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Wow, must be pretty good if it got chosen when it was this young. What'd you strain did you use to sour it?

The Marzen had 6.5% CaraMunich, and both the Marzen and Pils had about 3% Carafoam. I initially chalked it up to the crystal when I first tasted the Marzen, but when I got that same similar flavor from the Pils, I started to re-think what it might be. It's not an off-flavor, just a distinctive...

I really wonder how many entries they had. I'd guess 250ish signed up based of the line but I guarantee a good chunk of them never turned in their entry since there is no fee and the wort is free. I suppose if you thought you had something worthwhile, most would make the effort to drop some...

Hi all, I started brewing lagers about 4 months ago, and to date I've completed two, a Marzen and German Pils, both using WLP833. Both finished at 1.010, were pitched cold, fermented between 48-50 and were lagered at 32F for over a month (4 weeks for the Pils, 7 for the Marzen). Both had a...

That was the exact mindset I had, a good beer might win a comp with style guidelines, but you probably need to think outside the box a bit to win a comp like this. I thought combining three different IPA styles (Black, Rye, Belgian) would be fun to try and I thought it turned out pretty good...

What'd you make? I did a Black RyePA and used Belgian yeast instead of my old IPA standby Cal Ale. Edit: I just saw you answered that question 6 weeks and 5 posts ago. Did you end up using the Jager or did your Nelson SMaSH make it?

So is anyone heading down to All Stouts Day for the announcement of the winners? Bell's emailed me today to let me know I made the final table. Pretty humbling considering how many people entered. Had to be well over 200 by my guess.

I've found this site if you don't want to buy cases. http://schweppeinc.com/products/dining-room/glassware-beverage?f_set=850 I'm looking for some nice, smaller snifter or belgian tulip glasses for imperial beers and I haven't found anywhere that sells them for a reasonable price...

That's always been my understanding too. That's why I'm following up on this quote from him from post #13... "The truth is that pH is what you need to worry about during the sparge, not water temp"

Denny, I just want to clarify what you are saying so I am sure I am understanding correctly. I understand the pH concept as it relates to decoction, though isn't the thickness of the decocted portion part of what keeps the pH low enough to nullify tannin extraction? Building on that...

That's really interesting, since as a newer homebrewer it is drilled into your head to get your sparge water as close as you can to 170 without going over, when it appears, that is really unnecessary. I generally like reading Kai's stuff so I'll have to dig up his write up on this too.

I can't confirm the accuracy of this, but you may want to worry more about your yeast than your mashing schedule. According to this thread, Oarsman uses a different strain... https://www.homebrewtalk.com/f163/bells-yeast-should-i-culture-284308/ However, Bell's website says that they use the...

Awesome, thanks for that guidance. Nice to know there is an "easy" way to impart the flavor. The thought of buying $25 worth of pineapple to add to the secondary was really a turn off to making this. I've heard (most notably from Jamil Z in the Fruit Beer episode of The Jamil Show) that...

I'm looking to brew a Pineapple IPA soon with lots of late additions of Citra and Amarillo. I'd really like the Pineapple to be a compliment though, so it doesn't end up tasting like hopped fruit juice. Think "IPA with a background fruit flavor" vs. "fruit beer that is hoppy." Sort of like...

Thanks for the replies. I've found that when I drain my runnings, the remaining mash is almost never the same temp as the one I actually mashed at. Usually, it's lower, and when I heat my sparge water to the temp an online calculator calls for, I end up with a sparge temp that is too low...

Hi All, I'm looking for the equation that calculates the temperature you should heat your batch sparge water to, based on the temperature of the soaked grain remaining after the first runnings are drained. I'm currently attempting to put together an Excel spreadsheet that will give me a...

So at the v5 volume of juice, is the watermelon still a subtle, background flavor or does this make it more of a dominant flavor?

Unless convinced otherwise, I think I'm going to give the schedule attached below a shot (assumes a 3F per minute rise during the decoctions). Surprisingly it will only add around an hour to the time of a typical 60 minute single infusion mash, and could be shorter if there is full conversion...

Ironically that is the other approach I considered taking, i.e. pulling the decoction almost immediately when I hit my maltose rest and then resting at 158 for 10-15 minutes. What was keeping me hesitant about doing that was not giving the decocted portion of the mash any time for maltose...

If your results are any indication, it kind of supports my initial thoughts of just skipping the conversion rest in the first decoction so my maltose rest doesn't get too long, therefore producing less of it and a less fermentable wort. My mash will already be relatively thin (1.8-2.0 qt/lb)...