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Yes, we’re opening to the public on Saturday. www.themeadingroom.com

Great Questions....and for myself, I didn't know the Rennet had a shelf life. I do have it in the fridge and I used the one that came with the kit. I have my own Rennet I'll use next time. Also I added the Rennet to RO Water. Now, I will say, that the water was from water cooler which has both...

Yes, so I'm making a 'kit'. The instructions say: 1. Warm Milk to 90 in water bath. 2. Add Mesophilic Starter Culture and gently sir well, Over for 45 minutes maintaining Temp between 88 - 92. 3. Add dilluted Annato (optional) and stir well. Add the diluted Calcium Chloride.

I was attempting to make a Cheddar. I raised the temp of the milk to 90º. When I pitched the culture, the temp raised to about 100º. When I added the Calcium Chloride and Rennet, after 45 minutes the curds never set. I waited another 10 minute and only minimal curds. I used pasteurized milk, but...

Russian Imperial Stout - All-Grain Recipe Kit

I'd agree. Stick with the standard size and keep it simple.

I usually get going at 0800 (to beat the heat) and won't start mashing in till 0930ish. Takes an hour to get everything out and set-up. From there, I'm constantly doing, cleaning, moving something. With an hour lauter and most of the time 90-minute boil. I can clean up and be finished by 3/4PM...

3 Gallons of Tupelo 3 Gallons of Orange Blossom 3 Gallons of Meadowfoam 606 + 3 + 3 + 3 = 615

Nice read. Glad to have known you better. Thanks. And yes, I've brewed your recipes. A few are house favorites...thanks.

Great feedback, thank-you. The malt is Warminster Marris Otter.

Very awesome indeed. Now to get a Cask and go serious old school on it!!

I guess to be more specific I’m brewing up a British Biters with this Malt. I guess we will have to wait and see...

I've done my search, but I couldn't find anyone asking or talking about this. When brewing with Floor Malt, is there anything differnt that needs to happen? Step Mashing, extended mash time etc.? :pipe:

That's usually what I do I just buy RO water from the store. Sent from my iPhone using Home Brew

Awesome, thank-you....I’ll let you know how it goes.

I'm making a Bavarian Dunkel which calls for Wyeast 2206. I have Wyeast 2001 which as you know is the Urquell Lager stran. Since that beer is more of BoPils....what about using that same strain for a Bavarian Dunkel? Will it give me some crazy flavor's? I'm only asking because I'm going to...

Thanks Crazy Irishman. I ended up keeping it simple. I mashed in at 154 for 90 minutes and a 10 minute 170 Mash-out. Hit ALL my numbers....very excited about this beer.

I'll jump in this group if that's okay? I'm heading there (Northern Island) in February for 10 Days. I can bring some awesome beers with me (using a hard case) and perhaps some brewing supplies (yeast which might not make customs to happy) and other brewing items. As long as it's nothing crazy...

Very awesome indeed!! I lived there for 14 years and couldn't find ONE homebrewer anywhere. I'll keep creeping this thread and I looked for you guys on Facebook with no luck? I'd love to follow and keep up. I'll send a guy your way that should/will start homebrewing.

For those that participated last year. We've added a lot more. Registration Site: This competition is BJCP/AHA sanctioned and open to any amateur homebrewer age 21 or older. All mailed entries must be received at the mailing location by the entry deadline - please allow for shipping...