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Slow day at 'work' :) so I ran thru all the numbers by hand (using values out of Palmer's table). I came up with 89.5x % BE. Palmer's malt potential values are probably slightly different than Brad's which would account for the slight difference. I think you're spot on with your grind - it...

Are you interested in sharing your recipe, brew day stats and processes? I'm sure there are o load of folks who would run the numbers fir fun and fellowship. If you've cracked the code on +90 brewhouse efficiency not only I but a lot of pro breweries would like to copy.

Well, now the secret 's out. I hope my grain doesn't go up $10 a bag because of this. Jk - what a great find and these guys are driving distance.

You didn't mention how big these beers were, or how you treated the wort prior to iniculation (o2, nutrients, etc) . Can you elaborate? I think union is hot in the trail with the ferm ...

Concur - It's gone hog wild. Might be a great chance to explore a sour! Definitely want to work backward thru your process/system to see where it might have originated in order to eradicate. Simply airborne, or gunked up in a line, in a bottle or on a utensil somewhere.

The added protein should help with head retention. Consider figuring out how to replicate on larger scale!

I would check, then recheck, and then let someone else check my calculations, my data control points, my sampling procedures, adjustments for temperature, equipment calibration etc, before I began wholesale changes in scaling recipes based on a 91% brewhouse efficiency. That's exceptional for...

Tho a cynical view, I think there's a lot of truth in both of grathans posts. The market is changing and bottom up development is getting harder. There are probably many who would like to skip a 15-30k education and get a behind the scenes 'free ' primer on running a brewery. To add to that, the...

An interesting read, but the vibe I got from the wording and development of the article made it seem like someone in the sales dept at BMC provided the talking points to Reuters. If you can't take back market share with your product, get the government to do it for you with oppressive...

And roger...after twenty-six yrs as a soldier i'm pretty chewed up too. I have this same dream as the 30-somethings he mentioned but if I cant make it a family biz and tap into younger horses it will probably stay a dream that I continue to lament during a weekend brew session.

Kit is kind of a generic term and can include hopped or unhopped malt extracts, or even all-grain recipes assembled by someone (e.g. your LHBS). If it is pre-hopped extract, minimize the boiling (if you boil at all) to just enough to sterilize your water, dissolve your extract into solution, and...

Isn't Cooper's European Lager kit prehopped extract? If so it doesn't need boiling. It does need 'repasteurization ' to sterilize. Also trying to understand what you did with the hops. Did you make a separate hop 'tea ' with water and add that post boil to your wort Edit : crooked tail types...

My only order with Niko was a pound of cascade pellets. Perfectly handled. I loved the prompt email notification and follow up. Will use them again and will recommend them.

This. I catch a lot of flak from her for brewing, but somehow all her friends at work know exactly what I have in the cellar; my beer count shrinks when I leave town for business (gifted to co-workers), but most importantly, she will make sure there are at least a dozen cold homebrews in the...

You could pitch onto the cake. I have as many others have and with success. I'm a big advocate for experimenting to see for myself what others have observed and reported so I say Try it. However I'm a bit of a clean /sanitary nut thanks to SWMBO so now I harvest, wash and make starters when...

Either way you go, unless you adjust(ed) your hops, your BU:GU ratio will be different than your planned beer. A good opportunity for experimenting, especially if it falls way out of style.

I have a whole house water softener inline. The water to the bibs does not go thru it and definitely has a (tested) different chemistry. That being said, ive brewed with both tap and hose water and cant detect a difference in the beers.

I'm trying to get my 16 yr old involved in the science and process to spark his interest in advanced schooling, perhaps a trade or at worst a really cool hobby while in college. My daughters are young and usually run around saying 'dad-why are you ALWAYS making beer? ' with their noses...

Quite impressive. What a great finish all around!

Naked City might be one worth checking out. Nakedcitybrewing.com