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Do you happen to have any sources or data that might show that flavor utilization is increased at 15-20 min.? I have had trouble finding anything.

Lately I have been getting away from mid boil hop addition (i.e. 45, 30, or 15 min hop additions) and have been strictly doing 90 or 60 min additions and keeping the late additions to flameout or even whirlpool. In your opinion, does the mid boil additions make that much of a difference?

I'm beyond frustrated at finding good beer in my home state of WV. Here is one example that popped up the other day. Green Flash is going to 48 states, except hawaii and wv. Does anyone know what legislation/laws are keeping breweries out of the state...

I usually make sure it's at 169 leaving thr HLT, I didnt think it would experience that much of a temp drop. You don't get extra tannins from sparging that hot?

I start slow to set the grain bed, vorlauf, then I usually sparge for 45-60 min.

thanks ravenhead, I'll have to do some more tweaking to figure out my efficiency issues.

I've done several brews with fly sparging, but I'm getting around 67-70% efficiency. My question is, if you let all of the sparge water drain into the mash tun well before you're done sparging, does this hurt your efficiency?

Im heading to philly tomorrow for the homebrewers conference and was wondering if anyone had some advice or tips for me?

That's actually a good opportunity to try a SMaSH beer (single malt and single hop). It's a good way to try out the different hops and figure out which ones you like best.

Try a Pale wheat with some american 2 row and white wheat. Pick some low alpha hops like cascade or willamette.

Has anybody else had a lot of trouble with Midwest Supplies taking like a week just to process your order? This is the 2nd time that it's taken more than a week and I'm pretty much fed up because this beer that I ordered ingredients for was supposed to be done for Father's Day.

Has anybody else had a lot of trouble with Midwest Supplies taking like a week just to process your order? This is the 2nd time that it's taken more than a week and I'm pretty much fed up because this beer that I ordered ingredients for was supposed to be done for Father's Day.

Hey guys, I just received my $7.00 temp controller in the mail and I'm confused on how to wire this thing. Anyone else have one of these? I'm planning on using it for a fermentation chamber. model # is MH1210A.

Thanks for the advice, I really appreciate the input

I'm trying to organize a club picnic for this summer, but a lot of the outdoor venues (city/state parks) do not permit alcohol. Does anyone have ideas on other types of outdoor venues or solutions that their club has come up with?

Amt Name Type # %/IBU 10.00 gal Distilled Water Water 1 - 14.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 - 18 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM)...

Thanks for the feedback, I appreciate the help!

Could I finish it off by pitching some champagne yeast? Or will that take it way down below 1.000?

I used a 3 stage starter with WLP 005 British Ale yeast (around 380 billion cells). Ferm temp is staying around 68F. I have 5.5 gallons of wort in a 7.5 gallon fermenting bucket with a 3/4in blowoff tube but there has been no visible activity. I was fully expecting the lid to blow off this thing.

I brewed my Imperial Chocolate Stout on Saturday, I checked the gravity yesterday and it looks like it had formed a tiny krausen and has already fallen back down. I've tried rousing the yeast but nothing seems to help. The OG was 1.094, yesterday it was 1.023. Could it be done already? From what...