amber? Thanks!