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Just spoke today with a brewpub owner being affected by this very same thing. The state can't get it done until the feds rubber stamp it. Meanwhile, he can't brew.

Good deal. ps Brett isn't always a bad thing, if you like how wet horse blankets smell. Used in lambics when it's the "right" Brett.

Might want to do it if dry hopping, but I have started adding dry hops to the primary.

Your OP specifically mentions "off tasting beers". Where do you think those are coming from if not infections? Plastic is hard to get sanitized, especially if scratched. But to each his own as they say. It's hard to imagine the five minutes you save in cooling time by stirring the wort as...

You have a nice recipe already. Personally I would forego the caramel extract as well. Let the malts do the flavoring, you are getting it already. Cocoa powder or chocolate are not really good beer additions. Too much head destroying fat for both. Chocolate has sugar, lecithin, vanillin and...

You may have a bit too much hops for that style, but Cascade is a pretty mellow hops and a good one. With so much late hopping it should be just fine.

Agreed, assuming you didn't start with mega trub in primary.

Just play this one while shaking your carboy the entire song.

1. Water. Do you have any kind of chlorine etc. filter? 2. I take the first gallon or so and let it run through, then add back into the top of my mash tun because that help clean up things, and improves efficiency to boot. Then from there I drain first runnings into the brew kettle. Then do...

I would suggest avoiding the pumpkin for this style. And would avoid the smoked malt completely. Maybe the cherry wood smoked briess at 8 oz/5 gal, but if it's peat or rauch malt forget it. Nastiness.

Yeah hickory, or better yet, mulberry or alder. Smoked porter. I'd be careful of adding a mixed spice, you don't want salt, or MSG at least I wouldn't. For sweetness some honey malt.

Forget the whole idea, and brew a nice big hoppy stout instead. Eat your meat don't ferment it.

Think I would make a quick pale malt only batch using the same yeast but not overpitched. Still, seems like a lot of cardamom and nutmeg in particular. Maybe make a quick pale ale and get them drunk first then feed them the other.

It's called "Fresh Fly Brewing" AKA "The New Style".

Let's face it. Tastes Great was and always will be more important than Less Filling. The style points are secondary. The score sheets reflect this. Some styles are much more open to interpretation by the brewer. If someone wants to bang heads in an American Pale Ale category without...

Maybe drop the tablet in some Star-San first? OP, just shake that fermenter. EZ PZ LOL>

If you have a lot of trub or sediment after 2-3 weeks primary, you may want to rack to secondary for a few days, then bottle at that point.

Concern is why would you do it?? Aeration is as simple (or as hard) as shaking a 6 gallon glass carboy for 45 seconds or a minute if you are feeling strong. Or your bucket or plastic carboy. Don't add some product like that to your beer!!!

What is your temperature now? How warm did you ferment it? If it is lower maybe that is making things take a little longer. They can glug occasionally for a while longer than you might think. Maybe you have some Brett or something in there too.

It's unclear why you should have no idea what OG should be? Did you weigh the grain? There are software programs like BeerSmith that you just plug the numbers into and it spits out OG among other things. As for the hops, I always use a mix of unknown proportions for the garden hops. They...