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And the article claims that Pivo Pils (by Firestone Walker) is an example of the Italian Pils style, although as I said, I'm not sure that what they say in the article lines up with my taste memory of Pivo PIls.

Moretti and Peroni are not what folks are talking about when they say "Italian Pilsner" as a style. In BJCP speak, those are considered International Pale Lagers, not nearly as bitter or hoppy as the "Italian Pilsner" style that folks in the linked article are talking about. A Pilsner dry...

So I saw a reference here on HBT to Italian Pilsners and had a somewhat vague recollection about conversations within the BJCP about adding it as a provisional style, which hasn't happened. Did a little searching here and found not much. Then googled and found a somewhat interesting article...

Yes, that's right. I did a brief Hop Science 101 for a BJCP tasting workshop and wrote up my notes here, if you're interested.

I don't know what a Graf Porter is - tell us a little about what it is? I moved this from the Recipe Database, which is for tried-and-true recipes to the Recipe/Ingredients forum, which is for discussions like this.

Yup, this is why. Also, with the advent of NEIPAs, we've learned that adding hops while fermentation is active results in biotransformation - where the essential oils are transformed. These oils are metabolized by the yeast into compounds that are floral and fruity - what we call 'juicy'.

I'm with @Yooper and @Sammy86 in leaving the chocolate malt out.

I don't know about malting, the difference between malting a base malt and a specialty malt like crystal. But I do know that the end result is that crystal malts produce a less fermentable wort than a base malt. I imagine that the method of malting has everything to do with that.

Nice, thanks!

Like @VikeMan said, there is something wrong with your measurements. Are you using a hydrometer or refractometer to take the readings? Whichever, have you used it before or do you need help with that?

Add me to the list of those who round to the nearest whole number for ABV. We're not sending this stuff out to a lab for analysis LOL.

So, from the etsy website, here is a photo of the handmade, hardwood openers I ordered as gifts for judges at the Chicago Cup: We're doing a limited entry/style competition, with judging in judges homes and partnering via zoom/facetime/phone. Limited backroom operations. Medal round panel...

For beer aged in barrels, I don't worry about oxidation. I use wood chips or spirals for wine, not barrels, so can't really tell you about that.

My homebrew club has members who have more or less successfully brewed Hot Dog Beer and Pickle Beer. This would be right up their alley.

Your chiller springing a leak is a real danger. I have a Canadian friend who did exactly that - didn't get his immersion chiller dry and then the chiller ended up with splits in the copper. He found out when he was chilling a batch of RIS.

I'm American, so I like oaked Chardonnay LOL. For me, it depends on whether I'm making a wine to be drunk right now (90% of the wine I make), in which case I don't oak them, or if I want something to be put up for a while. Never aged in a barrel, could not possibly make that much wine and...

I bought some cool judge gifts for an upcoming competition, handmade from a guy on Etsy. Asked him to ship them via UPS (which for my locale seldom fails me). Got notification this morning that he shipped them USPS. Two weeks ago, I went five days without a scrap of paper being delivered to...

Add me to the 'let it be' category.

Well, I've measured after adjusting acidity and it has always been close to the Beersmith prediction, so now I just go with the prediction.

This is what I do, except that I use Beersmith's mash tab.