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chocolate :) it doesn't seem to have any extra odor.

One pouch in each carboy. Currently drinking a glass from the batch with out the white funk and taste great!

10 Gallon batch of double chocolate stout, one batch clean, and one well... Doh! when I racked it you could taste something was a bit off in the infected batch. Oh well I'll drink the good batch first and see if we can age out the other batch.

Quick update: Did a 10 gallon batch of stout over the weekend. The kettle false bottom did its thing, drained all 10 gallons with out issues. Oh and no efficiency problems this time 81% woot!

It fits in very well, but that's a good idea there is a bit of room for it to jump up. The clamp should hold it in place perfectly. I'll let ya know how it works. So my best guess at this point to explaining my efficiency is maybe the guy forgot the 4lbs of wheat malt. that would put the...

Well the digitals looked to be about 0.5-1 degree lower than the mercury thermometer. The 2 mechanicals were the furthest off, the big one was off nearly 10°. I didn't realize you could use the nut on the back to adjust them, which was one of the reasons for doing this :)

All Grain Batch #1 Gain 0.50 lb Rice Hulls 6.00 lb Pale Malt 4.00 lb Wheat Malt, Ger 1.00 lb Munich Malt 1.00 lb Wheat, Torrified Hops 60 min 1.00 oz Pearle 15 min 0.50 oz Hallertauer Hersbrucker 15 min 0.50 oz Saaz 2 min 0.50 oz Hallertauer Hersbrucker 2 min 0.50 oz Saaz Used...

So how many temps do you need before you start trusting them? hmmm I say 6 is the magic number lol

Yeah don't get me wrong, I'm a firm believer in anything worth doing is worth doing to excess. I've been extract brewing for about 2 years now, and have been lurking the forums for quite some time. This was the first time I had seen this configuration, thought it was wonderful in it's...

Took a AG class last week at my local brewpub. They used quick connects to attach the pump directly to each pot. No giant stand and complex plumbing required. Oh and quarter barrels make good step stools.

I just ran across this article, and didn't see it shared here Great Commercial Beer from Malt Extract by Donald R. Outterson Extract brewing, the step child of the brewing family, can produce top-quality brewpub and microbrewery beers. The key is understanding the properties of malt...

The "skunky" taste is usually from exposure to sunlight. The green bottles let in more light than the brown bottles as well. The list of beer faults can also be handy to help to identify and describe tastes and off flavors. http://www.bjcp.org/docs/Beer_faults.pdf

My favorite online style guide, it has great descriptions and lots of commercial examples: http://www.bjcp.org/2008styles/catdex.php

Lots of beer with different candy, the red-hot beer was not bad. Candy corn beer not so much. Lucky Charms in stout on St. Patties days seems popular at my local brew pub. One guy made ants on a log beer, which was supposed to taste like peanut butter, raises and celery, was not a fan. I've...

I don't like to shake to force carb because it just seems stir all the sediment back into the beer that I've been letting settle for the past week. It will settle back out again just takes a couple extra days. Most my friends are babies and don't like floaty chunks :)

The "beer guns" can be a bit messy till ya get the hang of it. If the pressure is really low and the beer is not overly carbonated, I have found I can fill bottles right from the tap. I like to bottle up the last bit of a keg, so that I can tap a fresh one, and it's nice to have a few bottles on...