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Very much so!

cool, thanks for all the responses guys. yes, @cactusgarrett, you're correct. I'm talking about the merits of souring either in the kettle, sterilized with an inoculation, or instead in the mash with the endemic microbes on the grain husks. I am planning on using this Brett...

Thanks! Great points all. I think I'll need at least one pump running, as I heat my strike water in my mash tun and strike water in the HLT, but only have one heating coil in the HERMS/HLT tank. As a result, if I want to do electric preheating, I need to pick up heat for the MT strike water...

Hi all, I'm close to finishing up my hybrid HERMS system. I've installed a 120v 1000w heating element to help maintain temps during the mash, and have propane burners still to get the HLT, MT, and BK to the "macro" temp needed - be it in the 140s-150s or to boil for the BK. To save on time...

Hi all - going to be doing a kettle soured, 100% brett brown ale in the next few weeks once I get my HERMS fully rigged up. I've been doing some reading on kettle souring to make sure I've got the hang of things. It seems like the standard operating procedure for many is doing a quick boil...

It's somewhat tough to describe, but it is very floral, earthy, almost herb-like. It is very distinctive. I ended up using 1 oz as a dry hop in 2.5 gallon (which is a fairly high amount). Here's a good primer on the herb and its use in brewing. http://beerandwinejournal.com/heather/

So mine turned out actually fairly decently, though I used WLP001 California Ale to minimize any other flavors going on. Mine was a touch more of Meyer lemon, prob from my use of lemon drop. In terms of malt flavors, I think mine turned out actually pretty well balanced. I only had a touch...

I plan on kegging tonight, btw. Still torn on dry hopping.

It could, yeah. might also improve some of the body issues that my first batch had. what did you do for your mash schedule? also, did you pitch WLP001 or WLP002?

Good call on the english ale yeast. I've had some great look recently with WLP005 and have some washed and ready to go. next batch i'll do the english strain. what did you end up doing in terms of your hop schedule? going to dry hop mine with some lemondrop, i think, but when i take a stab...

Yeah, the flavor component of the lemon drop is nice, might add a bit more or move the whirlpool to boil. I'd also add in some more bittering hops. Something to get 20 ibus or so would probably be right.

Looks good to me. I'd add in a bit more Munich 20. I think it adds a nice characteristic. As I said in my earlier post too, I might mash a touch higher, maybe 154.

Status report: overall, very mild malt profile. The beer finished around 1.011. Just slightly toasty, but honestly not as much character as I was hoping for. Next time I might try to replace more of the base malt with Munich20 to ramp up the "breadiness", as well as ramp up the mashing by 1-2...

Hey all - my girlfriend and I will be brewing our first BJCP-proctored homebrew competition submission later this week. We were hoping for some feedback on the recipe, particularly from any BJCP-certified judges who would be willing to critique this! We are going to brew a saison. The recipe...

Hear hear! Great to meet everyone today and thanks for sharing your brews! Looking forward to group buy 22.

If carbed up in time, I'll also be bringing an imperial, biscuit malt-heavy nut brown ale.

I can also help out with splits! I have a small scale (I think it only goes to like 10 pounds..) and i'll pick up some bags. I imagine regular grocery bags aren't the best... any preferred type of bag for this? Ziploc?

So this is what I went with. Existing water profile is for Washington, DC. The mash and sparge volumes are a bit higher than they should be because it is accounting for a relatively high amount of deadspace in both my HLT and mash tun. I think I leave about a cumulative gallon behind between...

I did brew it! I ended up adding in 2 oz of midnight wheat on top of the original grain bill. The color was much darker than I had hoped for... prob SRM 17-19 vs. the SRM 14 that Beersmith spit out with the midnight wheat addition. Ideally I want this to be a house brew, so I plan on rebrewing...

Would you recommend moving it all to whirlpool then?