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I started brewing stove top BIAB, then built a eBIAB system. My wife surprised me with a Fusion 15 from Ruby Street Brewing as a 25th anniversary present this spring. Honestly, all three methods make great beer. I have won medals with BIAB and eBIAB. I have not had a chance to enter any beers...

IBU’s should be around 24 or so. Maybe do a second Fuggle addition at 15 minutes, you could probably do a flame out addition of the East Kent Golding.

https://beerandbrewing.com/make-your-best-belgian-pale-ale/ Here is a good article about the style. https://www.bjcp.org/2008styles/style16.php#1b And here is the style guideline. This beer is not your typical Belgian ester/phenol bomb. Esters and phenols should be restrained. Also, have...

You have probably checked these things. And I use Brewer's Friend so I'm baseing my experience from this. For both calculators do you have things set up identical like: 1. Salts going into total water, or just mash water. Same with lactic acid addition. 2. pH of original water, sparge water...

https://www.brewjacket.com/product/immersion-pro-dual-heating-cooling/ While pricy, this will give you great results.

That’s the power of google. I had a 5 gallon recipe kit for a Munich Helles and just googled Munich Helles split batch. Other successful splits I’ve done are a hoppy Belgian Ale/ Saison. Split the batch and did whirlpool hops for the Hoppy Belgian ale, Tripel Yeast and dry hopped. The split...

I use Brewers Friend which keeps track of a lot of brew day and post brew logs. When the beer is fermenting I keep a note pad by the beer to write down observations, temperatures, dry hop additions, etc. etc. when the beer is done I go into Brewers Friend and put in the notes so I have a...

sounds like things are going well. When did you add the bugs. Have you tasted a sample yet?

1. Do what you suggested and draw the first couple pints of sludge before serving 2. Push the clear beer to a second serving keg. If you have normal length dip tube you will still have to pull the first few pints of sludge before transferring to serving keg. Im guessing some people may cut...

I’ll offer the counter point. The recipe is calling for an extended lagering. This will help the beer clarify and mellow. So if you don’t want to Lager the beer, I would at least use gelatin fining to help clarify the beer. If you are bottle conditioning the beer, you can also Lager the...

That beer looks tasty. I have some Nelson that needs a good beer recipe. Care to share the recipe?

EC-1118 is another good dry yeast to use. $0.99 a pack

When it is time to bottle I would cold crash, gelatin fine, and then use EC 1118 yeast at bottling. Rehydrate 1/2 pack of 1118 in 100ml of 90 degree water. Let proof for 15 minutes then stir into the beer with your priming sugar.

So I pretty much did the same as Helterscelter with my brew day yesterday. I use 100% RO water. I was brewing a Mexican Vienna Lager and used the Brewer’s Friend Balanced Water profile as it said it was good for amber colored beers. It listed the Balanced Profile as Ca+2 = 80 Mg+2 = 5 Na+ =...

https://www.homebrewtalk.com/forum/threads/sparkling-wine-methode-champenoise.583864/ Here is a link to my thread about making champagne. I have also used this same method making a brut beer. My recipe was basically a Belgian Golden Strong

34/70 compacts in the bottle well

Most kitchens should also have a dedicated circuit for the garbage disposal and dishwasher. I bought a plug switch for the garbage disposal. On brew day I turn off the garbage disposal at the plug. I then can plug my uncontrolled element into the garbage disposal plug and use the garbage...

I was in Stillwater OK last weekend and visited Iron Monk Brewing. With a flight you got a free pint glass and I picked what they called their rye ale glass which looks a lot like what you linked to. I have to say I really like this glass. Easy to hold, etched for nucleation, great for pale ale...

I had a chance to listen to Joe Mohrfeld from Pint House Pizza in Austin talk about his approach to making IPA’s. He uses Kolsch yeast for all of his IPA’s. He said he likes to have a clean yeast so the hops are at the forefront and he is not wondering if it is esters clashing with the hops etc...

https://www.exchilerator.com/product/the-hangover/ Just saw this in BYO magazine. May be an option