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Taste it. Compare to chocolate or 2 row. See what it's closer to

Some maltsters Brown is very roasty tasting, others much less so. Not sure what you have access to and what you're looking for in terms of roastiness in your beer. With a pound of Brown and half pound of chocolate this recipe could be mighty roasty. FWIW, I've recently used half a pound of...

I've been using Biofine Clear for clarification recently and I really like it. Much easier to use versus gelatin. On the several batches I've used it I've gotten bright beer quickly. I've been adding directly to the beer after fermentation. Has anyone experienced issues with this material...

@Haussenbrau: thanks for the detailed description of your approach. I'm very interested to give it a try. What was the pH of your cold steep wort? Did you control pH once combining all the wort together for the boil?

@Queequeg @PoppinCaps Thanks for all the helpful feedback. Question: Are there any good references out there on strain specific growth and compaction? Happy to dig into scientific literature if that's what it takes. I'm becoming a little fascinated by this aspect of brewing....

I make 3 L yeast starters on a stir plate with 300 g DME and 1 g yeast nutrient. I let the starter go 3-4 days and then cold crash for 2 days I use half the yeast immediately and store half of the resulting yeast cake in the frig in a pint Mason jar. After settling more than a week I usually...

Check out the recipe for homemade PBW in the HBT DIY forum. It works great!

Vinegar is acetic acid which will NOT etch glass.

I have never done it. But I think it would work, especially since you're aiming for a roasty coffee type flavor. I think Irish ale yeast or another low attenuator would be good choice. Consider substituting Brown for the Biscuit since it helps with the coffee flavors.

As long as you've got liquid in the tank its likely that your regulator isn't operating perfectly. I often see a few psi drop when I force carb. No big deal IMHO. I also use the the 30/20/final pressure approach outlined above (or 40/20/final if in a hurry). Good beer in 24–36 h. I bottled...

Do you have a CO2 tank? Why not carbonate from the tank if so...

@RPIScotty: I am brewing on Sunday. Would love to give your work a try and would commit to quick feedback to you. Excited to try this. What is the mechanism for gaining access?

I use inkbird and put something under glass fermenters as stated above. I have tested temperature probe location: thermowell versus direct contact to outside of fermenter covered with foam. They read the same.

@Queequeg: very interested to try your everads tiger clone... Can't find it tho. Could you point us in the righr direction pls?

Across the same path length it's less red...like not red anymore.... ) - : Carbing now, so taste test is pending. And yes, that is what's really important.

Just kegged my first Irish Red and found it to be a lot less red colored after fermentation than it was when I pitched the yeast. Is this par for the course? Here's the grain bill. Used Wyeast 1335 British Ale II. 6 lb 59% Maris Otter 2 lb 20% 2-Row Brewer's Malt, Briess 0.25...

The last two posts have it right I make a Rye Amber that is 50% Rye malt that clocks in under 20 IBU. The rye's spiciness accentutes hop character significantly IMHO.

@MotoGP1000: Do you use a counter pressure filler? What's your approach? Thanks!

Thumbs up for Buckeye Hydro. I've had a very positive experience with them.

Very interested to work with this. I'm a chemist by training and have put a lot of effort into getting my mash pH where I want it Nevertheless there is an empirical component to each new recipe. If you're work can be more accurate I'd love to work with it.