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What better beer to brew on 4th of July? Here's Squeeze My Lemon (Kolsch) 18th brewing happening now! Thanks Lars! https://goo.gl/photos/ngMt446xc6UPomQR8

I love the kiddie pool lid!

This discussion has me doing a few mouthfeel experiments as well. Nothing as amazing and well documented as some other posters, but I can confirm one thing that's been discussed. Yeast. I brew a Dry Irish Stout regularly. I struggle with the mouthfeel, that's why and how I found this...

I like the coaster idea. Being "banned from the house" could be a really positive thing in the long run. Sounds like an excuse to build a bad-ass brewery. I own two Blichmann burners and love them. Sturdy, very adjustable flame and quiet. Worth it? It depends on your priorities...

Pacifico labels are the easiest to remove.

I don't think you get marked down for wrong bottle size, I think you just get disqualified. Be sure and check the rules. -TK

Gary was right about the babies, because I read about it. Something I wish you guys would do more of. It's right on the cover of the latest issue of Wine Making magazine:

Good list and order. Also consider (prior to building any all grain stuff) yeast starter kit (flask/stir plate) oxygenation kit (o2 bottle/reg, stone) All of that stuff is more important/higher priority than switching to all-grain. Freezer/mini fridge will need a thermostat controller of...

FYI: Local club is Yeastside Brewers www.yeastsidebrewers.org

No problem. See ya next time. As others have pointed out, don't use LA water. As of a year ago, all LA water system now has chloramine in it, which doesn't boil out like chlorine, so I recommend getting (6) 1 gallon jugs of mountain spring water until you decide to geek out on water...

Ah, yes that was me. Welcome to the hobby!

Your local homebrew shops are both excellent. Beer, Wine and Cheese shop in Woodland Hills and Eagle Rock Home Brewing in Eagle Rock I man the latter Mon-Fri, come in and say hi and I'll help you out. -TK

Don't let the Germans hear you say that. I think "bunch of hooey" isn't exactly accurate. Unnecessary for 99% of your brews is probably the best way to characterize it. But we're talking about ways to achieve a specific result and we know proteins are very involved. He could also be simply...

My .02 cents: As the OP pointed out, it's not just one thing. I think everyone is rightfully focused on water profile/PH and secondarily on yeast strain. But don't forget about protein composition. I'd be willing to bet this brewer is *also* doing some form of protein step to get this...

Thank you for all the clarifications, Janis. No worries here, I don't have to rebrew, but if I did, I'd probably be wanting those notes. Thanks for following up and good luck with all the shipping. -TK

Anyone get sheets from Zanesville, OH yet? Starting to wonder about them. Does anyone know if they send out ribbons at the same time for 1st round? -TK

This could also be the result of poor attenuation by the original yeast population. The reinforcements are fresh, ready to go, and may be eating the first wave's "leftovers" in addition to your priming sugar. Some types of sugars require more energy for the yeast to eat and if they run out of...

This is a flawed experiment for the reason stated above. A better experiment would be to blind taste 148 vs. 154. I guarantee a difference. The author's statement is a really off-base assertion based on a BS experiment.

Yes, your hunch is correct. Adding a new strain with a higher attenuation could over-carbonate your beer.

25' of 3/8" copper will work. But the volume (or thermal mass) of the surrounding water, speed of the flow through the coil, whether or not you are mixing the surrounding heating water are all factors. There is also the question of maintaining temps vs. doing lots of steps and how fast...