No. Using that much hops, you'll get bitterness.

I'd make a straight Berliner and use a schuss of blueberry syrup at serving.... Blueberries are a fairly mild flavor, it would take a lot of them to get any noticeable result and the other flavor you're looking for is vanilla, the oats don't add much in terms of flavor. Another advantage to...

LHBS is about 20 mins away and there's a pretty good brewery adjacent.... But I do have a mill. I bought it because of the base grains. I use it because I can control the gap to the crush that works best for my RIMS, continual recirculation system.

Packets? I'm assuming dry yeast.... I never do a starter with dry yeast - it's prepared so it's ready to go, no oxygen required. Question: Since the recipe called for dry yeast, did you oxygenate? If I were writing a recipe for a beer using dry yeast, I would not use an aeration step. If...

German Pilsner or Maerzen.

I'll see you on Homebrewer's Night (the Brew Hut) Sept 15th, I believe at 6:30, I hope.... You can try some of my disasters....

In the past I have bought base grains in bulk. I'm getting ready to throw about 100 pounds out. Not worth it in my book to buy a 50-pound bag when I use about 10 pounds per brew.

Reptile identifiers? What pronouns would they use? (I'll leave now....) :):):)

Understood.... Try adding some dextrine (glucose) if you want to punch up the sourness. Adding glucose or strangely, yeast nutrient, is going to make the stuff produce Warheads, the candy, rather than beer....

It certainly will.... Dextrins give beer body and sweetness - there is very little unfermented sugar in beer! The dextrines break down when exposed to the amylase enzymes in your saliva, producing sweetness. Using amylase in the production process will eliminate the dextrines, resulting in a...

I certainly can.... The Brewmaster kits at the Brew Hut make quite good beer.

Just to be certain, if you go to the Brew Hut tonight, you won't find us. This month's meeting is NEXT Sunday!

Glucose of any kind with Philly Sour is going to give you a VERY sour beer! Just be aware of this before you use anything that will generate more glucose.

The salt won't do much (sodium chloride). Rinse well - 3x in hot water is what's used for lab glass, should take care of the bleach residue on brewery parts.

I brewed my Ky Common professionally with the head brewer of Grandma's House in Denver.

That, good sir, is a pellicle and you indeed have an infected batch. Break everything down, clean it with bleach solution (1:10), rinse it and hope you get whatever bug caused it.

It does. The back story is that American barley (six-row) was harsh and grainy. Brewers learned to use adjuncts to cut that characteristic. That's why American recipes use so much adjunct - maize and rice are cheap, very low in protein and can make six-row palatable. I like maize more than...

I don't mind keeping it, just wanted to make sure it was still being used. If your (Josh) account is something you need, let's transfer the meeting to it; otherwise, I don't mind footing the bill.

I ain't feedin' y'all....