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Defining Crispness? Is crispness mostly related to the amount of carbonation? I can think of a soda, which is crisp and tingly from a freshly opened can, vs. sweet and cloying after it sat out for a few hours. Does it also have to do with dryness? Which I think is most related to a low FG. Or...

Hey this sounds cool. I would like to try it but I doubt my LHBS has the specialty malts/boughs of juniper berries. Do you know good suppliers?

I would like to see some pictures and a description of the taste as well. Would the brew have been carbonated in this period?

I would take it apart completely, inspect the seals, and clean the chrome faucet. Also, plug it in and make sure it gets cold

I use the 20 minute IC runoff to water the yard/plants

Opinion: I like 6.5 gallon plastic buckets and at least a 7.5 gal, (preferably 8 gal) pot for 5 gallon full boils. EDIT: scratch the 7.5 gallon minimum, go 8 - 10 gallons

I bought some buckets at Home Depot, but not the orange ones. They have white ones that are HDPE 2. Flip the bucket upside-down and read the markings on the bottom. Types Of Plastic In the United States, the following codes represent the seven categories of plastic used in nearly all plastic...

Hehe, on my 2nd batch I mistakenly added the hops into the mash lol. I was worried, but the beer turned out fine.

Not sure if this applies in your situation, but do not let the thermometer touch the sides or bottom of your cooler during the reading, it will read too cool. A good insulator will not allow for a lot of heat transfer between the hot mash and the outside. I use a 10 gal Home Depot. Here is what...

I support the LHBS except when I DIY. It is good for the local brewing community & neighborhood economy.

So I searched and read a few threads on people who skim or don't skim the hot break, but I want able to find a consensus here. I have read in several places that a rigorous boil is the most desirable, which typically leads to a huge hot break. So what, if any, is the function of the hot...

Quote: Originally Posted by NorthBayBrewer Also, your FG can really influence the beer - specifically mouthfeel. Let me elaborate: I quoted this from Doug Fuchs at BYO, "Extract brewers may also find that the extract source contained too few dextrins for a high final gravity or too...

From one new brewer to another.... check and record your OG and your FG. You will find that sometimes things go wrong. Also, your FG can really influence the beer - specifically mouthfeel. Once you know you are consistently hitting your numbers, you can focus on other areas for improvement.

EE with a focus on RF & uWave technology and testing

Thanks for the feedback. The 20 gallons can be broken up as the following: 5 gal - West Coast Pale Ale 10 gal - "Pappys Best" - German Blonde Ale 5 gal - "Ginger" - American Red Ale

I take a spray hose and rinse off the exterior, thats all.

I wish someone would have mentioned how quickly I would notice flaws in commercial brews... and my own for that matter.

I found the forum searching for what I could possibly be doing better

Hello gang, I recently started brewing about 3 months ago. I started with a 1 gallon all grain beer kit from Brooklyn brew shop. After my first batch, I naturally wanted to brew more. They were out of my kit so I decided to pay a visit to my LHBS. :ban: And so It started. I was a bartender...