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(iv) Transportation of brewed beer shall be at the time of bottling. The brew on premises facility shall not allow more than twenty (20) cases (twenty-four (24) twelve (12) ounce bottles) to remain on the premises at any given time. Everything else sounds reasonable and fair... although not...

I brewed a Wheat IPA that I used too much honey malt in (2 lbs)... The finish tastes like you just had half a grapefruit covered with honey... I used about 3 oz of Amarillo between bittering and 20 and 5 minute additions and more added at flameout...

As I mentioned above, my 80/- was at 1.017 when I moved it to secondary. Well, after pitching 2/3 cup of a US-05 starter last week into it, I had a small raft of bubbles form on the surface and persist most of this week. I'll take a gravity reading later this week, but it looks like its...

Hopefully the citrusy works... I brewed it a week ago using 3/8oz of Amarillo. If the grapefruit-apple doesn't work, I guess I can let it sit and wait for the hops to fade a bit. I'm kind of surprised... I used a starter with US-05 made from a previous batch and it is still bubbling away...

Sugar/water is not a solvent. Water is a solvent. Beer is a solution of a lot of different stuff in water... you need to mix two solutions, one dense sugar water, the other the less dense beer. The problem is that 5 oz of sugar in 1 pint of water is much more dense than beer... my syphon...

This doesn't apply to any practical applications of wort chillers, but as an engineer, when someone says "never" I start thinking of counter arguments... :) While the coil may never heat the wort, theoretically you could reach a point where adding length to the chiller could theoretically make...

Well, I believed in the no-stir method until last night, and I was lucky it was a beer that I had secondaried... So I dissolved 5 oz of priming sugar in a pint or so of water, boiled, and poured into the bottling bucket... Then I racked the beer into the bucket... the hose was laying on the...

Well... I racked my beer to secondary. The good news... no horrible off tastes... the bad news... I didn't take a gravity reading until after i moved it, and its at 1.017... This is a Scottish 80/- that started at 1.051... I guess I can wait and see if it attenuates more and if not figure...

Their email back to me said that while it fails the flashlight test, it still should be fine. Nothing wrong with the lot... yeah right... they offered to send me a few sachets to make up for it... I might use them, but I'll have a backup of US-05 or S-04 and do a careful inspection of the...

depends... which lot number? If its the one I had, give it 18 hours and if there aren't signs of fermentation, pitch something else. I got a response to my email saying that while the flashlight test shows holes, the foil is punctured, but not the lining on the inside. However, my brew...

My second batch ever was a Brewer's Best Russian Imperial Stout kit... 6.6 lbs of LME, 2 lbs DME + .5 lbs maltodextrin and 1.5 lbs of steeping grains... Came out tasting very good... impressed a stout snob friend... can be more or less hoppy... but yes you can make very tasty stout with...

I thought the idea was to offset the sweetness of the malt without overpowering with flavor... so if not magnum, then earthy or citrus?

Think of it this way... with a 3 piece airlock, something bad would need to fall into the hole, fall down... go into the floating piece... go up... then go to the middle... then fall into the wort and out-compete the yeast... compare that with the old days where they would ferment in an open...

Sorry, one more question... given the above, if you had supplies of Magnum, Willamette, and Amarillo hops, which would you use? I'm leaning toward a 1/4 oz of Magnum (10% AA) since it bitters without imparting much flavor...

Ok, I am going to attempt something following most of this recipe next weekend, but would like to, if possible, draw from the odds and ends I have as "leftovers" from my last few brews, and want some advice... First, DME: I have 1 lb of Briess Extra Light DME and 2 lbs of Briess Wheat DME...

And a few days later, the banana is starting to fade... still, 2 lbs of honey malt in a 5 gal batch is too much... It isn't bad, but its like taking a grapefruit half, putting a little honey on it and breakfast is served...

Well... my naive brew was a wheat IPA with 2 lbs of honey malt... it is currently a pina colada beer between the Amarillo, the banana from the yeast and the bitter orange peel I added... but it was brewed about 3 weeks ago... I figure a few weeks and it will blend and mellow, but it was...

Well, on the good side, tonight the krausen looks normal... so I guess to paraphrase Miracle Max... the yeast was only mostly dead, which means partly alive. I'm holding out hope that the beer will be fine despite the massive underpitching. (keeping fingers crossed) Still, It took 90 hours to...

I sent them an email and I was able to get a photo with a flashlight behind the packet that actually showed the light coming out from the numbers... In a dark room, I can see 20+ holes, but 4 of them were big enough that at the limits of what I could do with an f1.8 lens handheld I could...

Well, wish I had seen this thread last week... Went to LHBS dropped ~$35 on ingredients, wanted US-05, but they were out... Brewed Friday afternoon... pitched Lot No. 1087117102 EXP 06-2011 Made in Denmark As of Monday morning... Nothing. Came home tonight (monday night) surface...