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lol what

so is it a myth that the break material will impart off flavors?

+1, i mash the same way you do but dunk/steep sparge for 10min instead of doing a mashout

i've been doing a brew-in-a-bag method that's working out great for me. The only unusual thing is that i end up with a LOT of trub in the pot -- if i wanted to leave it behind in the kettle, I'd be sacrificing a couple of gallons of beer. I am curious whether people have strong opinions about...

3787 is the best. the classic yeast for a tripel. the recipe looks good, although it will probably come out a little too dark from the caramunich and biscuit. You could cut those quantities by half and it'll be a more appropriate color. Or you could think of using caravienne rather than...

Will adding lemon, orange, or grapefruit zest in the last 5 minutes of the boil affect head retention?

unnnngh... dumb

This is totally wrong. You get bottle bombs if a) you add too much priming sugar, or b) you bottle the beer before it's ready to bottle. Adding yeast will have no effect on this whatsoever. There's really no need to add yeast at bottling. If you're making a very very strong beer, you might...

i've never heard of a beer finishing at 1.040 -- not even a barleywine. It would probably be damn near undrinkable, like syrup.

I've had better luck putting the filter at the entrance end of the racking cane, rather than the exit. That way the hop debris can't get into the autosiphon and gunk it up. It works very well.

I don't buy this.

you have it backwards. lower temperature = more fermentable and lower FG. higher temp = less fermentable and higher FG.

champagne yeast isn't going to change the consistency of your carbonation. You can leave it in secondary for a couple of months if you want but you could also go ahead and bottle it, and drink it whenever you can't stand to wait any longer!

good thread... thanks for all the info, kaiser!

mashing for attenuation TOTALLY affects the body. I learned this the hard way. It's a trade-off: attenuation/dryness/ABV on the one hand, vs. body/mouthfeel/sweetness on the other.

I did this last night. My oven was set to 170, but I kept monitoring the temperature of my mash and it held steady at 152. Got great efficiency.

one of these batches had an OG of 1.040, and the other started at 1.050.

yeah, one of the batches has bugs (Orval brett), and the other used a super-attenuative yeast strain (yeast from saison dupont).

these last two batches finished at 1.000!

I did it brew-in-a-bag style; basically i teabagged the bag of grain in a second kettle with of water at 170. Should I increase the sparge temperature? (my efficiency only came out at 60%).