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I only bottled one batch so take it for what it's worth. SWMBO got tired of the "frathouse" look and told me I was switchin to kegs. BUT the 1 time I did bottle, it wasn't any big deal. Threw em in the dishwasher and pulled them out after cool down and bottled away. Fill 6 and cap 6...

A SMaSH beer is a great way to get "the process" down. I kegged a Maris Otter-Fuggles before I left for vacation and can't wait to get home to try it. I also did a Vienna-Sapphire that was REALLY good. It keeps things simple and allows you to learn the malt and hop flavor. JUST BREW IT!!

So regardless of when you put hops in the kettle, the bitterness is just as harsh? I ask because since I am 3 batches into brewing and I am curious if adding hops at various stages of the boil affects the harshness. Not the level of harshness but the harshness itself. Can you soften the...

Are you going to rack to secondary on Chocolate?

The 60 IBU bitterness gotten from a 60 minute addition, is no different than a 60 IBU bitterness gotten at a 5 minute addition? Bitterness is not affected by the time, only flavor/aroma?

I was wondering how the time in the boil at which you add hops affect the hop bitterness, if it does at all? I understand that adding early on in the boil can give more bitterness, but how does that flavor (early on in the boil) compare to adding hops much later in the boil?

Welcome. :mug: Lots of great people and even greater advice.

I used 1056. I wanted a yeast that wouldn't get in the way of the hops and malt. Not much point in a SMaSH if all you taste is yeast by-product. :D

It has been under pressure for 4 days and I thought I would update the thread. Again it smells typically German. Not sure how else to describe it. The citrus/lemon-lime smell has mellowed quite a bit and it is less in your face than before. A very nice beer and will be brewing it again in...

This may sound like a pretty simple question, but when making a starter on a stir plate, after approx 12-18 hours (according to the Mr Malty directions) it should be ready to pitch into your wort. Do you allow it to settle, pour off some of the liquid and pitch the slurry or do you pitch it all...

UPDATE: I kegged it tonight and thought I would make a couple observations. It smells typically German. I'm not quite sure how to describe it, but that is what comes to mind. After that smell subsided, I was quite blown away by the lemon-lime-citrus smell. SWMBO says tangerine but I don't...

When you read a thread entitled "You know you're a brewer if..." and you read every answer and giggle because you realize that 99% of them could be something you have said or done or thought. :mug: Guilty as charged!! :D

If you pour it cold and let it warm up, sniffing every few minutes as it warms so you can judge how temperature changes the flavor profile. And the waitress looks at you like you're a nut-job! If you order your beer by ingredients rather than name.

You aren't looking at a shed, you're looking at an outlying brew house.

I didn't sparge! I left the bag in the mash, pulled it out and let it drain while I brought the wort back up to a boil. No chill? Maybe next time.

The devil made me do it. Ok, maybe not the devil, but the SWMBO. She bought my kegerator this morning and we bought he new fridge last night. I have my first AG batch perculating away. I'll need to go get my kegs today as I am willing to bet the kegerator won't be here by the time...

Very good brew day. The Saphir was a very odiferous hop. It'll be interesting to see how it works with the Vienna malt after fermentation.

https://www.homebrewtalk.com/f36/first-ag-biab-smash-149085/ All Grain is very easy. Except for the math. :D You don't need a cooler. You can get a 30 Qt Turkey Fryer setup from your local home hardware mega mart for about $80 or so, $5 for large paint strainer bags and you are off and...

Might sound weird but smelling the steam coming off the boil smells very citrus-lemon kind of a smell. Almost at the 20 min. addition. So far so good.

I am midway through the mash on my first all grain. It just so happens it is a BIAB as well and a SMaSH. I am using 12 Lbs Vienna Malt. Missed mash temp by 2F and hit 152F I have 5 Oz of German Saphir in waiting. I opened the hops and was smacked in the face by a lemon lime smell. IT...