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Thanks guys this is all really helpful stuff.

Gus considering you built a clone did you save much money buying the cp stuff from a combo of places? If you had to do it again would you have bought Kals kit or would you still have done it the way you did?

So buying all the parts separately doesn't necessarily sound like a great option unless I have a ton of time on my hands...which I definitely don't. Thanks for the tip on the HERMS coil from stainless brewing I will almost definitely go that route. I've made enough copper immersion...

I'm at the stage in my brewing where it's time to upgrade from the turkey fryer, aluminum pot, cooler mashtun and 5 gallon batch limit. I want precise stepable mash temps, more automated brew days and a more permanent setup. I've pretty much convinced myself on going electric at this point...

Well last night I poured a glass of the dry stout and let it warm up for a bit. The strange aroma dissipated and the I could actually taste it a lot better this time. It is definitely astringent. From what you guys are saying and what I've read my mash Ph probably is the culprit. The aroma is...

Lets say this whole thing is a water issue which is what I'm leaning towards. What effect would a high or a low mash Ph have on the flavor and or aroma? I've been trying to get a detailed local water report but my city is making it very hard. I've made numerous phone calls and left voicemails...

No if you're hitting your numbers then stay exactly where you are. Consistant efficiency batch after batch at 75 is beautiful and you should be stoked. If you were achieving a higher efficiency your starting gravity would be higher.

All grain

Well they actually all fermented in different buckets and one was in a glass carboy. The porter was eds robust Porter in the recipe section here. The sweet stout was the left hand milk stout clone also in the recipe section. The dry stout was a classic dry stout recipe. All fantastic recipes...

The Porter has been in bottles for 10 months at least. The sweet stout 4-5 id say. I don't see how it could be conditioning time with that in mind. This really is a strange thing. All my other beers have a great aroma and fit the style nicely. Could it be something with my water chemistry and...

Hey guys I've been trying to pinpoint a problem I've been having and can't seem to figure it out so I'm looking for some help here. Ill explain further but basically I've noticed in all my stouts and porters I've had this very strange aroma. Its very hard to describe but the best I can do is say...

Been following this thread for a bit now. These look killer! So is there any new and improved keggle versions? I do 6 gallon batches fairly often so it would either need to be long or have some sort of drop down bar. Maybe one hook to make it reach the bottom for 6 gallons and another to hang...

I'm gonna attempt to bring this thread back to life here. This is a great beer and one that I'd like to brew because it's much more interesting than a Belgian Blonde in my opinion. In listening to the show and searching the internet I really believe the aroma malt the brewer is talking about in...

Oh what I was saying about the steam beer is indeed using the northern brewer until the very end of the boil when you could add you Amarillo for a hit of citrus. That would incorporate both of the hops you originally mentioned. Northern Brewer is the classic hop for a steam beer so it would just...

I could see an amber with those two. Another thought might be a steam beer. I had one the other night that had this awesome citrus finish to it. It was really unexpected debut worked really good! Maybe if you took the hopping schedule of anchor steam and then used some Amarillo in the flameout...

I had a coffee Bock last year that was really good! I've always thought a dopplebock with good Ethiopian beans would be pretty dang tasty. No matter what style you end up doing I truly believe you should always try to match a coffee to the beer instead of just using any old coffee. I think it...

Yeah but at the same time he doesnt benefit from you using it. A lot of people switch the bars all the way to thick yeast and 0 non yeast and it would be a mistake. They think well I rinsed it and it looks really solid and then end up underpitching by a good amount.

I've heard jamil say the default rate for yeast slurry on mrmalty is really fairly accurate...especially looking at what you have there. Looks like you did a killer job rinsing the yeast. What's your process for rinsing? Just interested to hear how you do it :)

Haha yeah its definitely not a pretty process but the result is amazing!

I've been using it for years and its awesome. Just a word of caution though. It's absolutely critical to use ro or distilled water and make sure you thoroughly clean the pot after every use and dry it out well. If used improperly its a sinus infection waiting to happen. Also make sure to not...