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Checking to see if anybody else has gotten the Omega model yet? Any performance issues, stability, etc?

Has anyone received their Chicago score sheets yet? I know they were the last to finish, but.....

That was my thought as well. But I did email Candi Syrup regarding their recipe and they must have really honed their tasting skills as this was their response - "From our testing we can tell the difference between say Weyermann Pils and Castle or Dingeman's Pils. That being said, the...

I've got lots of german pilsner malt on hand. In doing the traditional / csi version is that (german pils instead of belgian pils) along with the belgian pale malt going to put the flavor too far off? Or will there be too much going on to be noticed?

Well, I plan to ad the wine yeast and bottle condition. I'm just getting ready to ad the oak and let that sit until I'm satisfied with the taste. I have two things that I am wondering about - 1) How many are adding wine to the fermenter with the oak; 2) Having never had the actual beer, what...

I'm getting ready to pick up a fresh bag of Pilsner malt. I'm looking for impressions of the Weyermann Floor Malted Bohemian Pilsner malt. My standby would be Best Pils malt but the floor malted bo pils sounds interesting. Has anybody used both enough to give any flavor, aroma, workability...

What is the process for adding water salts when doing a multi step infusion mash? Do you add it all with first infusion, or divide it up for each infusion? Or is it wiser to add all salts to the whole of the mash water? I was always under the impression that a lot of the salts won't properly...

In the "Classic Beer Style" book on Altbier the author - Horst Dornbusch - talks about the aroma hops being put into the whirlpool as the wort starts to cool down. At least that that should be done for Nobel hops. It's the first place have have read or heard that. The book is from '98, so...

I felt I needed more clarification and this was the reply from CSI.... ________________________________________________ Q - Just a follow up question on the Westy 12 recipe. On the decoction, it sounds like you are taking the amount of the mash needed to raise the mash temp from 122F to 156F...

Looks good, but why not just use all German pilz instead of splitting it with some two row? If it's a German helles you can't go wrong with mostly German pilz.

Anybody who brewed the last iteration of this recipe have any updates? Is the Candi Syrup Inc D180 the one to use?

I believe that was the first one I did. A very nice beer. It was quite well received.

I've used on pale ales in the past to very good effect. I've found it leave a very clean, crisp beer that lets the hops come through. I've also heard it works well for creme ales as well.

Looks good. I like that kolsch yeast for a lot of ale styles. Prost :mug:

Please let us know how it turns out compared to Franziskaner. I've done something similar in the past, but generally just kept it to 60-70% german wheat & 30-40% german pilz. The acid malt is basically there to help with mash ph since these are such light beer. The malto dextrine is an...

One more thing, I believe that Three Floyds uses WY1968 for this beer. Ferment it a bit cooler (65F) to help restrain some of the englishy notes as the yeast character isn't real strong.

This is based on the Stan Hieronymus book "brewing with wheat". According to the book they use wheat, 2 row and aromatic malt. So about 6lbs of wheat LME, 3lbs light or gold LME and 1lb of aromatic malt (although I'm not 100% sure steeping aromatic will get what you need). Possibly, instead...

So, what are the current thoughts, recipe updates, etc on this brew. I've looked at the recipe posted in the recipe section of the CSI site as well - the spicing is a bit different (maybe due to the tea idea instead of just putting spices in the boil?). This is my next brew post easter...

I currently have a Camp Chef buner (jet/turkey fryer style). I was wondering if one of those bayou banjo burners would be quieter or more efficient or even a quicker to boil burner? The flame pattern looks better than just a center of pot heat that I currently get. It looks like I could...

I see this has been dead for a while - as Oceanselv asked - can a banjo burner be retrofit into another "cooker"? I'm thinking of doing this to my Camp Chef. I love the stand and the legs for draining into the carboy, but would like to put a banjo burner in it as well...... Cheers.