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dozerz, I only biab, so my advice is limited here, but please make sure to work with your LHBS to ensure that your grist size is sufficiently large enough to prevent / reduce stuck sparges with your system. beyond that, take your time, don't rush, and don't fret, it's not that different a...

I will point out that ssbrewtech only recommends that you passiveate when you first get the kit, and then once yearly from there on out. I also wanted to voice concern about using caustics as, well, how caustic they are. Please exercise real and serious caution when using either a strong base...

Yes, that will be just fine. While I do use a generic no-rise, I personally rinse after using the cleanser / sanitizer, and then re-sanitize prior to my next batch using starsan.

Hi Peter, (IMHO) I think that's the thing, people are very afraid of infections for all the wrong reasons . It's not so much that you're going to catch an infection from the ingredients in so much as you're going to catch an infection from dirty / contaminated equipment (no, i'm not saying that...

Pedantically speaking, there's no practical need to boil, so long as you can bring & hold your wort to somewhere between 171f / 77c & 180f / 82c for 5-10 minutes, which is sufficient to sanitize and allow your yeast of choice (once your wort is cooled) time to dominate. Yes Mark, I'm aware...

how do you like your SS conical fermenters?

I've always liked/wanted the smaller format keg, however they are not very common stateside and demand a stiff premium which has kept me from acquiring any. Aside from the fact that they didn't fit your need per se, what did you think of them?

So from what I'm reading, it looks like this is "special" DME. Personally, I'd take some of the steeping water, warm it to 90/100f and slowly stir in the powder, allowing you to avoid clumping. Then incorporating the resulting syrup and mixing that in with the rest of the water and LME prior to...

Hello and Welcome aboard!

tb = texasbrewer (or whatever his name was) / KK = kegking (or was it Kegland who's been really bad about spamming as of the last 6 months or so?) regardless, the point was that the Southern Yank got 'yanked'... for spamming, where as the form sponsor seems to get wet noodle lashing.

Roktzar, practically speaking, your ABV will always be determined by your available sugar/juice. Yes, forcing a cold ferment "could" reduce the conversion of available sugars into alcohol by retarding the yeast (much like a lager), however it won't stop the inevitable "secondary ferment/ bottle...

It's rather ironic that TB got the boot for spamming, but KK (or whomever it is) seems to continue to blithely keep on with their spam.

Sure why not? Rogue Brewing's "Beard Beer" uses yeast cultivated from the head brewers beard.

Based on the way you're writing, that you're here in PDX?

As a proud life-long Portlander, I love the props I'm seeing on this list! Ok, so the challenge with making recommendations is that we've got a lot of breweries, and are currently in flux (quite a few closed this last year). Here are just a few that I would recommend (please remember, these are...

I just wish we could figure out how to run an self-sustaining fusion reactor, then we could crack all the hydrogen we needed from raw water! As it stands, cracking hydrogen out of natural gas is probably more beneficial than from gasification at this stage.

that was a good catch on the C60 ratio, looking at my go to recipe for IPA, i'm putting 10% of the Munich, and just shy of 4% of C40, so yeah, I think dialing it back a fair bit wouldn't hurt (I'm at .5lbs /or/ 227grams of the C40). Yes, boiling the hops will drive off most of volatile...

Wiki sez: Gasification is a process that converts organic- or fossil fuel-based carbonaceous materials into carbon monoxide, hydrogen and carbon dioxide. This is achieved by reacting the material at high temperatures (>700 °C), without combustion, with a controlled amount of oxygen and/or...

1) what's your target fermenter volume? 2) what's your IBU (don't see it listed) 3) Ben Edmunds (head brewer for Breakside Brewing) uses a dark Munich (so roughly 20L) in one of his IPA's, and while it does impart a malty / biscuit flavor, it's not overwhelming at all. Looking at your ratios, it...

re: calculators will all have variance between them (based on assumptions that the developer brings to the tool) so don't be too surprised that we're seeing different #'s. And yes, since I was assuming a lower water volume, it will necessarily show a higher abv (dilution : more water less...