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Pacing myself with 4 oz tasters of HB Altbier while keeping an eye on the bbq.

I think it was an ESB with LME and other ingredients and recipe from FH Steinbart in Portland around 1978. It got used as slug bait. Tried again in 1990 at a U-Brew place. Did a Porter with DME. It sucked. Started all grain in 2017 with a Dead Guy clone and got hooked. My advice to beginners...

Brewed from September through December only this year. All 5 gallon batches. IPA - 15 gal APA - 15 gal Alt - 5 gal American Strong - 5 gal 5449 + 40 = 5489

I love Amarillo also. That hop chart looks like my inventory with the exception of a few hops. Makes sense since I brew mostly APAs and WCIPAs.

Sounds like a good plan. I have similar concerns. I like to transfer from MT to BK via the hop spider to catch any grains and rinse them out. Maybe you can just keep the spider in the boil to sanitize it.

I use this drill from HF. Works great even with misted grains. I adjust the speed to keep rpm as slow as possible based on feed rate after filling the hopper. My MM3 mill is set at .035”

I use two 31 gallon metal trash cans. Each will hold two sacks of grain in the bags. No problems in the past 6 years since buying bulk base malts.

It is. The CFC inner tube is 3/8”OD and the outer tube is 5/8”OD. To get a stronger whirlpool in the kettle I created a valved bypass circuit around the CFC. It all worked well for years with a MKII pump and hop spider. But I want to simplify and remove the bypass circuit and the hop spider. I...

Thanks! I think my inside tube is 3/8 OD. The fittings are probably not much more than 3/16” ID.

I have a SS CFC with a 3/8” inside tube. The openings are very small so I use a SS hop spider, which reduces hop utilization. Thinking of going to a Stout CFC and ditching the hop spider. Anyone here using a Stout CFC and throwing significant amounts of pellet hops in the kettle to WP without...

HB APA

Thanks, good to know. I’m using Lallemand Koln Kolsch Style Ale Yeast on my upcoming Kolsch beer. Switched back to dry yeast during Covid now that I get most ingredients from MoreBeer.

Maybe your ph was a little low. This is a young beer and the yeast is still falling out. Tastes better every day. I’ve been purging the keg daily to remove the yeast aroma (not nice). Cheers!

Thanks! Brewed on 10/23. Been in the keg 14 days.

Finally have the fruits of my labor on my second attempt at an Altbier. Just German Pils, Munich, Carafa Sp. and k97 yeast. A little darker than I expected. Outstanding beer! Thanks to all on this thread!

Not much. It really depends on your system. Plate or counter flow chiller with circulation pump vs immersion chiller for most home brewers. Most don’t have a separate WP tank after the boil kettle. Time and temperature control is important as well as hop exposure and containment.

I agree with others here on adding WP hops no higher than 170 df. Only bittering hops in the boil at 60 min, or I like 30 min. BeerSmith WP temp is the “Average temperature” I assume over the duration of the WP steep time. I find this awkward and set the WP temp in my recipes at 125df (the...

Brewing an Altbier. Drinking an APA for inspiration. Lid partially on kettle to ward off the lightstruck demons.

At most pizza joints in Portland Oregon there was a dark lager beer available on tap from Blitz Weinhard brewing called Bavarian Style Dark Beer. It was later rebranded to Henry Weinhard’s Private Reserve Dark Beer. Given the choices, it was pretty good stuff.

It’s a beautiful thing. When it happens I just figured my wife found another source of beer. I will say I have resorted to making an occasional batch that she doesn’t like, but she adapts quite well. Either way, brewing is a rewarding hobby.