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Yep exactly, but used my transfer valve rather than decanting and transferred into a cooler for BIAB.

it works BEST at those temps, it will work at 70 degrees but take longer. That was why I suggesting waiting a couple days between adding the enzyme and pitching more yeast

With that water profile, I think you could probably have success with phosphoric acid and campden tablets to neutralize the ppm CaCO3 and chlorine. I used to brew with water that was 350ppm CaCO3 and it could be ok if I boiled it first (precipitated out a visible layer of calcium carbonate) and...

This, 100%. Do not add oxygen, you'll end up with a dumper I think Krausening is your best bet here along with some alpha amylase. Pitch the enzymes and let it sit for a day or two, then pitch like 3 liters of vigorously fermenting wort with something like Scottish Ale, or San Diego Super, or...

10% sounds good to me, you'll need to adjust that roast malt to get your color right. Also forewarning brown malt tastes harsh when its young. It will mellow, smooth, and get more complex with time

I would add a healthy dose of brown malt, and increase the IBU by about 10 pts it will add a toasty dry character that will help balance out the sweetness. English browns are supposed to be very sweet though. I agree it's hard to imagine a sweet beer at that FG, but what are you IBU?

Soak them in a little bit of bourbon or vodka

So one word of warning about the tapcooler (I have both a tapcooler and a beergun that I picked up very cheap): The tapcooler REQUIRES that your kegerator lines and faucets have been recently cleaned and sanitized. I bottled for a competition from my tapcooler last year and ended up with 4/4...

We have a 2 car garage and no cars in it, but it does keep a sweet brewery on one side and all my lawn equipment and camping gear on the other.

every week?! How do you get rid of that much beer... If I drank that much, I'd be in the hospital. I'm already fighting with the negative health affects of brewing once a month or so (weight and blood pressure) and I exercise routinely, eat (mostly) healthy, and give away half my beer. I would...

A grain mill isn't to save money. It's to have direct control over your crush. That's a bonkers amount of malt to keep on hand unless you're brewing every week. Even then, most commercial breweries stick to 2-3 base malts. I keep Maris otter, pilsner, and Vienna on hand and order anything else...

disregard, mispost

That's only cobalt-60 (definitely seen that a few times) Natural cobalt-59 is not radioactive and doesn't glow unfortunately

It increases foam actually. Thats why they added it

Californians

This is the official definition of beer under the federal regulations from what I can find. There's only a minimum abv and not a maximum. The system you're referring to has been abolished long ago, and only a couple states even require the "three tier" system where a distributor must buy beer...

The cobalt was specifically the Dow brewery in Quebec

Yeah hi It's 2023, that hasn't been true in most states since like 1999 The max abv for a beer here in Georgia is 12%

Yeah but what do you do for half-pours? does 6 half pours equal 3 beers? Becuase I don't think partial pours count. Those are quality control samples

I argue that a plant that has gone from a wild grass to 50+ varieties of modern disease resistant and herbicide resistant barley or corn is pretty genetically modified. The same with hops, a wild flower which has been carefully bred and selected for disease resistance and flavor preferences has...