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I don't see why wheat needs to be crushed more finely than barley. It's huskless after all, so if anything it could stand to be less well crushed. I think a protein rest is mostly going to give you a less hazy final product, and an acid rest will help prevent tannin extraction. Neither will...

Probably a citrus aroma from the cascades. Sometimes it provides a "grapefruit" aroma, but I wouldn't bat an eye if someone said it had a hint of raspberry.

Wheat provides a more delicate flavor than barley. Would you say your beer is distinctly less flavorful than a commercial weizen?

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=180505879085#payId Are these a savvy purchase to build a nanobrewery around?

Tannin extraction is possible if the pH was higher than normal, and that would account for a "puckering" taste, but to be honest I wouldn't worry about it. It's probably fine.

Why? Do kids make better than average drinking buddies or something? (Yes, I'm kidding)

If you're really concerned about your crush you might try adding a pound of rice hulls in with your mash. I've never had a stuck sparge when using rice hulls.

If you have kids, you are not a true home brewer.

The higher the temperature you ferment at, the less like Sam Adams your beer will be. Lager yeasts will ferment just fine at ale temperatures, but they will produce more phenols and esters, undesirable in a lager, especially a pils.

I want to say the gravity of the wort is not itself the issue, but a related factor, the pH is. The difference between an acid and a base is all down to some ratio of ions that I don't really understand. The higher the gravity of your wort, the less room for the alpha acid ions to isomerize into...

So that's a no then, huh?

My friend just got into sapping this season, and he suggested that we brew a maple wine, or possible a maple/honey concoction. I can't find a lot of information on it. Are there any threads hiding out here that discuss it, or can anyone point me in the right direction? Thanks in advance.

Cool, That's what I needed to hear. Overcarbonation is the worst way to ruin an otherwise great beer...

I bottled yesterday with some dextrose I got from a lab. It turns out it was anhydrous dextrose. I used the same amount (in cups) that I would if it was regular dextrose. Did I over/under carbonate my beer, or am I fine?

When I did 60 minute boils I usually produced cloudy beer. Once I upped it to 90 minutes my final product was always extremely clear. I don't know if that is a documented effect, but it has been my experience.

I was thinking about this recently as well. The one idea I had was to mount a heat stick above the false bottom, then surround it with a stainless steel mesh/bazooka screen sort of deal. I probably won't end up doing it, but it is at least feasible.

I have acquired two 15.5 gallon anheuser-busch kegs, which I plan to convert into a mash tun and boil kettle respectively, and I was wondering: how can I tell whether they are stainless steel or aluminum? They have a dull silver color, but there are a few dings here and there that appear shiny...

I go pretty light on the math. I guess that's probably my problem. I usually just get 4-5 gallons of water up to ~165, stir in my grains, and then tweak to my desired temperature. Not a vast difference in the final product, but you have to do more legwork.

Hi all, First time poster, long time reader. This is a great forum. Often times I'll come online with a question and find that the answer is already here within the first few pages. Keep up the good work! Recently I've become fed up with trying to hit and hold my mash temperature. I...