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Well modified malts do not need a protein rest as the malting process has done that for you. So for most American and Continental Malts it is unnecessary, some English malts will definitely need a protein rest especially the floor malted malts. Now, if you use modern well modified malt and do a...

Water Profile?

traveled to southern Indiana for grandson high school graduation.

victory is one i use often ... that or other biscuit malts ...

Welcome to HBT, and congrats on your first brew. 1. Air lock activity is not a sign of fermentation, the krousen ring is. 2. Best way to measure fermentation is with a hydrometer and measuring the gravity when it goes into the bucket and after fermentation to know that the yeast have completed...

no i do not find commercial beers bland. i occasionally get this urge to drink hop flavored alcohol and this fits the bill... there's a few guys i know who like it and i give it away as soon as its carbonated, it has to fresh to be good otherwise afters it a little older its an alcohol...

I would not use more than 1 lb 6 row in the cereal mash with the 1 lb rice and 1 lb beets. I normally use plain long grain white rice from the grocery store. The 6 row will help break the proteins down during the protein rest (128f to 131f) and then convert some of the sugars at the rest at...

I would not worry too much ... and yes the pressure could not only pop the top but have it blown off and hit the ceiling with foam and beer and yeast ... I have had several plugged airlocks and end up mopping the ceiling.

the grain bill is easy 15lbs pale ale malt single infusion mash at 149. Actually I have a 2 oz columbus bittering at 60 minutes in a 90 minute boil then 2 oz centennial at 20 min, 2 oz simcoe at 15, 2 oz amarillo at 10 and 2 oz cascade at 5. then 1 oz of each of the above (except columbus) at...

dry hop late is best and when the beer is at room temp of about 68 to 72. I have a IIPA that I have a 12 oz 4 day dry hop schedule and then bottle 24 hours after last add. dont get many beers from a 5 gal batch but they are hop aroma heavy.

Not certain your going to get much from 1lb of beets in a 60 minute boil, except a lot of red sludge at the bottom of the kettle and a very red beer. What I would be looking at would be a cereal mash. Assuming this is going to be a pale ale with beets for flavor and color. with ginger...

I have a corona mill and use a feeler gauge and set it to .032 IN. Seems to work great that way ... 80% efficiency but I do use rice hulls. That looks really good, but like Wilserbrewer stated ... and whole grains then set it a little tighter.

Your efficiency should go up, the finer the crush the more surface area there is for the ezymmes to attach. Not sure how flour would work but you should get a great BG... may be a PITA to sparge

Here is my recommendation, take 1.5 to 2 quarts of water and and bring it to a boil. Take 3 oz of finely ground fresh coffee and put in a filter and tie it shut or a tea infuser or something to contain the grounds (or not -- I just dump them in the boiling water). Add the 1/2 vanilla beans (I...

According to White Labs site 63% to 70% attenuation is what can be expected with WLP002. This is common with English Ale yeast. 62F is a little cold for English Ale and White Labs indicates that ideal is 65F to 68F. I use this yeast a lot because I love English Ales and normally start at 65F...

Welcome!

Go for it ... bet it turns out great!

several reasons for higher readings but oxygen and yeast are not among them.

I have brothers, they like beer, where do you live? I can solve your problem.

Snowing Like crazy -- about 2 inches per hour, good old LES {Lake Effect Snow} so I declared a snow day and stayed home to brew a Centennial IPA.