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    My First Decoction Experience

    I recently finished reading the Vienna Lager book by Andreas Krennmair, which I highly recommend, and it inspired me to attempt a decoction in honor of the traditional brewing method. This recipe was adapted from one in the book, which represents a more modern interpretation of the style. I...
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    LupoMax Hops

    Anyone else try these yet? I ordered half a pound each of Mosaic and Sabro from Yakima Valley Hops and am planning on brewing an IPA with them this weekend. I listened to the interview on the Brulosophy podcast last week and they sound pretty awesome.
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    Campden for Bottling?

    Does anyone use campden (potassium or sodium metabisulfite) when bottling to reduce oxidation risk? I've read elsewhere that 1 tablet in the bottling bucket works well but haven't found a ton of info otherwise.
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    Did I Mess Up My Keg Purge?

    For my latest batch, I made a Vienna lager that I have made a few times before, so I knew what flavor to expect. However, this was the first time I have purged my keg using via the method of filling with with StarSan then pushing it all out, then racking the beer into it via a closed transfer...
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    How to do a closed transfer for dummies?

    I'd like to start incorporating some cold side techniques reduce oxidation, however, my engineering skills are approximately that of a 2 year old, so crafting/improvising brewing toys is not my strong suit. I know there are topics covering this but I get bogged down in the jargon and hardware...
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    Any other NC hop growers?

    This is my fourth year growing, just outside Winston Salem. I’ve got cascade and chinook. My cascades are already coming back strong and very bushy, the chinook are just coming back up. Also when does everyone cut back the bull shoots?
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    Anyone else use a Cool Brewing?

    I bought this a few years ago, and my only regret is that I didn’t get one sooner. It takes a little trial and error at first, but after that it’s a breeze. It maintains temperature really well and is one of the best upgrades I’ve made to my brewing.
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    Over carbonated bottles [emoji36] Any fix?

    I bottled a barleywine back on December 28. My goal was 2 volumes of CO2. I added 2 ounces of table sugar to a 5 gallon batch of 48 degree beer that I see in the garage to cold crash as best I could. I used the calculator on brewers friend to get that amount. Since then I’ve opened 3 to see...
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    Extra Stout Recipe

    The inspiration for this was Guinness Extra Stout. After doing a search online I couldn't find any reputable source for a clone recipe, so I decided to make one of my own. This is probably not anywhere near the Guinness recipe, but it's about the same ABV and hopefully about the same bitterness...
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    I Have 1LB of Centennial....

    Just came into a big bag of Centennial and am toying with what to do with it. I've done a Bell's clone before, and as much as I love it I can have it any time. Also, I'm not the most experienced when it comes to brewing hop forward beers so your help will be appreciated. My idea is to do...
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    Warm Fermented 34/70 Question

    A while back I did my first warm fermented (66 degrees) lager with 34/70. The OG was 1.060, so I pitched 2 re-hydrated packs to be safe. My next brew is going to come in at 1.050, and I'll ferment this one at 66 as well. My question is, since this is at the high end of the temp range, should I...
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    My Reiterated Mash Experience

    I'm making an English Barleywine using the reiterated mash technique and thought I'd post in case anyone else is interested. My recipe is: Mash #1 8 lbs Maris Otter 12 oz Amber Malt 27L 8 oz Crystal Maris Otter 70-80L 160 degrees for 30 minutes Amber balanced water profile, tap water treated...
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    Reiterated Mashing, First Time Any Tips?

    I just recently listened the the Experimental Brewing podcasts on reiterated mashing, which was very convenient since my next brew is going to be a big English Barleywine. The only drawback was that they didn't go into great detail about how to ensure the reiterated mash pH was within normal...
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    A comedy of yeasty errors

    I just brewed up a 5 gallon ESB yesterday, which I had bought the yeast for a couple months ago but didn’t have time to brew immediately. The born on date for the pack of WLP 002 was June 10 with a best by date of December 10. Since the yeast was pretty old, I went to a local bottle shop that...
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    Going to Munich! Any suggestions?

    The wife and I are heading to Munich for a week in November. I’m going to hit the big name breweries, but does anyone have recommendations for smaller or more out of the way places? Non beer related stuff would be great too. Thanks!
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    Bru'n Water, Mash pH doesn't change

    I tried Bru'n Water for the first time today. Yes, I read the instructions before hand and and filled out the sheets as instructed. The big issue is that no matter what variables I change; water, grist or mineral/acid additions, the 'estimated room temperature mash pH' doesn't change. It reads...
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    Help Me Decide What To Make

    I have some random left over ingredients and am trying to think of what I can make. Here's what I have on hand. If I can figure out something to do with all this all I'll need to buy is base malt and maybe another type of specialty malt. A jar of 34/70 harvested from my last beer, first...
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    First time washing and harvesting

    Here is a pic of my first attempt to wash and save yeast. This a quart size mason jar for perspective. I think the bottom layer is yeast with a little trub on top. Yeast is 34/70. Does it look like enough for another 5 gallon batch? I will be fermenting warm, 66 F
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    Water Test Results, Please Advise!

    I'd like to preface this by saying that water chemistry, to me, is undoubtedly the most boring part of brewing. I have the Water book but have yet to read more than a few pages at a time until my eyes glaze over. I know I need to educate myself about it if I want to make the best beer possible...
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    Safale BE 134 review

    I just used this yeast for a blackberry saison, and so far so good. OG 1.048, FG 1.006 for 87% attenuation. I fermented on the cool side, keeping it between 60 and 65 for a week then moved it to a warmer spot to finish up. I wanted to keep the esters restrained a bit to allow the blackberry to...