Search results

I doubt my mash temps are in cause : I check the accuracy of my thermometer the morning of each brew day with boiling water and adjust accordingly. Plus, my FGs are spot on at 1012 for the Nut Brown and 1016 for the Stout. Lower temps would have probably made them attenuate more.

Hey there, I know this has been talked over and over, but I think I need a more personal input. I've been trying Yooper's Oatmeal Stout and Lil Sparky's Nut Brown recently. While the beers tastes great, I am not satisfied of their head retention. People who tried these recipes generally...

FWIW, over here it is common practice to boil maple syrup to 238F when it is used for cooking : it is said to reach it's full maple flavor at this point. That is what I done with mine before pouring it in my kettle at flame out. The batch has been racked on a Nottingham cake at 1098 last week...

Indeed, there is a leak or there is not. I once lost a whole cylinder to a leak, so I carefully checked my whole system a second time to be sure it was ok. Since I don't know a way to be absolutely sure, I didn't have the balls yet to open it up and just leave it be. I suppose I should do it and...

Hey guys, First time poster, long time reader from Quebec, Canada. You guys greatly helped me over the years to brew some pretty decent beer and to really get hooked on the hobby. I rarely seen a community that nice and knowlegable, and I mean it. Thank you all ! What drives me to write...