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Not worth the time or effort to be honest

They didn't...we found out the same day everyone else did. Got on the phone to lallemand and they drop shipped us 8 11g packs a week before big brew. We're also the reason there's a second recipe this year

I've started experimenting with adding fresh ground barley flour to bread and experienced the same thing. I've tried 25-10%; 25% was a gummy mess. 10% was not quite as bad but still way too much. Both of these were overnight & cold fermentations. I'm thinking the amount of active enzymes is...

Yeah there are some old hops out there...touring some facilities in Yakima last year we went through a warehouse with all 2014 crop year. I'd guess that has a lot more to do with contracts but they aren't storing them for nothing.

Great idea! I do the same thing with the o-rings but going to find a couple of those markers now. My method is to use painter's tape and I always put the label on my gas side

Most of the ingredients are probably fine. The hops might be a little stale but hops store better than most realize. The yeast is definitely past its prime however, as most dry yeast has a 2 year window from date of manufacture. I'd get a fresh pack of yeast, weigh whether you feel like paying...

It wholesales for considerably less, we sell bricks of 05 for $20 more at full retail. It would be pretty stupid for them to do that.

Exactly the pulley setup I use, 1.5" drive and 12" driven

yes. It might not be noticable in an American IPA but in a German helles lager or similar pale style with 1 or 2 hop additions the differences are stark

Weird thread to just randomly drop this in but this was recently passed along to us from a White Labs rep. Cheers

Rumor is Red-X was a batch of Munich that went south and it took them awhile to recreate their happy accident. I'm pretty sure it's not a blend just by looking at it.

Are you adjusting mash pH? It might be a little high. I also have a HERMS setup and after I dough in I stop the recirc and do an initial rest, then when I'm going to the next mash step I turn the circulation pump back on. This ensure beta amylase is doing its job and not affected by the higher...

Very bready. You should try it! I occasionally brew American pale ales with vienna as the base, it's versatile.

Absolutely gorgeous...I just want to say for most homebrewers this color will be entirely unobtainable. If you told me this was 100% pils I would have believed you

Add more maris to get an OG of 1.070-80, touch of chocolate malt and make a baltic porter. It's actually not too weird for that, just a lot of melanoidin

Even with a variable roast you could tell the difference in aroma and taste immediately. Brew a 100% Vienna beer and then a pils/munich mix beer and try to tell me they taste the same

Big fan of Dingemans or Chateau

Pretty sure that's fake news. I sell more than 8 kinds of vienna right now, it's not a blend.

I just did this for a customer and recommended biscuit and possibly a splash of honey malt for vienna, melanoidin is not a bad idea either but ~5% might be a bit strong. I would also say that the choice of biscuit would make a big difference

Fire supply/welding supply should be able to hydrotest it for you, allowing you to use it for another 5 years. My local place charged $20 last time I had to do one.