I'm not familiar with the yeast but everything else you have looks like it'll make a very nice beer. One last word of advice. I'd keep the mash temp on the low side so you can get plenty of attenuation and keep the finish from getting a little heavy...after all, you do want something refreshing...

:D:D:D

Your Blonde has drifted into Pale Ale territory for sure. Brewing to style is only really important for BJC-sanctioned competitions. Otherwise, homebrewers and breweries alike use whatever designation they want, pretty much. BTW...if you're editing and you click the "More" tab at upper right...

I seriously doubt that there's a "shortage". There's nothing about a brown ale recipe kit that would make it different from other kits. Most likely, there's just far less demand for that style. If you're buying milled kits, it'll definitely be a question of demand and not supply. Homebrew...

I did a big barrel aged stout with S-04. I racked off a 5-gallon batch Blonde ale that I used as a starter and put a high-gravity wort right on top of the trub. IIRC, it worked very well. My notes indicate that it went from 1.098 to 1.022 for an ABV of 10% even. Since it went into a big barrel...

The carapils/dextrin just adds some body and head retention but can produce a heaviness or cloying character. Any cara malt, and even the Vienna to some extent, does some of what the dextrin malt does. I'd leave it out altogether unless you find that you're lacking head retention or keep the...

I did exactly this. The cheapest controller is the Inkbird but it only handles 1000 watts and a smoker needs something bigger. I got a 1500W one with a thermostat on it and I monitor the temp with a digital thermometer. I think this is the one I got...

I doubt that you want 10% Dextrin malt in many beers, especially not a blonde ale. I'd swap the amounts of Vienna and Dextrin. And if you want more orange/citrus flavor, give it a pretty good whirlpool addition with the Mandarina. I think that, along with a basic Chico yeast will give you a nice...

Yeah, a good hefeweizen is a thing of beauty and should be enjoyed sans adulteration. Witbier for some reason sits well with fruit addition. Apricot is usually really subtle and if it's done right can be really great. I think most brewers who add fruit end up going over the top with it.

I've harvested from carboys in the past and had success with it. Harvesting is a lot easier with conical fermenters but the principle is the same...minimum air contact and use super clean, sanitized glass containers. I keep wide-mouth pint canning jars around.

Better context...you had questions about plastic and it seemed like that's what you were using. One potential problem avoided, then. It seems likely that somewhere between the yeast harvesting and repitching, there may have been opportunity for contamination.

I actually missed the party about the re-pitch...definitely a red flag. That situation presents any number of opportunities for contamination. About the only relatively safe way to repitch if you don't have relatively advanced equipment is to use a glass carboy, rack the finished beer off the...

It can be sanitized but if you've gotten an infection, it's likely that the bacteria will hide away in tiny scratches or imperfections. Using bleach on plastic might help but you it's really hard to get the chlorine smell out. You can certainly try sanitizing and using it again and you may get...

Vinegar taste and smell is definitely evidence of bacterial infection but if there were lactobacillus rather than acetobacters, you'd likely see a big drop in gravity. I wouldn't count on a good outcome if you're getting anything like vinegar notes. If you're lucky you'll end up with a nice...

First...Don't overthink it. Just make some beer. You have a kit and instructions - it's hard to go very far wrong. Second...Not sure why you're making a distinction between "lager" and "craft beer". Pretty much any "craft beer" brewery produces a number of beers that are lagers. If you mean...

Pics will have to wait until the beers clear but yesterday I kegged the IPA and American Amber that I brewed in a split batch. I am in the process of sampling abundantly. They're both going to be pretty great when they get to where they need to be. The IPA - West Coast style - which I hope...

I get what you mean about the subtle note on the back end. Some breweries try to keep ingredient inventory to a minimum and will get just a little color with a really dark malt so they can make a single bag of one ingredient do the work of several bags of various ingredients. Pretty often I find...

Maibock! Your whirlpool hopping and flaked additions probably push it more towards an "Imperial Blonde" ale but no reason it won't be a hit. If it was me, I'd keep it as simple as possible and push the big, clean malt flavor. I like the idea of using a larger percentage of Vienna and less other...

Check out the BJCP guidelines. Not much is depend on process but rather on outcome. The plenty of lager yeasts, definitely including the "San Francisco Lager" strain will produce low levels of esters (though usually more diacetyl) at low temps but still be very happy at higher temps, producing...

If it fits the description in the style guidelines, fermentation temp is completely irrelevant. the 34/70 easily stays clean enough at 60 to make a Cream Ale or Helles Lager. Color and IBU may be distinguishing factors - you'd have to have a much darker and hoppier beer than a typical Cream Ale...