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Sounds good to me! Can't wait for them to arrive!

You also have to keep in mind that grain contains a ton of micro organisms on them that could potentially sour/spoil the beer. It's sort of like combining flour and water to make a sourdough starter....whatever wild yeast there is on the flour spontaneously ferments and creates your own starter...

I would mash on the higher side as well. 156-160 depending on what your recipe calculator is telling you. I've done this before with NEIPA's to have the FG finish in the 1.020-1.025 range without the use of lactose.

If it helps your craving, it's now in their Beers for Cheers pack!

I'd say I'm about 99% back to my normal smell and taste. There's been recent times when I've had my favorite foods and they taste like I remember them so that's great. Da Bomb isn't a sauce that I'd put any anything on a daily basis however it's fun to have friends try when they come over for...

How are you doing with draining your mash tun with that false bottom set up? I have something simliar however with silicone tubing instead of a hard line and with just water, it drains the mash tun fine. However in actual use, it doesn't drain out as much as I would like.

Well, a big reason for it is from going through covid and losing my taste and smell. The only thing I could pick up was extreme saltiness/sweet or anything spicy. So when I couldn't taste anything else, hot sauce went on anything and everything. That evolved into watching Hot Ones at night...

I'm glad I found this thread. I recently got into making my own hot sauces and currently doing my first fermented one. Previously I fire roasted half a pound of habanero's, along with a red pepper, half an onion and 4 garlic cloves. Once roasted, I threw those into the blender with 3 fingers...

Looks great! What was your malt bill for this one?

I keep a bottle of soapy water around just to check for leaks. My most recent one was an ever slow leak from the keg lids PRV...which took about 2 weeks for it to deplete a 5lb bottle. However, with some spraying and very close watching, I noticed bubbles coming from the PRV, which ended up...

I finally felt that about mine after I got into water chemistry. Once I learned that and started to brew with RO Water and build water profiles, I immediately went and re-brewed all my favorite recipes to see how much they would improve and improve greatly they did. It's to the point where...

Great progress so far! I'll definitely be watching to see this get finished.

I'm for keeping my cold side process as simple as possible. I usually let time and temp do what it's best at...plus a little gelatine doesn't hurt whatsoever to help clear things up. I think we've all notice the change that beer goes through as time goes on....IPA's become less hoppy and tend...

I usually stir mine halfway through the mash or when I see it go clear. Once it clears up again, it's about time to drain to the kettle for the boil.

Brewed this year's batch yesterday, made 10 gallons. First time doing pressure fermentation, so i'm excited to see how it'll turn out!

I haven't had any issues with wheat malt itself, more so raw wheat berries. The last time I used raw wheat (in attempt to use up what I had left), i had to mash for about 1.5-1.75 hours to have it convert.

I just picked up a fermzilla all rounder and cant wait to brew a batch of NEIPA to pressure ferment. More importantly, to be able to do oxygen free transfers and see how much of a difference there will be.

I ended up pressurizing mine to 12 psi, set up spunding valve which confirmed the pressure. It's currently fermenting away happily and I hear a slight hiss if I put my ear up the to valve.

I'll be doing my first pressure ferment this weekend on an Oktoberfest with my FZAR - I can't wait to see how it comes out. I see there are some people that are adjusting the spunding valve a day or so into fermentation and then I see people adding 10-12psi of co2 and setting the spunding...

Planning on making a 10 gallon batch this upcoming weekend. Wanted to try and get it done this weekend however the wife had other plans. I didn't brew it last year and I definitely missed having it on tap. Anyone else starting to get excited for autumn brews?