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I use Magnum in every beer regardless of style for my bittering addition. It's a fantastic neutral hop

I like KISS imperial stouts Maris Otter Crystal 40 Special B or DRC Roasted Barley .75-.9 IBU to gravity ratio For complexity you could mix Carafa III with the roasted barley, add chocolate rye or midnight wheat, some Crystal 80, or some Golden Naked Oats for a super rich mouthfeel

Well maybe megathread was a bit of a stretch

Best (closely supervised) helper in the world

Happy thanksgiving guys and gals! I hope it's filled with family, traditions old and new, lots of good food, and most importantly beer!!

I'm on day 3 and I'm definitely getting the banana but no sulfur at all. Temp is at 69F now I did use Servomyces nutrient though so maybe that's a sign of a lack of FAN or something?

Nope, i sent the article to homebrewsupply but i was credited as the author when it was live on their site. They sold their URL and domain to Morebeer a couple years ago apparently, so they probably have every right to use it, just would be nice to have the author credit. There are a number of...

I'm fermenting a tripel with 3787 right now so I'll report back if I smell anything. What fermentation temp schedules are yall using? I pitched at 63 and let it free rise to 66 and I'm going to start raising the temps by a degree a day up to 74 and let it finish out there. From what I've read...

That should work fine as long as you acidified your sparge water. If not, you might have oversparged and pulled out tannins and end up with an astringent beer.

Your 10 gallon batches at what OG? 21lbs of grain in a 5 gallon batch makes 1.107 OG. 21 lbs of grain in a 10 gallon batch makes a much lower OG (I'm going to guess 1.060 without using a calculator to check.) Your 10 gallon mash efficiency is higher because you are going to be sparging with...

https://www.morebeer.com/questions/268 Here is a tutorial that I wrote for the HomebrewSupply newsletter in 2015 but is now apparently copyrighted by morebeer lol

Agreed, and I wasn't putting it forward as a definitive write up, just found it interesting that this has popped up more than once. And here it also seems to disconnect ideal yeast biomass production from beer production.

A few of your fundemental assumptions are incorrect. The 10 gallon batch uses (roughly) twice as much water and twice as much grain to produce the same OG as a 5gallon batch. It's a function of the target original gravity of the wort not of the amount of grain. A 10 gallon batch targeting a...

So was browsing the March/April issue of Zymergy and this article seems relevant to the discussion. The author also seems to come to a misleading claim by narrowing the focus of the question to make it a true statement IMO

Well when you have 20% crystal malt you gotta counteract the sweetness somehow!

I was just in Inverness! Which pub?

Having just come back from Scotland, i can confirm that no beers there have smoke in them. Surprisingly only about half the whisky's even have smoke in them. I also brewed a Scottish export before going and tried several American versions then tried some 80 and 90 shillings over there. It was...

well if your hydrometers are not reading 1.000 in water then I would get a new one. Mine always read exactly correct in water as they should since water is the reference point density for hydrometers. I would contact the manufacturer and let them know about the issue because that seems rather...

Fully agree with all of this! In my experience porters tend to be at peak flavor at 6-10 weeks in the keg and I prefer to only carbonate my American porters to about 2 vols instead of 2.5 I'll also add that lower carbonation tends to increase the richness of the beers texture, whereas a more...