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Never made a Kentucky Common. Looks like a good one to try.

I thought the same and used to use a different recipe with much less melanoidin and more Munich. Perhaps a Carmel malt too. But in my BrewFather recipe library, some of the top rated Marzen recipes used up to 25%+ . Thought I would try it. Worked out amazing. Liked it a lot and it's not even...

The Marzen batch brew day was about 18 days ago. I tried to make it as traditional as possible, but with more pilsner than Munich malt. It still needs a few more weeks of lager to reach crystal clear, but I had to pour one for a taste. Really delicious and the color is a glorious orangeish gold...

Another option to test - use no nutrient on a small batch. If you palette has been "finding that taste", you get a heightened response in the olfactory ... So even a small amount might be objectional - because your brain focused on those receptors - I would try a small batch with no urea for a...

Had another idea as to the source of "wet dog" taste... Could it be something you add along the way, that went sour. ... Like yeast nutrient, (some have a lot of urea in it)... I recently dumped a yeast nutrient with urea - that replaced another variety of yeast nutrient without urea in it. So...

HB Mocha Irish Stout. Corny #1 of 3 for this batch. Dialed in and delicious. Served on 65/35 beer gas.

Transferred (LODO) my first Marzän of 2025 into a corny. Excited to try it once it has had a chance to lager a few weeks. Looked gorgeous. Gonna try a sip in a few hours once it is settled. Cleaning the 6.5g corny keg used as a fermenter and the corny of kicked stout a few days ago. PBW phase...

Sorry to hear that. It happens. For me about 1 out of 50 batches. About as much fun as losing a tank of CO2 due to a bad seal.

My two favorite styles are Irish Stout and British Brown Ale. I am very happy with the bittering using EKG (first in, longer boil time) followed by some fuggles. Dosage is on the lighter side as those are both malt forward recipes (vs a hop forward IPA for instance). I usually go thru a couple...

Just had something like this done to my Brewzilla 100 L. Works like a charm. My lower drain port is used for a low side whirlpool port now. I open it slightly during mash, and hang my BIAB from the mash pipe with no mash pipe bottom. (I have the HED bottom piece. Also great for whirlpool after...

The last of 10 gal batch of stout ... Sprzzzdt ... Just kicked. Thankfully, corny #1 of a 15 g batch of Mocha Stout was in the keezer and charged with beer gas. First pour was delicious!!!

Me too - brewed today and hit gravity and pH numbers on the nose. Took me 3 batches using the Brewzilla 100L to tweak my BrewFather settings to match my previous actual results. (Lowered boil off number , heck no, it ain't 3 gallons. And also Brewhouse effiency lowered to match reality of no...

For me, I ferment with pressure, and never had a problem ... Ferment temp - 56°F, 2 weeks, 10 psi for the final 10 days. D+Rest 3-4 days at 63°F , followed by a slow cold crash Then transfer (LODO) to corny kegs.

I had about 5-8 ° F differential on the Brewzilla 35L so your results are right in line or close to mine. The 100L is so much easier to use and forgiving. 3 times the power for heating and the pump is (guess?) maybe twice as powerful. @Bobby_M added a whirlpool port and that is a big upgrade...

@Zadkiel - The difference in my temp differential #s is because I use a brewzilla 100 L and no sparge. The area available to drain from the bag is 3 times what a 35L offers. Added water of no sparge also makes my mash bed much looser, and better draining. Finally, I have a whirlpool port in...

Loading the Brewzilla 100L with RO water for tomorrow's brew day - an Irish Red Ale, called ROZ'S Red Rocket, V2. It's my 2nd go round on this recipe. Very tasty and has the beautiful color I was looking for. Currently at 1 gallon... About 3 1/2 hours to go to reach my volume of 14.7 g for and...

And a lot depends on the mash bed (also milling) and amount of recirculation going on. When you get it dialed in the PID is really helpful in cycling heater/temp process to minimize variations in temp. At least for me. I like it.

During my first year of using the BZ, if I wanted to mash at 149° F, I would set the mash temp to about 151-152.5° due to the temp differential (top vs bottom). It worked fine. Basically - about a 2° F difference. Kegland also makes a add-on Bluetooth/wifi thermometer that allows a reading for...

Second the @MaxStout comment ... Do it. 240v is a must for future 3 kettle system or AIO. More power... Plenty of outlets for 110/120v and why not some USB ports for charging and laptop/phone apps. A drain is a great idea. Sink is a must.

How long have the beer lines been in use? 1 yr? 2 yr+? Also - are the line lengths cut to pour the perfect head size based on EVA ID and PSI? How much do a new set of lines cost (how many lines ?? ) I haven't priced them out in a long time - but I think it used to cost $30 for 6 lines. Oh, and...