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Ah Okay, my bad. Well then I would say that the concern would be on a similar level as any of the coolers people use as youd mentioned already. I personally dont use ANY plastic in my brewery, and even in my kitchen. I care lots about my mental and testicular health....plastic aint no good for...

Im not sure I would want to drink anything mashed, fermented, or held otherwise in one of those brute containers. Even if they are NSF certified, they have been certified for their /intended purpose/....holding trash. I would be concerned very much so about leaching nasties into your beverages.

Yeah a wee bit early hah, but I like to torture myself and expect the worst. I normally turn around my weaker ales in about 10-12 days though. Been 5 days on this one. I figure ill crash it down in around 48 hours and keg it.

Im not sure I would say it REQUIRES two packs. Whats the OG of the beer? I would say anything around 1.060 would be fine in all honesty. Look at some of the pitch rate experiments on Brulosophy. Some of their stuff may shock you. One that comes to my mind was a ~1.095 RIS 6 gallon batch with one...

Ehh, I have one, but it never seems to give a consistent value. I dont quite trust it. Been meaning to test it between different wort compositions as it never EVER lines up with my hydrometer.

A little on the sweeter side, but I think it will be near perfect with some assertive spritziness. I normally carb to more english standards, so somebody tell me, will a little extra carbonation give an impression of dryness? I also thought about adding a touch more gypsum. Beer has about 30...

Got it, precisely what I was thinking. I transferred my pale ale to a secondary vessel to allow easier sample taking. As I had expected SG dropped to 1.015. I suspect its reached terminal gravity but will allow a couple more days before cold crashing. I hate taking samples of such a small batch...

I guess to clarify I am wondering if one could ascertain whether or not fermentation is ongoing based on looking at the beer in the fermentor. The currents and churning are obviously indicitave of yeast activity, but when things settle down visually, does this mean the yeast have stopped fermenting?

I know that generally you should check SG to determine if beer is still actively fermenting. I usually do, but I brewed a small batch the other day (2.25g) and threw it into a 5g carboy. The batch became active the next morning, was at high kraeusen that afternoon, and then to my surprise the...

S So then the CaraAroma and other dark crystal malts still contribute a sweet, caramel flavor? The darkest I've ever used so far is 80L.

I've been eyeballing a Bells Best Brown recipe for a while calls for 1lb Special Roast, Victory, and C60...do you think I could drop the Special Roast and half the crystal and sub in maybe half or 3/4 pound CaraAroma? By tasting the malt it seems to have that rich cocoa flavor that I find in the...

Besides a dark ale like porter or stout what other malty beers might it be good in? Maybe a dunkel....idk. Would it be inappropriate in say an Amber Ale, or even a nice English Mild?

The whole ten pounds was only 5 bucks. Lol. That's why I whimsically bought it. Maybe I'll try it in my next dark ale. Can think of anything else it would be appropriate in. I am unfortunately plagued with an intolerance of Belgian yeast. They destroy my stomach for some reason. Probably one of...

So how many ounces would produce the desired result in a 5 gallon batch? Does it add any sort of sourness? I think it tasted alot like unsweetened chocolate with a little fruitiness too, but as I said it has a weird sourness that I don't want in my beer. What flavors do you get from it?

My LHBS was running a sale on grains so I on a whim grabbed a ten pound bag of Weyermann CaraAroma. After popping a pinch in my mouth I was very surprised by how unexpected the flavor was. It had a dark roast flavor and then a zingy sourness in the finish. I really wanna like this malt because...

All hardware was washed with scalding soapy water, then with Oxi-Clean and rinsed to the brink of insanity before first use.

I will try this, but at this point I am fairly confident it is a product of oxidation. I was just seeing if anybody agreed or had an argument for or against my hypothesis.

N No, my point was it showed up in the bottle AND the keg. So my analysis there was that it wasn't the keg, my gas, my lines, or anything like that. I was saying it happened earlier in the process. I am absolutely not denying it could be process or ingredients. I just admitted I shook the whole...

Not sure how this rules out the fermentor. All it does it take it out of the equation...it doesn't affirm whether or not it's the problem. Not trying to be a dick it just isn't all that conclusive.

My water is not high in iron, nor have I had any problems in the past with this flavor using the same water. I use a stainless kettle that gets washed with a dish sponge and a bit of Bar Keepers Friend after every brew, rinsed thoroughly and dried. The kettle has normal scratches as any kettle...