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Just so you know you can't liqour back with regular water it must be de-airated liquor I would suggest just making it lower gravity to prevent a 2-trans-nonenol taste like paper. Also, for a "light" beer use amyloglucosidase enzyme it's the only thing that will allow a yeast to attenuate down...

nothing is as bad as a stuck mash on the production level:(

not to be difficult but for the money you'll end up spending in copper just buy a plate chiller a small one is like $65

If I was you i would run a SSR between the PID and solenoid (it will save the PID) as for the igniter since you can't find a honeywell I would Tee into your burner with another gas line for a small pilot light that you could ignite at the very beginning of your brew.

Not sure if it was already said or not but Zombie Dust is almost a Smash of two row and Citra it's like 93% or more two row and pretty much all Citra. No cara crystal as that leaves two much residual sweetness and takes away from the hop bitterness.

yes i have used it for priming proffer molasses.

I put straight australian galaxy hops in an ipa tastes like a ton of grapefruit and starfruit.

Did you have a formation of any sort of pellicle?

Bueller, Bueller, anybody Bueller :D

I can't find any in depth articles about the school anywhere. It seems that someone tries to start a thread on this topic and it dies, only to be lost and forgotten. So, has anybody been to Brewlab, and if so did it help you in the field, was it informative, was it worth it, etc. Any and all...

try to find a roggenweizen recipe I did one a tone of rye 40%, a bit of wheat 20%, some biscuit, crystal, and other specialty grains whatever you like to bring the flavors you want to the table 10% six row because it has about 6 times the amylase content to help with conversion, and the beer...

re-rack it, and let it finish out for a good long time the more the better maybe it turns out to be a good sour. with sours always let them go for as much time as possible.

for the shiny labels i fill them with the hottest water i can find, it melts the glue from the inside and the labels peel right off.

Remember you have to drink it in a month or two I'de go stout or maybe a belgian triple or quad something to warm you up in those cold winter months ahead.

I had a similar situation with 1762 belgian abbey II I pitched at 1.123 and after four days with O2 added at high croisen it was at 1.018 give or take. I used a starter and everything but to be honest it happened so fast I thought that maybe it was a stuck fermentation because the yeast is...