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couldn't you just run the pump while the immersion chiller goes? seems like you'd chill super fast that way.

89% pils 9% Munich 2% honey malt 19 ibu hallertauer @ 60 3 ibu saphir @ 10 RO water Mashed at 152 with 1tbs CaCl Fermented with wlp029 at 62

I'm just wondering if anyone would know the answer to this. I brewed a (mock) Helles with WLP029 and it has a haze that just wont go away despite time, temp, and gelatin. I have two theories: 1- I was using some 2 or three month old yeast from an overbuilt starter. I've heard that the first...

Good idea

Thanks for the advice. Ate through the starter just fine.

So I pulled a jar of yeast (Wyeast 1469) out of the back of the fridge to discover that it was partially frozen. We recent moved and I didn't realize the new refrigerator would get that cold in the back. I was planning to use this to make a starter later today. Any thoughts? It looks like the...

Yeah I am wondering about oxidation with the darkening color and caramel like flavor.

My favorite by far on my trip last fall was Faction Brewing. It's across the bay in Aledmeda The view is amazing and every beer was stellar. Obviously Roger Davis knows how to make hoppy beers, but there were some fabulous malty styles as well as belgian recipes.

It will settle. Give it time.

It's just semantics. They are the same although the new guidelines provide for more variations.

I emailed them about this and seem to recall that they are kettle souring. I will try to look back through at some point.

Bobbym at brew hardware sells stickers to mark the levels if I remember correctly.

Loved the Beavertown beers when I was in the UK last summer.

yeah boil it. I use an electric kettle and blow some o2 through while boiling before and after.

You need to go during the hours that they offer the tours. That's when they are serving. Along with the breweries you should not miss the Wreckng Bar Brewpub.

Yeah or a sweet caramel dark fruit thing that in British beers is attributed to British beer flavor is really just cross Atlantic oxidation. I loved going to London last year and thinking "oh that's what that's supposed to taste like"

The thing to me about this is the bulk of your hops are coming late in the process, which basically starts a timer on shelf life. It is going to taste great fresh and then start to degrade really fast. I wouldn't be holding on to this in the bottle for a few weeks. If I needed to bottle some...

I actually wrote on an alternative fermentable scoresheet a few weeks ago that they would have scored higher if entered straight up since the orange blossom honey in the trippel was not noticeable.

Oringsandmore.com part #113 silicone 70

Most of the time you can change your registration up until you turn it in.