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Hey! I just moved into the area and was wondering if someone could help me interpret the local water report. I have brewed three batches so far here in town and have had haze issues that I have not experienced before. Also, I would like to get into making crisp tasting lagers as well. I put...

Techbrau, Thanks for your response. I wanted to reply sooner, but I wanted to make sure that I had time to read the paper properly that you linked to me before I sent a response. I have questions about the contents of the paper for you, that I will be posting here. Would you mind filling in...

The aromatic malt sounds like it could be a good idea then. I will do some looking at the whirl pool addition too.

The triple decoction mash with 20 minute decoction boils for each step not to make sure that the malt would convert, but for flavor complexity and added color without the need to add specialty malts. I would defiantly push to have my steps at lower temperatures though because I did come out to...

Around a year ago, I brewed a Festbier that I entered into a brew competition as a Munich Helles in Portland Oregon that got some solid constructive feedback. I had brewed the beer using a triple decoction mash inside of my tiny apartment at the time. I now have a slightly larger apartment, and...

You are very welcome! Glad I could help! @ Mad Scientist, I tend to recall that in my old apartment on my gas stove, it would take well over an hour to reach a boil. I am in a new apartment now with a flat top electric stove, I will run a test for comparison while I am mashing tomorrow. I...

I ended up using the 25ft extension cord that I had gotten that had the correct female side for the induction cook top, and I went to lowse and bought a new male plug for the extension cord that was identical to the one on my dryer outlet. So for now, it looks like I have a spare 3 prong to 4...

That does indeed look like the cord that attaches to the dryer. I am looking for an adapter that would attach a cord like the one in that link to a female socket like the one shown in the bottom picture I posted.

Hey! I am excited to start in electric brewing, and I picked up a 3500W 240 V induction cooktop on Amazon with the intention of hooking it up into the dryer outlet next to the kitchen. I ordered some adapter cables on amazon to help me on my way, but I realized that I ordered an adapter cable...

I actually fermented around 6.5 gallons inside of my kettle, left about a gallon of trub behind and filled a 6 gallon carboy with the beer and topped off with marbles. I bought a WHOLE BUNCH of clear glass marbles at a hobby store just for this purpose, in matter of fact, I bought every clear...

Sorry the delayed response, but here is how the fermentation went: Pitching Day-----67F--1.081 Day Two---------76F--1.03X Day Three - Six--82F--1.0XX Day Seven-------32F--1.0XX Day Nine---------32F--1.006 Thats right, I went from 1.081 down to 1.006! I didn't taste anything fussel, and...

As implied by the title, I have set out to brew a blended Gose (GOH-zeh). I want a beer that pleasantly tart, but not tooth enamel etching sour. I had a great success inspired by Berliner Weisse with a "sour saision" that involved pitching lacto prior to pitching yeast whose pH dropped down to...

I brewed my first batch of this beer today using the recipe on the first page of the thread. I have been using a new kettle, and I only evaporate off .5 gallon per hour instead of the 1 gallon per hour I was hoping for, so I ended up with ~6.5 gallons at 1.080 using three lbs of the d-180...

So I entered this beer into the Oregon Brew Crew Fall Classic as a Munich Helles. It did not place, but I got some feed back which might be helpful for anyone who wants to learn from the advice I got. Overall Score: 30.5 Aroma: BJCP Reference: Pleasantly grainy-sweet, clean Pils malt aroma...

Alright! So I have returned to Knoxville from my hiatus in Kansas City, home brew is back on my mind! The beer was a little cold so there was some haze and condensation, plus the picture is a tad dark... sorry. The smell is of light honey like malt with a subtle touch of minty/woody saaz...

All right, time for an update! It looks like it will be time to bottle the beer next weekend, I added gelatin to both carboys about 2 weeks ago, so they should be nice and clear for a good racking. So, it looks like Febuary 22 - May 9 for laggering, or 10 weeks and 6 days!

Any particular suggestions on a modified hop schedule for the hops I have available? It doesn't have to come up exactly like the original, I really liked it a lot but I would not have minded it being more dank, herbal, piney, resinous etc. I was not able to get Amarillo Gold, so I was thinking...

I tasted a sample after racking into secondary and it is quite promising. Very nice balance between hops and malt, I might even call it delicate even, it comes across as a super drinkable dark gold colored beer. IIR, it is sitting at 1.010 right now. So right now, I have 2 6 gallons carboys...

Has anyone else who tried the original beer from the brewery thought that it tasted or smelt dank and herbal? I had it in downtown KC on tap and thought the beer was great, I was wondering about experimenting with the hops to make it have a strong dank, woody, herbal hop profile with come citrus...

So, I did end up mashing 27lbs of malt inside of 10 gallon cooler using a triple decoction mash. It was not an easy path, but my mash efficiency still hit around 70% even though I only mashed with about 1.15 qts/lb and the cooler was about as full as full would get. I ended up with around...