It depends what it taste like, but it looks to me like a 9A Doppelbock. If in doubt, enter it in to more than one category. You don't enter the beer you brewed, you enter the beer you got. In other words, if you brewed a Helles and it tastes like a Pils, enter it as a Pils, or you could enter...

Add some farts and I'm sold on it.

Your beer will likely be fine since you caught it early. Not all yeasts do this, lager yeasts require less headspace. English and Kolsch strains will "puke" with regularity, especially when fermented warm. Next time you use that yeast, give yourself a little more room in the fermenter and maybe...

If you're bottling beer for a barbeque that going to be drank right away, the cobbled together systems work just fine. The biggest issue with packaging, as always, is oxygen ingress. If you consume the beer right away, it works well, but if you compete or want to store the bottled beer for more...

No two people's palates are exactly alike. I would described the aroma of Hef's as spicy. If someone wanted to call it clove that's fine. Often the descriptor is used to describe what the aroma or flavor reminds them of and each person is going to experience it differently. To me, phenols in low...

I have the Brew Master’s Bible and the Big Book of Beer. A little dated, there are likely some good recipes in the Master book. The Big Book of Beer is interesting, but dated.

Looks like Blichmann has been sold, rumors have been flying around the web that they were financially in trouble. Another one bites the dust. https://morebeer.com/pages/blichmann-anvil-acquisition#mb-letter

I guess I have two disagreements with water profiles in general and using AI for coming up with a profile for you. Water profiles have often been exaggerated among homebrewers and pro's alike. Yeah, it's important, but you really have to have everything else in your process nailed down hard...

Adding acid to the sparge is just another technique available to brewers and isn't always needed, but for most beers it's helpful. As JA mentioned, the mash pH, sparge pH, boil pH and pitch (knock out) pH are all different targets and move progressively downward. The mash pH is best at 5.4-5.6...

Gas HLT Electric RIMS Gas boil. 3 vessel, soon be all electric. I hate not having tight control on the HLT, it always seems to over shoot the temp.

The pressure itself is not the problem, it’s the dissolved co2 that causes problems. If it were that of pressure for extended periods of time I would worry, but a day or two is fine. The sudden drop in pressure shouldn’t be a problem, yeast are super tough when it comes to external physical...

Yes

I use 1 tablet of potassium meta-bisulfite (.55 grams) when dry hopping and again when clearing with finings (Cold IPA). I don't use ascorbic acid, but my understanding of it is that it works best in tandem with PMB. It's not a silver bullet when it comes to oxidation, but it can help. The most...

There is a debate among brewers whether or not to use nutrient with beer brewing. The malt provides almost everything the yeast needs during fermentation with the exception of zinc. Some say it helps and others say it's not needed. Now when to add it it is also a bit of a debate as to when to...

I think it does have a place in home brewing. Targeting enzymes with temperature and pH are relative to the quality of beer despite the size of the brewery. Blindly step mashing is a waste of time, but for doing for specific reasons can have a positive effect on the outcome; mainly high quality...