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You don't need to go anywhere near two weeks really. I do all mine between 3 and 5 days, 3 days if it's just an ounce or so. The longer you keep them in the beer the more vegetal & grassy flavors you're going to pick up

Use a british crystal malt with an equivalent lovibond. More info in this thread https://www.homebrewersassociation.org/forum/index.php?topic=17203.0

I haven't seen under 1" but I would bet they'd run you quite a bit. You can do three piece ball valves if you're concerned about sanitation, they disassemble easily.

I think checking the ssr duty cycle is a great idea. On my HERMS rig I heat the mash and HLT concurrently and it takes me about 1.5 hours total to bring 14g and 6-9g up to around 150F.

First ever official SMaSH beer and I couldn't even do that right..Vienna Simcoe smash pale with 1% chocolate malt for the color. Little lighter in person, it's a wonderful copper color.

I just thought of an idea for a Tsaziki Wit using the cucumber and greek yogurt drops. I kinda wanna throw up though.

How many drops do you get for those little guys?

I am both awed and slightly terrified by that huge list. They have two flavors just for yogurt :eek:

Ahhh I gotcha, thought maybe it was a new varietal. Well, here's my 3 day update: down 3 points!! I need one of them fancy finishing hydrometers, but it looks like I'm at 1.013. Also stole the sharpie trick. Body is noticeably lighter, taste is hard to judge atm cause I just had a pack of...

Thanks for confirming this, were you trying to get all 3 on the floor?

You would need to separate the thermostat from the damper that allows cold air into the fridge section and control each independently, but if you're shooting for a cold fridge and warmer freezer this won't work. But this is just spitballing, never tried it myself.

Nothing inherently wrong with the way any kind of yeast is packaged, but hey, more Conan for us liquid folks

Most west coast IPAs use somewhere in the range of 200-300 ppm of sulfate, this gives it a dry, biting and slightly mineral note but makes the hops shine. If you want less of that character (to taste) you could shoot for maybe 150 instead. Higher than 300 is probably going to be kinda harsh...

Sorry I ninja edited that last post... Are you going to boil the powdered sugar in something first? It needs to be gelatinized much like a roux to add any thickening power, rule of thumb is boil it for about a minute.

For mouthfeel definitely not, lactose or dextrin malts would help a lot there. I'm just not sure how the cornstarch is going to hold up long term, but as you said this is an experiment. I might consider adding the sugar during primary to retain as much of the flavor as possible. If you do add...

Well, there's an easy way. Add at packaging, but you could try it out first dosing small amounts into a glass.

The 8L was kinda pricey, but that included the lid and shipping. The clear cambro poly containers are a little more $$ but incredibly durable and scratch resistant. You can get the opaque versions for significantly less. I use these, they sit just slightly loose so it allows some air in. I...

I use these guys, I have 1 8L and a few 4L. You can find em on eBay for not too much, though the 8L cost me about $30. They're rated for pretty high temps so I transfer into it from the pot after a few minutes and allow it to cool in a water bath in the sink.

dopplebock malt? More info plz

Most beer styles use only 1 or 2 hops, a lot only 1. Contrary to popular belief there are beers out there besides IPA *edit, resist that urge! I know how it feels, you just need to do something different, but a lot of the time I end up making something worse by mucking around too much. There...