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Anyone have an Ommegang Grains of Truth clone?

I'm in!

I'm in! Thanks.

I'm in.

I'm in!!! Yes!!

In!

I'm considering buying a March pump to aid in recirculation and a possible RIMS modification to my setup. Currently, I drain off into a piture at recirculation. Can someone explain how I would set up recirculation/RIMS with a pump. Thanks.

Five more gallon just went to tap. Love it. 16,534 +5 =16,539

I'll certainly use a less estery yeast the next time. Thanks for the suggestion.

I crashed it to 35 degrees on Friday, the 8th. Will keg it on Thursday, the 14th. I'll report my results then. BTW, I made a pale ale the same day using SAFALE 004 (I think that's the clean one). Wow! It's the best pale ale I've ever made...super clean and crisp with absolutely no esters.

Fermented at 62. Although, I didn't take a temp. before pitching. If I had to guess, I'd say I pitched at 67-70.

Zen Brew, thanks for your input. That's what I thought, although from reading I believe that if I had paid more attention to the wort temp before pitching I may have eliminated a lot of the banana. Oh well. It'll be a nice, dark hefe that my brother-in-law will love. Live and learn, right.

So, I've made a dunkle weiss and hit all my gravities. It's been 10 days in primary and after sampling for my final gravity I've noticed too much banana from the Weinheinstephan (sp?) yeast. Will crashing it to 35 degrees help eliminate some of this? I know I pitched too warm.

Uh...rhubarb? Just sick. Please get help.

The biggest improvement to my beers, regardless of technique, has been, 1: achieving my starting gravity, and 2: controlling fermentation temps. Of course there are many other considerations, but none of them come close to the improvement you will see in your beers if you control ferm temp. I...

I've read many posts about how great Maris Otter malt is. My LHBS only carries Hugh Baird. Can anyone explain the differences?

Sorry, but can you explain what a "parti-gyle" brew process is? I've been brewing for five years and never heard of this technique or style. Would love to be educated.

I recommend bottling any high gravity beer. It makes the wait easier if you realize you don't have it on tap. Besides, why waste that keg space for a beer you have to age months.

My kolsch is on day ten of ferment. I have just checked the gravity and nailed it. It tastes amazing for a young beer; still a slight nose of sulfer due to the White Labs WLP 029 kolsch yeast. I'm impressed so far. My recipe calls for conditioning at 70 degrees, but I know from alt brewing...