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While I do not disagree, there needs to be a caveat. In NJ, no supermarket or convenience store can distribute shopping bags, paper or plastic. For bulk shopping, its not a problem, as I have now accumulated about 30 of the burlap/fabric shopping bags. But the quick trips in and out, where...

For a while I was using 50/50 MO and GP for all my pale ale and IPA base malts in recipes. Now I use GP for hoppier beers and MO for my maltier/darker beers.

I had the original Perlick flow control faucets (545 model), which have since been discontinued. They were good until they weren't. They started leaking from every seal. Probable lasted 2 years at most, but when they worked, they did what they were supposed to do. I have no experience with...

If dry hopping, I usually add them on day 7. I usually keg on day 10

I would say the opposite. The amount of concoctions and adjuncts I see homerbrewers putting into beer is astounding.

I've never had an issue with their delivery times. I've gotten a few wrong items, but they always made good on it, so I cannot really complain.

I have used the chiller 3 or 4 times now. Works great, easy to clean. I just don't like the way it sits. I kind of wish they extended the ports a few inches out, it would be a whole lot easier to balance. The connections and hoses get in the way. Has anyone seen or made a stand for this? I...

5lbs of crystal malt??? oofah

Just my guess from what I have read over the years. May I have interpreted it wrong? Probably. I just know thorough trial and error that darker, maltier beers, to me at least taste better being done with a 60 minute boil rather than 30. And yes, the hopping rate was adjusted for the boil times.

For, I find the maltier beers benefit from the mallard reactions from a longer boil. Makes the malt flavor shine. I use the opposite mentality for hop forward beers, mostly of the hazier types though. For a beer that I want to showcase both, say SNPA clone, I may slpit the difference and boil...

For hop forward beers, I usually boil for 30 minutes. For darker, malt forward styles, stouts, porters, brown, etc, I boil for 60 minutes.

I haven't received it yet, buy my wife got me a counter top RO System. No more buying distilled water every brewday

I have as well, but nothing beats the real thing.

I can find it here, but fresh.......that's a crap shoot. Torpedo is getting real hard to find here.

This

Plastic shopping bags at food stores in New Jersey.

Have all these beers been carbonated with the same tank? Could it possibly be a bad tank of CO2? Are all your kegs and beer lines clean?

I didn't realize this would cause such a debate. I kind of did a reset. Went back to all my original methods on my oatmeal stout. Used tap water, 60 minute boil times (had done 30 or less for the last few years), did a mash out for 10 minutes. I guess we will see how it goes. Worst case...

I may just do that. Do you just let the filter dry when done? Do you need to keep a certain flow rate to properly filter?

It's city water. https://spartanj.org/water-sewer-utility/#1541173902327-40b08d90-60a1 I am on the Lake Mohawk system