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Kal, Sorry to bring up old topics but... just wondering what you ended up with for length and rise in your beer lines and how was the pressure/pour with the 3/16" lines. I'm looking at doing a similar length and rise as you originally mentioned and I'm hoping to do it just once. Thanks

If you're in Canada, why are they more expensive for Canadians?

I'm looking at brewing my first smoked beer and I like the looks of this recipe but, I'm also looking at the grains I have sitting around, so I modified the recipe a bit and hoping for some opinions, I'll be smoking my own malt so I dropped it to 4lbs because I read home smoked malt is often...

I thought that might be the case, I'm trying to figure out what use to stay away from the harsh/acrid taste and black barley is not readily available. I'm wondering about adding a bit more chocolate to replace some of the black. I also have some carafa III but I haven't done a lot with these...

I'm getting ready to brew this on the weekend and instead of black barley I have black malt. Having never used either before any opinions on how this may change things? Thanks

Would this be doing the same thing as mashing, just not very consistent/uniform with the temp? Thinking about malting some rice but was thinking using it more like malted barley.

I'm able to get my hands on some green wild rice, thinking about malting some and using it in a beer. Any thoughts, opinions, experiences? Thanks

I have about 30ft of 3/8" soft copper I'm thinking of making into a CFC but it previously had furnace oil in it. Looking for opinions on whether I can effectively clean it with boiling water soap etc... to make it clean enough for beer. Not really sure if copper has any porosity to it. Thanks

According to Beer Smith other then the OG being in the yellow (0.002 low) it's an IPA and next batch I'll probably be closer to 48-50 IBU which puts it over an APA for bitterness. But I agree it falls almost in between, I'd say a little more hop flavour then most APAs but not as bitter as the...

Recipe Specifications -------------------------- Boil Size: 6.48 gal Post Boil Volume: 5.98 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.054 SG Estimated Color: 8.1 SRM Estimated IBU: 43.4 IBUs Brewhouse Efficiency: 80.00 % Est Mash Efficiency: 83.6...

I'm very happy with the way my 'session' IPA turned out. Good amount of hop flavor with a bit of malt flavor. It finishes pretty dry, next time I may mash at 150. I will definitely be brewing this again. It seems like it may be a little to popular around the house though. The 'hooked on...

+5 ipa 13,807

I just dry hopped this, the hydrometer samples taste great will report back on the finished product. The only thing I changed I first wort hopped the 60min addition, it was BIAB so the hops were thrown in at 170 degrees.

I'm looking at brewing this but I can't get 10L or Vienna locally, but have everything else on hand so shipping isn't worth it. I have some crystal 80L I'd like to use up (it's already milled), any comments if I can use a small quantity of it (about 4oz), to 'replace' the 10L and Vienna, I know...

I think I've tweaked the recipe based on advice I'd appreciate some comments on how it might turn out as far as hoppiness and flavour. 8lbs 2-row 1lb Munich 8oz crystal 80L 8oz cara-pils .75oz cascade 60min 1oz cascade 15min 1oz centennial 10min 1oz cascade 5min 1.5oz cascade dry hop That...

I think I solved my problem. When I was first messing around with beersmith and entering this recipe I changed the 'yield' in the grain to 70% (down from 80) and after changing that back I got the 80%. So I was a little heavy with the base malt, I now have 6.2% instead of the 5.4 I was shooting...

Looks like a nice setup, I'd be interested to hear about fermenting in your kettle. I had similar idea of a heatstick in a conical after biab, then gravity feed into a keg, seems like I'm getting lazy. With that coil in there you could probably rig up some type of steam boiler to heat it.

+6 IBA +5 ESB +5 blood orange heffe +5 ESB =8197

What size of peltier coolers are/have people used for this on what size of conical?

What about using some toasted malt to add a bit of malt flavor without the body, the couple times I've used it the beer seems to come out with a little extra malt flavor. That could be from other factors in the recipe or I could be mistaking toasted taste for malty. Any comments on this?