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Any detection of DMS? you've got a modest amount of Pilsner malt in there... 90 min boils are safer. The "corn" can kill the aroma. My HBS owner mentioned some Pilsner malts are fine these days, but I do 75 min boils minimum just because of my system.

I accidentally did this, and had a bit of a clog in my plate chiller. I thought I cleaned it out well but ended up having to clear it with co2 later... after 2 batches brewed. First batch came out fine, somehow. Second batch is cold crashing now and had questionable yeast pitched, but seemed...

The Urbock is the smokiest imo. My wife and I call it "the campfire beer" They are all fantastic.

Because I lack a lot of the lab space needed, I won't be doing pH or iodine tests until I have more space. I've been pretty fortunate to get some really clean tasting beers so far with just a 5.2 pH stabilizer for a few batches, then I switched to Acid malt for the rest. I will totally check out...

Using HBS bought smoked grains usually yields lower fermentables from mashing, in my experience. Even with the amazing water in Denver it was a bit of an issue. Could be the mill as well but I can try it again when it comes around on my brewing schedule. Will definitely look at using distilled...

Schlenkerla takes his user name from the (imo) best rauchbier brewery in Germany that exports to the states. Their marzen, ur-bock, and doppelbock are incredible smoked beers and their helles is basically the dictionary definition of the style in it's most perfect form. Seriously looking...

Hey y'all, How often do you find yourselves refilling/exchanging co2 tanks? I use co2 for carboy to keg transfer, forced carbonation, and in my keezer. Currently only using one 5# tank. I had a leak I fixed, but I made 3 batches in consecutive weeks and blew through this last tank (may have...

I plan on making a smoked IPA, but the first time I got to make it I was working at a brewery in Denver. My initial recipe used a majority smoked malts, a mixture of mesquite-, cherrywood-, peated, and... I forget the last one. Granted, the extraction is kind of low using that sort of mix. I'm...

The process is still the same... I started with AG gallon kits from Brooklyn Brew Shop. It translated pretty well, but anytime you change your set-up or system you have a short adjustment period.

The biggest issue, aside from the extract process itself, is that the proper nutrients for healthy yeast come from mashing. There's much more flavor because the yeast is fed better.

I don't know the chemistry of it, but I believe first wort hopping is more of what you're looking for. Even though you boil the wort after steeping the hops for a bit, the beer retains more of the beta acids and other flavor and aroma compounds (as I was told). I've done it for 3 brews and can...

ESB, Saison, and Stout are 3 recipes I'm trying to hone in on. The Saison came out so good I'm not going to mess with it but the stout needs some tweaks. ESB still fermenting. Kentucky Common, Red Rye, and American Wheat are all on the calendar between IPA and Saison brews.

I have no intention of using a gun but the first reply in this thread goes to another thread that is very specific and outlines the process and is tried and true. I may try it but it would be easy enough to get bigger carboys (or those 7.9 gal conicals) and brew enough for a keg plus bottles -...

I'm going to hold off on this competition. I'm more curious how they'd score vs looking to medal. Honestly would rather drink what's left of my saison than have it judged.

BMBF?

After both replies talking water chemistry, I'm pretty relieved to have a solid water source that I don't have to mess with. I use unfiltered tap water and just use Acid Malt for any pH correction. Fermentation and temp control play a bigger role in your finished product, overall. If you have...

4843+ 5 gal Session Ale 5 gal Stout 5 gal IPA 5 gal Saison 5 gal IPA 5 gal ESB = 4873

Great recommendation, will try to set this up as I have extra tubing, an extra racking cane, and a picnic tap.

I'm not a fan of ice baths. I used them for 1 gallon batches back when I first started stovetop brewing and it seemed to take too long.

And I'm looking for advice! The NJ State Fair is coming up and there's a homebrew competition. I don't technically have time to brew/bottle a new batch, unless I brew by 7/2, and potentially rush the end of fermentation. I'm not set up to bottle at the moment, but it wouldn't take much. Is...