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They didn't work well, most likely, because you needed to make a starter. The lhbs owner should have informed you.

Oktoberfest. Whirlfloc and time.

I made a steam beer with s-23 and I think the only reason it turned out well was because of the northern Brewer hops covering up the yeast flavor. I have not had a clean ferment from it in a style where there is nothing to hide behind. I have decided to go exclusively liquid yeast for lagers...

The Nelson would be good, however the only other NZ hops I have experience with is Pacifica, but it was in combo with wakatu. The combo gave a great fruity taste and aroma so maybe you might stick with Nelson.

Yes. I make consistently better beer aerating. The evidence of aerating greatly outweighs not aerating. Why not do this easy task to give the yeast the best possible environment for a clean ferment.

If you are trying for a healthy, clean ferment, pitching the right amount of healthy yeast after aerating is best practice. If you want to cut corners, want ok beer, or want esters then do t aerate, whatever. Giving the advice that one should never need aeration, because, it works well enough...

Heineken commercial just said "made from only 3 natural ingredients." Made me laugh, but then it made me think. They would obviously know how to count, so they didn't accidentally miscount. Which makes me think that the key word there is "natural." Must mean they use hop oil instead of hops. I...

Wrong. If using dry yeast, there is no need for a starter, but the yeast will still reproduce and will require oxygen to make more cell wall.

Wb-06 will do a great hefe, I'm not sure if it will play nice with the rye, but that's probably because I don't like rye.

If you or swmbo frequent antique shops, you can find old cappers there for about the same price or much better than the commercial bench cappers. The plus with the antiques are that there is no plastic involved. My wife picked up 4 antique cappers at a shop for $75 a couple of years ago. I...

As much as it is going to pain you, time is your friend here. Cold crash the beer before bottling and then wait as long as you can after bottling. I have had beers drop crystal clear after a couple of months in the bottle with no kettle finings at all, even when I was using an ice bath to cool.

Steam beer would be great.

I wired a pt100 rtd into it and placed the probe against the back of the housing as per bobby's recommendation. Just as he did, I find it perfectly accurate enough. I use this heatstick in my hlt and boil kettle. Squeezing the rtd wiring in there works, it's not as tight as it seems. I kept the...

I miss revvy.

There is a thread here that is about cloning it. Might be something to check out.

Ever had Sam Adams noble pills? That's the closest I've seen to a German IPA. Back when it was a seasonal, it was delicious.

Sasparilla is an awful ingredient. It's very hard to overcome the medicine taste it imparts.

Magnum

Make sure you change your setting to the type of temp probe you have. That might explain the temp difference.

Recent 11g batch of Hefeweizen.