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Interesting. I'd say this has taken a few years to form, at about 12 batches per year. I don't know what else it could be? BTW I am also in Maine (portland area). So I am on Sebago Lake water which is pretty much nothing in it other than what I put for salts. At least as far as I know. Maybe I...

Thanks I'll get it cleaned before next batch. I already add about 70 ppm (at least) to water for each batch, not sure I want to start adding more, I suppose I could try 100.

My last brew I noticed lots of floaties in the mash water as I was heating it. My HLT is the same pot I use for the boil later on as well. I'm cleaning it today and noticing the brownish layer formed on the bottom of my kettle is now flaking off. I'm wondering if it is beerstone. This actually...

Thanks. I did leave the line I have been using is a little long, at least 6 feet. Good to know I'm on the right track!

I'm looking to bottle a kettle soured beer from a keg and wondering what the best way to do it to get a highly carbonated beer in the bottle (I use biermuncher's DIY beer gun method). My thought is to chill the beer down colder than usual (to near freezing), carbonate it somewhat high at this...

aaannnnddddd it's gone. Anybody that saved a copy of it mind re-sharing?

Ok thanks a bunch!

A friend of mine is using my dual CO2 regulator and tap tower for a wedding where the kegs will be purchased sanke kegs. I use corny kegs. I just want to make sure we will have everything we will need, so I was going to tell him to make sure the couplers he gets have barbed tail pieces: 1/4"...

UPDATE! Thanks for all who replied. So I missed my Target OG of 1.098 by a lot. I ended up with 1.086. Mash was 150 - 152. It was all grain batch with 2.5 lbs of extract was added to the boil at 15 minutes. No Sugar. Pitched onto yeast cake of 1469 (third generation). The yeast cake was...

I had issues with the #2 stopper I bought from LHBS with the racking cane not being tight. I bought one online and it fit better. I think depending on who makes them the holes might be different?

And I remember on the podcast they recommend some carapils to help with the head. I though yea right! No amount of carapils is gonna help with the head. I added some but I knew damn well it wasn't gonna make a difference.

So bsent. I totally heard them read your report about this on the podcast! And salty please update when you do the flaming hot cheetos one. For me, I made mine a while back. I waited two month's as the bottles were slow to carb in my cool house. Finally cracked one tonight after a two...

That being said, no one ever asks me that. If they did in would just say it's close to that, but no, it's probably not 100% accurate.

Yeah I thought at higher gravity levels that calculating abv became less accurate. I didn't realize there was an alternate formula so maybe one is more accurate than the other for higher abv. I use to work in a lab that got beer samples from a brewery for higher abv beers for that very reason.

Haters gonna hate

Don't think so. Haven't seen a bud light around here in a long time!

Well my first beer of this was not that bad. It needs to carb a little more, it's a little chilly in my house so is taking longer I guess. I'm letting it take its time but will post a pic at some point. The one I had, although a tad undercarbed was really not that over the top with anything...

Ok. I'll do it! Next step, anyone recommend a good RIS? I will be adding heavy toast American oak cubes soaked in old grand dad bonded to it. I used marubozos RIS last time but I am looking for something more specifically designed for long term/oaking/bourboning.

All I knew is that it was from timothy taylor. I had not ever heard it was the courage yeast. Do you remember where you picked up that info from? I will do some googling to check it out. Yeah I think if I do it I'll keep it pretty cool at first to keep the temp in check. And I've been using...

It's a risk. I'm not sure I am after the fruitiness. I think maybe I will scratch the idea and just some nottingham for it.