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I already gave all that to Cape at ABCF this year. If he didn't share, well, nothing I can do... Well, except the dog thing. Dogs are for eating not keeping. Although, I am waiting on a payment of money from this Nigerian business guy, so can you hold out on that $250...

So I learned to drink in Northern Germany, where Maibock is a much bigger deal than this Southern German "fest" of Oktoberfest (they cannot even hold it in the correct month - Southern Germans, what can you do...). Anyone do Maibock fests around here?

So do you have to be a Masshole to post around here or just any old ****** that lives in Mass?

+5 gal Pilsner = 42,959

Plus 5 gal black ale and 5 gal pale ale: 41,812

Update: Must have been the crush because hit my numbers in my latest batch with my own mill. Made sure to have a good crush.

Thanks all. I just received a MM2 for my bday, so I'll be able to monitor the crush better. I'll work on the pH side and check my thermometers. Most likely my next batch will be spot on and it will remain a mystery. I do suspect that the crush from the LHBS is the variable. It is a self serve...

That is the thing, I used the same LHBS and followed the same procedures. The only big difference has been my cooling times due to warmer weather and the warmer water. I have a cooling coil and it takes more time because the temp differential between the tap water and the wort is less. Used...

Ok, rather than revive a necro thread, I decided to post a new one. My last four batches have all come in about 0.10 to low on OG and typically low on FG. I tested my hydrometer and it came it at 0.998 at room temp (76 degrees F), so I don't think it is that. These are both AG and extract brews...

Look if you are not making Madagascar cinammon Russian Imperial Stout, you are doing it wrong. Just saying.... And here I thought I was the only one annoyed with the BA for a denizens.

Isn't the whole point of the water chemistry to affect the mash? If so, adding chemicals to anything post-mash has no effect.

I had my first stuck sparge this weekend. I was doing a saison with 9lbs pilsner and 1lb wheat. I opened the valve slowly (like always) and a trickle came through and then nothing. I tried using my paddle to make sure there wasn't a compacted bed or something. No dice. I was on the verge of...

+5 gallon Saison= 37503

I recently did a dry hop experiment, where I used 0.1oz of bittering hops in a basic dme wort. Then dry hopped the bottles with different hops. I got an excellent taste for each of them.

+ 5.5 gallons Dark Horse Black Ale + 5.5 gallons Dragonfly Pale Ale = 31684 gallons

I moved to AG recently after doing extract for years. I find AG a much more relaxing experience. Extract was always a rush for the next step, having to wash and sanitize everything quickly, and generally a fun procedure but more like a saute chef in a restaurant. AG has large blocks of time...

Some kegs (of good tasting beer, not just the crap) seem to last forever and others kick about 2 weeks too soon. I don't understand it but I'm sure there is a greater force at work.

I'm cynical. I believe there are breweries that take the approach to limit supply to increase caché. This makes the brand seem better because everyone wants it. This then enables them to sell their other beers and people will try them because it comes from XYZ brewery that makes that one beer...

Back in the 1990s, Baltimore Brewing Company employed a friend of mine. I loved their beers and after talking with him and some other friends, realized I could buy kits to make my own beer. So I went to the LHBS and picked up a Brewer's Best Kit and started making extract kits. I thought about...

Stop! Addition errors: All the people after the above post started from the wrong spot. 29323 + 30 gal from jbguzzi 5.5 gal from hunter_la5 61.5 from Xpertskir = 29420