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Yo Lambchop, nice score! Building a fermentation chamber made a huge difference in my brew quality. I modified a side-by-side fridge like in this thread: https://www.homebrewtalk.com/f51/side-side-fermentation-chamber-build-105054/ I use a LOVE TSS2-2100 dual stage controller. The option Dave...

Just wanted to say ditto to Lampchop's comments. Nice meeting you guys and throwing back a few. We need to get together for a brew day or something in the near future. Maybe come up with a common recipe/style we all try and brew and compare results. On a side note, if any of you have a line on...

Damn, just saw this. Been lurking here awhile. Nice to see all the TN folks. I would have been all over that fantasy football!

I like Coors cold, but I draw the line at being colder than Ice. Ice Cube that is. Did you just snow on me?

Poor water is subjective to style. I think your alkalinity is a little high for the lighter beer styles. Check into Bru'n Water or EZ water spreadsheets using your profile and go from there.

Yes, La Roja is a sour. Or more specific a Flanders Red. And delicious! I got into sour beers a couple months ago. That's all I drank for a few weeks, but then wore out on it. I think it's a great style to have for the right occasion. The sour specific styles are Flanders Red, Flander Brown...

Don't have any experience with this myself, but I'd check out the Beliner Weisse recipe/info on this site if you haven't... http://www.themadfermentationist.com/p/homebrew-beer-recipes.html

Process seems pretty good to me. If you want to mash out, that's fine but as AZ_IPA said, you need to raise the whole grain bed to 170. For me (depending on grain bill) I add 190 - 195 degree water. I don't really "mashout" but just make that the temp of my first batch sparge infusion. 2nd...

What do you guys think of this hop combination? Amarillo, Centennial, Citra, Columbus My big question is how Citra plays with friends. If it makes any difference my intended hop schedule is as follows: 90 min - Columbus - 2 oz 60 min - All - 0.25 oz each 45 min - All - 0.25 oz each...

Hmmm. I agree with everyone on the awesomeness of kegging, but we're going to far to say you'd rather not brew if you had to bottle! Some things I'm thinking, in no particular order: 1) March Pump (either to forgo heavy lifting or to recirc your mash maybe) 2) More kettle fittings, i.e. site...

Yea, I know the feeling! Also, I find it good to get about an extra quart of water boiling as you dough-in that you can you add to raise the temp a 2-3 degrees if you end up low. Yea, that'll up your grist ratio, but no big deal unless you were mashing really thin already. I just use a cheap...

In regards to your too high mash temp, don't be afraid to get in there and stir that sucker up with the lid off till you get the temp down. I've done that a few times. Much easier to lower the temp than raise it!

If I had the money then I'd definitely go with the Blichmann boilermaker pots. I use kegs and that works really well. No need for a thermo on your boil kettle in my opinion. I suppose it's nice after the boil when you're cooling, but not really worth the price to me. I just use a thermapen and...

As Papazian said - Stress Out, Worry. Dump it, it's probably ruined. Or for those that like anagrams, SOWDIIPR.

Depends on how many volumes of co2 you're shooting for. I saw this link in another thread and thought it was handy - http://www.byo.com/resources/carbonation

Nope. Thin could never constitute ruined! RDWHAHB. I've had a few temp undershoots with Beersmith/Promash and started going a little higher then stirring to decrease temp.

I like it! I went AG after 2 brews. I just couldn't help myself. Biggest problem you'll run into I think is troubleshooting flaws in the final product. Starting off with extract would allow you to focus on the boil and fermentation more. I don't blame you though. I didn't really feel like I made...