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Smash is fine. I speak from personnal preference here, but I have done away with the 60/20/0 scheme of bittering, especially with high alpha hops, because you can't use as much hops for fear of going too bitter. For all my hoppy beers, I now will use a token addition at 60 minute to break...

I'm fat enough as is, I don't want to get fatter on crappy beer :D My keg system also uses all oetiker, but since it secures barbed connections and not smooth copper that is used in hot/cold situations, I understand why there's no leak.

I feel the beer is 90% there, with head retention and a bit of "something else" missing. The suggestion of flaked barley is a good one, but I feel a pound might not be enough, from my foray into dry stouts. I'll sub the pound of wheat and some base malt for a pound and half of flaked barley and...

Did you use brewer's oats or just regular grocery store flaked oats ? I used a fresh bag of instant oats from the store since they cost basically nothing, but maybe (altough I doubt it) the stuff made for brewers is different and has less fat content ? Sorry to hear the beer isn't what you...

That's what I thought. The beer has a silkyand full mouthfeel (almost oily). I will try to add (more) adjuncts that promote head retention for the next iteration since I don't want to reduce the amount of oats.

Mash was 152F for 75 minutes, which is my standard mash temp for everything these days apart from some special beers (saisons, strong ales, etc.). The pale ale got the same mash regimen.

No soap touches anything. This beer was kegged, not bottled.

Will look into compression fitting for the next chiller. I was looking at a 50 footer and for almost 180$ on Ontario beer kegs (yikes, copper prices) you'd think they would ditch the hose and clamp setup, but nah, your beer is still at the mercy of a 30 cents part...

I have a oatmeal stout on tap right now and it is amazing. The only problem is that altough the beer will pour with a good tight head, it dies down to a ring in about a minute and it leaves no lacing. Carbonation is medium low, but is enough to insure that there will be some foam, as is evident...

My chiller wouldn't even touch the wort if I did that. Also, when using my old pot in like 2010, the connections were on the outside and the return violently sprung a leak, pushing the chiller inside the pot, leading to the same result. Usually, I will constantly stir, holding the chiller...

I replaced that old line by a stiff vinyl beer tap line. I had to heat the plastic pretty good with a ligther to soften it enough so it would get on the immersion chiller and used two small oetiker clamps. There's no way that hose is coming off now. I think the problem was that the hose got...

I was using 2 oetiker clamps. At least a gallon if not a gallon and a half got in there before I could manage to cut the water, so it was a clear dump for me. Reboiling was not an option, seeing how I had 6 ounces of late hops. Plus, I bet the water coming through that 6 year old vinyl hose is...

Brewed an IIPA and the clamps on my immersion chiller failed, dumping unsanitary water in the wort and diluting it. The lawn was very hoppy to be watered. An afternoon and 35$ of hops wasted, along with the huge starter of 1968 I had made for it, since I won't be able to brew for like a month...

I just dumped a batch of perfectly good wort after a 3 hour brewday because the pos clamps on my immersion chiller gave way and water sprayed in the wort. I had two clamps on that line too. It was a beer with 8 ounces of hops in the boil, so I'm out a pretty penny in hops and will have to...

From what I can gather, Unibroue removes their primary yeast by centrifuge before bottling and uses a neutral bottling strain, so I'm pretty sure it can tolerate high abv. I'd recommend a fresh pitch anyway for high alcohol beer since the risk of having the batch never carb is too great for the...

Reabsorbtion of medium compounds (acetaldehyde being the most notorious): the yeast will process these and transform them into other compounds. It's important to not rack the beer off the yeast before this is completed, but if you pitched a good amount of healthy yeast, this process can be...

Kicked a keg of pale ale yesterday after 10 days on tap so I guess I'll have to brew some more (lots of guests for the long weekend meant a lot of beer served...). Will use wy1469 instead of notty though, add an ounce of hop to the dry hop and sub the pound of munich malt for a pound of wheat...

From the light lagers I've done (two Helles), it seems that the water, ingredient quality and yeast management plays a much bigger role than the recipe. A lot of those beers recipe are very simple (ie. 100% base malt and two hops additions). In ales, you can "cover up" a so-so recipe with...

Burton ale inspired beer: sack of MO and a pound of Fuggle or EKG. Put 12 ounces at the beginning of the boil, dry hop with the rest before packaging.

As is (maybe) indicated by your preliminary taste test, your problem is probably water related (ie. high mash pH). I produced a slew of mediocre and subpar beers before going full volume BIAB and keeping my mash pH in check with lactic acid (first acid malt, now 88% lactic acid). Astringency...