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Just doughed in on my Vienna/Amarillo SMaSH. Smells great in the front yard already. 5 gal batch with 10lbs Vienna. Gonna use 1oz amarillo FWH, 0.5oz 15 min, 0.5 oz 5 min. Then I'll dry hop with another 1.0oz. At the same time, I have a pork shoulder smoking in the backyard for pulled...

I'll be brewing a Vienna/Amarillo SMaSH on Sunday. Looking to smoke a pork shoulder at the same time and have some pulled pork all set for the 4th.

Boil the sugar in a small amount of water. You need it to dissolve properly to be evenly distributed, plus the boil will help insure that your beer doesn't get infected with any unwanted microbes.

I would start with the Wiki on this site. There's some decent info there. And check out the description of the different beer styles. They usually include infor on what types of malts are traditionally used.

Yeah, sample pre mash out. It is a way to gauge if your mash is doing it's job. Test while you are mashing the grains(around 60 minutes) and based on the results you'll know if you need a longer mash.

I use iodophor, which you should be able to get at your LHBS. You put a small amount of wort from your mash on a white dish(a small saucer with a few drops of wort works good), then put about a drop of iodophor into the wort on the dish. If it turns purple, then you still have starch that...

Also, if you don't do it already, you might consider testing your mash with iodine to see if the starches have converted to sugar. I usually do it after 60 min, and if I get positive results for starch, then I let the mash sit longer.

The mash temp sounds a little high to me. I usually try to not go over 156F for beers that I'm looking to get full body from. You might be having issues with B-amylase denaturing too quickly. I would try to keep the temp around 154F and maybe even give it more than 60 min. Possibly 75 or so...

What yeast did you use?

Anybody been watching the U-17 WC? I'm watching the Brazil v Ivory Coast game right now and just saw Ivorian Souleymane Coulibaly score his third goal of the game on a bike. And his other 2 goals were nasty finishes as well. He had 1 against Australia, 4 against Denmark, and now 3 against...

So disappointing....almost like a deja vu of the collapse against brazil in the confederations cup final. And I couldn't agree more that bornstein coming on was the nail in the coffin for the US. Where was Spector? How can a guy that can't get any time for Tigres play over a guy that is a...

So it's been a crazy week for the USMNT. Donovan off the bench for 2 straight games, a Freddy Adu apprearance(aside from some indecisiveness I think he played well and added a good spark off the bench), and some better defensive performances. I'm really revved up for the final on Saturday...

Interesting story. I would like to see the results they get with the algae, as well as further results with the yeast. I am inclined to agree with the sceptics that the genes for multicellular life may have been retained in yeast and that the artificial selection in this experiment is not...

At least she can't give you sh!t now the next time you go drop some cash.

I dip the tip of my finger into my pint glass and let my dogs have a taste. My pit loves the stuff and will do any trick in her repertoire to get some. My German Shepherd will taste it but is pretty ambivalent about it. Go figure, a german that's not crazy about beer.

Boiling it would be a good idea, but if it's from an unopened bottle you should be fine. I have heard that boiling will help to drive off some of the O2 that is in bottled water, and since you'll be adding it post/during fermentation that might be a good idea. Especially since you'll only need...

Cool. Make sure any water you add is sterile, and try your best not to agitate the beer when you add it. This will limit O2 introduction.

OK, long term storage issues make sense. You could probably fill your jars with about 3.5 L pretty safely without much worry about overflow. I would lay down a towel or something in the cupboard just to be safe. And you're definitely going to want to calculate how much of the ingredients...

Yeah, both of those yeasts will be top fermenting and your krausen is likely to overflow if you don't give enough headspace. I'm not sure how the topping off idea would work. I do know that if you used all the ingredients but less water volume then you will have a higher than expected OG...

Mostly you're going to be worried about O2 oxidizing your beer when it comes to headspace. If you only use the carboys for your primary fermentation then you should be OK because the actual fermentation process will push out any air and replace it with CO2. Also, you won't want to make 4.8...