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Thanks for the response, build.

Update! Making progress: using hop bags to restrain hop material going into fermenter. And getting most IBUs from a whirlpool addition seems to be working well. Want to give my pale ale another week or so before the final answer though. Thanks again folks!

Hi there - after a couple years of gentle cleaning, decided to give my trusty 10 gal aluminum kettle a good cleaning and re-passivate. Used a small amount of oxiclean free and some scrubbing (didn't soak). Looked good, so rinsed well, filled with 8 gals of water and boiled for 30 minutes...

Does it include bacon as an ingredient?

Stone Levitation?

Looks like a mild perhaps? Tallgrass Pub Ale?

KyleWolf - currently no kettle screen, so yes - lots of hop material is going into the primary.

Ha! I think I forgot to put in Brewtoad. Dry hopped with a couple ounces of Galaxy.

Thanks, and yes - I purchased a Milwaukee MW-102 towards the end of last year, and mash pH has been between 5.3 and 5.4 at room temp, maybe 10 minutes into the mash after mineral and acid additions. My non-hoppy AG beers are coming out fairly well - recently took 2nd for a Helles in a local...

Zombie thread revival! I just wanted to say that I take it back....I believe the issue I had with this beer, which I have had in a few IPAs that I have brewed since, is not related to extract or all-grain. It was a coincidence. There's another thread I have started to diagnose and treat a...

Well, I am measuring out my salts in grams with a digital scale, so I doubt I am just measuring wrong. However, I was wondering if the 5 gal "purified by RO and filtration" (Superchill Brand) water might still have some mineral content left in it. I have reached out to supervalu corporate to...

Thanks Yooper! Big fan of your wisdom and experience here. I think I am definitely leaning towards reducing the sulfate significantly. 303Dan - I like a pretty firm bitterness, but comments on the scoresheets for this beer all picked up merely medium bitterness, yet noticeable...

Thanks, cshamilton!

Yeah, that's the other thing I have been thinking of experimenting with: water. Did you make a change that really helped? Here's the water profile I used on brew day: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=GGX03R3

Good thoughts. I did brew a test batch of this beer, but mashed ridiculously high (160) to see if the beer just needed more body. It definitely helped - maybe 20-30% less harsh, but not totally cured. I like the idea of FWH and then hop stand or even maybe just a huge dry hop as an...

Was grateful to receive my first medal (silver) recently for a Helles, based on Jamil's Brewing Classic Styles recipe. Pilsners and other lagers have also come out very tasty. Low-hopped beers in general? Fine. IPA's? Harsh and astringent. I generally brew all grain, batch or no-sparse...

I like this idea too. You could brew up a bitter, pale ale, cream ale, or blonde ale with limited hopping and get a really nice yeast cake. Also, just wanted to say I think 1968 is a great choice!

Something about home brewing that I love is experimentation. What would you say to letting the beer stay in primary for a couple more weeks to fully mature, then rack maybe 1 gal of it into a small glass jug/carboy. Throw some Crystal hops into the primary and some Centennial into the 1 gal...

I have used 1187 a handful of times (a couple of IPAs in there), and really enjoyed the resulting beers. I generally use a long primary (4-5 weeks), which probably takes care of any diacetyl.

Thanks brewers...I feel better now! Will let you know how this turns out (sometime in May). It's a Prima Pils-inspired hoppy Pilsner, somewhere between a German and a Czech pilsner. In addition to the cold crashing, it will get a nice, long, lagering period, so that is comforting too.