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It is just the lighting more than likely.... you can EASILY make the exact same beer look brilliant, glowing gold/orange and then make it look murky brown simply by setting it in different light. I have personally done it dozens of times. Oxidation can certainly produce darker beer, but...

84% is mash efficiency... not brewhouse efficiency. ** That is why I generally try to provide % for grain bill and an Original Gravity range. Everyone's system/process is so different, it is just easier to adapt that way.

I don't have the weights handy..... but, it would be something similar to this I would guess: 6lbs 40% Weyermann Pilsner 3 lbs 25% Munich 3lbs 20% Wheat 1 lb 8.5% Flaked Oats 1/2lb 4% Carafa III 2-4 ounces 2.5% Black Prinz In regard to starter..... they are separate because you use them at...

I did brew this a while back with American wheat beer yeast. To be honest, at first I was not a huge fan. For about 4 weeks I basically just used it to blend into a couple other IPA's I had on tap. The wheat beer yeast kind of gave it a bit of a sour/tartness that I did not love. However...

Barke Pilsner is fantastic. It is all I use in pilsners/lagers. I buy Barke Pilsner and Barke Vienna by the sack. Love it. ** I do notice I have to adjust my mill to a slightly wider gap to accommodate it. Never tried it in NEIPA - but a great idea. I might have to give it a try too.

Been a while since I chimed in...... been busy and I honestly have not really tried anything different or worth mentioning. Just been sticking to the basic updated recipe for the most part. However, a few weeks ago I was cleaning out my freezer. Lots of hops I had been stockpiling for quite a...

I was in Milwaukee.... Dortmund and Mild made it through. ( Not sure, but that has to be about the 4th or 5th time for both of those making it to finals now). I was hoping to get a couple others through (who isn't :) Had a Ordinary Bitter, Helles and Czech Dark Lager that did not make it.... be...

@mwilcox ..... Looks like a fine showing in Denver!

A bunch of sites are now posted... I think all of them that have judged actually. My Dortmunder and British Dark Mild made it through in Milwaukee. Glad to sneak a couple in.

The malt extract has allthe minerals you need in regard to water. I add a bit of yeast nutrient to it though.

Cat knocked mine off a table the other day.... first broken hydrometer - been using it for 22 YEARS!

* Don't use water softener water for brewing. * Don't use that highly Alkaline water for brewing anything other than dark beers * Do install an RO system, or just get 3 gallon jugs and fill them at RO stations at Walmart/Grocery Stores (This is what I do) * If you install RO - I do believe you...

Yeah - you definitely got some grain that was not suppose to be in there. Just go with it now..... Perhaps you will end up with something that is kind of a session version of "Tasty McDole's - Janet's Brown Ale"....... it is a very popular hoppy brown ale recipe. Just have to see what it brings.

Yeah.... that does not sound right. It definitely should not look like stout. Even if they gave you crystal 120..... a quarter pound of that should not look that dark. Maybe amber or copper at the most. Roast barley and flaked barley would look night and day different. I would think you...

The #1 impact on the color of beer is simply the lighting. You can get vastly different appearances (From dull light brown to bright yellow) simply depending on lighting. I generally always use a bit of cara 10 or 20 in this beer. Hopstand..... basically just get the chilling started and...

Kind of where I am at too..... I really haven't entered competitions in the last 2 years for the most part..... other than NHC. That medal has remained elusive to me as well. It has been a goal, and I am not quite ready to give up on it yet.

Competitions are not perfect for sure, and there is obviously a human element to them. There is a chance you get a judge that does not perceive your beer the same way another might. Bottling, handling, storing, shipping...... none of it is a perfect science. Sometimes you can get an honestly...

Yep - this is the way to do it. Whatever beers I enter in regional I rebrew them the same timeframe out from the Finals. Either they make it through and I have them ready or they don't and my keg fridges are stocked.

Yes - I am making a 1 liter starter 12-18 hours in advance and pitching the entire thing into 6 gallons. For starters, I almost always use a 1L starter made from RO water, yeast nutrient and DME to hit around 1.030 or so gravity. Generally, if I have a new pack of yeast, I will make a 1...

I will likely enter some beers....actually need to sit down and look at the calendar/ship dates and see what I have in the pipeline that will be ready, or what I need to brew in the timeframe I have. My reason for entering would simply be attempting to get an elusive medal from NHC.... I have...