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in - definitely in!!!

love it in a pale with rye and Caramunich. 5 gal batch 5 lb 2-row 5 lb Maris Otter 1.5 lb rye .5 lb Caramunich 1 or 2 1 ounce pale chocolate Bitter to 20 IBU @ 60 Get to 30+ IBU @ 20 1 oz @ 2 min 2 oz W/P <170°F for 20 min 2 oz dry hop WY1056

my recommendation is get brewing software. read designing great beers. Learn how to use the calculations in designing great beers and compare them against the software. Start with a SMaSH beer and do a few test runs with the following permutations: Base recipe, Base recipe - move hops to...

Large kegs have been known to make a nice urinal!

My guess would be to remove the window and retrofit something in the casing. Use a waterproof board like is used in bathrooms. Back that board with Styrofoam insulation. Cut a hole through it and install a dryer vent.

I'll be right over. Let me take care of that tasting for you. I promise I will do a thorough job :)

sounds pretty much on target. nice to see you got the last few points. post a pic with the official tasting.

IPA made for a friend's birthday (at the time, he was going through a LOT of girlfriends) named it Hairy Manwhore IPA

just post again right here. I would love to see how it turns out. by posting here, everyone that has participated will get a little flag popping up that there has been an update

well - as a few questions before it gets started, What size batch do you plan on making? What is your heat source? How do you plan on heating strike water? What process do you have in mind? Frankly, all are rather viable options and a lot matters on what you want to do. For brew in a bag, I...

Getting in a Saison. 82% pils 15% red wheat 3% Carahell. Little twist - American hops. Strata and Chinook. Keeping the IBU in the 20's, but since Saisons seem to have the history of using what is on hand, I am going to use what I have on hand. Additionally, the quantity of the hops should...

Without a single point or quote of any real solid evidence, I chose to not use it. It seems entirely possible that they use a finishing yeast in secondary - one that is aggressive (more so than Conan) but not highly attenuative. I have never seen Conan that flocculant. The yeast I gathered...

before or after boil?

temp for WP?

Just put in a pale. GP, Franco-Belges Pils, Red wheat, carared, Munich, biscuit. Hops Chinook, Denali, Centennial,. WY1056. Looks like it will be a great batch. Pre-pitch wort tasted fantastic. Also, used my induction cook plate for the first time. Absolutely loved it

getting to really like Denali/Chinook. No 60 min charge though. Denali at 20 and the the rest at 2, W/P and dry hop

I am seeing a crazy-high bicarbonate levels. That will affect acid requirements. Still, that much lactic will show up in the flavor for sure. I am wondering if diluting the ground water by 50% or more with distilled would be a better option.

Have found 1318 to do a great job. Can be a few pitfalls however. Timing of dry-hop can affect the outcome regarding diacetyl. Apparently hop enzymes can convert non-fermentable dextrines into fermentables to a certain degree (ref hop creep). The more hops, the more enzymes and more...

please add my name. Thank you

distilled will work just fine for that. for the most part, RO and distilled amount to the same thing. There are tiny differences, but not enough to worry about here. Good bet is you would be hard pressed to find a single person that can distinguish between RO or distilled water in beer or all...