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What was your dosage rates on both the choc and pb?

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Have you considered contamination? Do your ales ever have off-flavors?

What temp do you cellar at?

A clone of this is #1 on my list of priorities. Everything I've read says that it's reallllly hard to get a proper maple aroma and flavor with just syrup, and that if you use syrup, get the roughest, most unprocessed grade you can and add it to secondary. A few folks recommended using...

Thanks!

Just snagged one of these and there's a hairline crack along the liquid male post where it connects to the keg. Is that where your leak came from? I know nothing about welds - if I get it repaired will it be sanitary?

You found the correct answer. There's nothing better and the Brewmeister folks use River City, too. FYI Bmeister is one of the only brew shops around that offer a 10% discount for being an AHA member. The discount pays for the membership fairly quickly.

Thanks for the suggestions. Yea, I've been thinking of cutting a notch in my to chill covered. I tossed my entire yeast bank and pitched 2 dry yeasts into 2 carboys for the blonde Ale. Still diacetyl bomb. I bought a new stainless fermentor to see if that's the problem. I will boil my valve...

Immersion chiller added with a few minutes left in the boil. Takes ~10 mins to get temp to ~80 before I throw it in my ferm chamber to get to pitch temps.

Hey guys, I've finally gotten to the point where I'm ready to pull my hair out. I've had major diacetyl issues for the last 4 beers or so, which I've attributes to an infection, since I have proper yeast management, pitch rates, and I perform d-rests. The diacetyl has been present in an IPA...

Jesus, that thing must have weighed a ton. Did you transport it upright? I'm looking at a smaller true fridge.

@Fionnbharr These articles tend to have lots of spelling and grammatical errors.

Very cool! Mine is still in primary happily bubbling away.

Great! I adjusted the 15% for yesterday' brew and I think it changed the IBUs by ~5-6, which is within the apparent tolerance range where we can't detect differences. I've brewed this recipe before, so well see of it comes out hoppier than usual.

Aha! I was interpreting it wrong. Thanks for the course-correction.

This is exactly the insight I was looking for. Thank you. I just had sort of a lightbulb moment when looking at the ~9 lbs of hops in ny freezer. I've never bought in bulk before. Now to develop my own anecdotal evidence!

It's not really a matter of going through the hops quickly, as these are 2013 import hops. We don't have 2014 available to us yet.

Have you used flaked oats? If so, what caused you to prefer flaked barley?

Do you guys account for alpha acid loss for old hops when building recipes and calculating IBUs? I am planning a recipe with some 2013 UK Challenger and EKG that are still sealed in mylar, which I purchased last month. They have been in my freezer. Research has yielded me...