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Too expensive! Fortunately we low carb at home and don't buy much bread.

I haven't experienced any shortages in homebrewing yet (primarily because I haven't bought anything since April) but professionally speaking: Steel is in short supply and prices are elevated PVC is all but unobtainable right now and prices continue to rise Products that rely heavily on specific...

I believe TB will continue doing online orders and allow local pick up like they've been doing but their storefront is officially closed. They're also making up discontinuing custom recipes and will only sell malt by the pound.

Here's my bitch: Both the major local homebrew suppliers in DFW have closed up. Homebrew Headquarters in Richardson closed and Texas Brewing is closing their storefront. The only LHBS is an hour away in West Fort Worth and while Chris is a great guy, his shop is long way from North Dallas. 😡...

I brew all grain with RO water that I add minerals back to. I make starters, add yeast nutrient at 10-15 minutes, oxygenate prior to pitching, and practice temp control during fermentation (and afterwards). The quality of my beer improved immensely once I started this regiment. No, you don't...

You may or may not need to crash and fine this beer. The last beer I brewed with Lutra, a cream ale, was clear enough at kegging that I could read the paper through the hydrometer jar.

I brewed with OYL-005, OYL-006, and OYL-015 earlier this year and kinda sorta brewed a tour of the British Isles if you will. Made a British Golden Ale, an Irish Stout, a Scottish Heavy, and a Wee Heavy. Each yeast performed as expected and produced excellent beers. I believe the OYL-006...

Unless it smells funky, I'd say you're ok. Yeast looks weird sometimes and can make rafts on the surface. But unlesa it smells "off" you're very likely well on your way to making a beer.

That would probably be pretty tastey.

Well again, I subscribe to the notion that a little smoke goes a long way so I'd start small and work up from there. I'm told that peat smoke is particularly pungent and can be overpowering.

Technically speaking, the "official" description of a Wee Heavy says peat smoked malt is inappropriate: And personally, I don't care for smoked beers myself. But it's your beer so use as much as you like. With that said, a little goes a long way so I'd start at 2% for this batch and if that...

My wife is the cider maker in the house. She sometimes uses products like this to add a little flavor to her ciders: https://www.homebrewing.org/Natural-Apple-Flavoring-4oz_p_252.html My advice is to go ahead and drink the batch up and don't try to bottle age it. The flavors of our fermented...

Here is AIH's page on HBU: https://www.homebrewing.org/What-Is-An-HBU-Pack_ep_114-1.html Last time I talked to them, they were using Northern Brewer for their HBU packs. They also have a link for a calculator spreadsheet buried on their website somewhere but I couldn't find it with my phone.

I initially wrote the recipe using the Munich water profile but that starts with a pH of 8 and I would've had to buffer too much to get down to 5.2pH in the mash. I'm going to try jdauria's suggested water profile of CA 51, Mg 3, Na 9, SO4 50, CL 75 and see what happens. I also added a few...

Run tap water through your CFC until it maxes out at 80°F. Then switch over and pump ice water through your CFC to get the temperature lower. You can only cool your wort to just above your chiller water temp and if your tap water is 80°F, that's about all you'll get. No matter what design you...

The water additions are almost the lightest yellow beer additions in Beersmith. I'll be brewing with RO water so I have to have a little something there. I'm certainly open to suggestions though.

I can....how much does pH matter with a beer this thin?

As promised, I think this is going to be the final iteration of the recipe. This is based on the recipe that appears in a recipe Craft Beer & Brewing magazine: Type: All Grain Est Original Gravity: 1.054 SG Batch Size: 5.50 gal Est Final Gravity: 1.013 SG Boil Size: 8.01 gal Estimated...

Yes. And I recommend affixing the pump to something. It helps organize all the hoses and whatnot.

I got burned out on Marzens last year. They're a little too malty-sweet for me. The festbiers I've had were a little lighter, less filling, and slightly more balanced than a Marzen. Anyway, I think I have my recipe set where I want it. I'll share it this evening once I'm home. I also have...