Any fisch?

Sorry took a few days off. I'd be happy to.

I think those are just husks. If there are no whole grains then it looks fine. The husks keep the sparge water clear and prevent a stuck sparge. The the difference between crush and grind.

Ribs. Ready soon. Just turned up the to 350 to finish them. Tatter salad and green kale salad too. And a nice bottle of Tobin James wine from the club . . .

That water has pretty high bicarb and alkalinity. I have the same problem which is why I use RO and build on that. Might want to consider diluting with distilled to get the bicarbonate down or use Distilled water.

I'm in - I'll brew it next weekend. It's 106 degrees outside and I'm staying in. I think there should be ground rules for a thread like this. Here is a proposal for you consideration Create a sticky in the "recipes for Feedback" and call it "BF Community Recipe of the month". This is where...

No squished fruit please. .

Your pallet is obviously deficient :rolleyes:

I'll pipe in. I think having a community recipe is a great idea and I'll be glad to participate whe I see something I like. There are several styles I'm not fond of and neipa is just one of them. Cheers to those who like them. I'll watch the thread and sit this one out while waiting for the...

That will do it. This belongs in the you know you did it wrong thread :rolleyes:

Now it sounds like the regulator. Is this a brand new rig?

Must be wonderful living in that environment. It's 90F here right now and it will be 99° before the day is done. It costs me $400 a month to keep my house at 74°. If I didn't have a ferm chamber I wouldn't be able to brew anything but ales with kveik in the summer. I have a pilsner going in...

Throwing them in. They don't get the surface area exposure in a bag or hop spider

My guess is crud stuck in the ball lock. Those poppet valves have a way of catching crud and getting clogged.

I'd say only 40% of the craft breweries make a good product. Just because you have a bunch of shiny equipment doesn't mean you can make good beer. I think there is a significant amount of culling room. How many NEIPAs do we need on the shelves? Seems like that's all anyone brews any more...

I don't transfer it but not because it's a crime I just don't see any reason for it. I let the break settle for twenty minutes or so and drain to the fermenter using the spigot on my boil kettle. I run it slowly for the first quart or so to clear a little spot where the dip tube is I dump that...

Yes spicy peppery and fruity. Go for it. No reason. Not to give it a try

I use dry yeast as often as it fits the style and when it doesn't I make starters from liquid yeast. I make starters for dry yeast too when it's a big beer.

Ruthless Rye. Spicy...

I use oxygen when brewing big beers like RIS but otherwise I just hold the tube up high when transferring to the fermentation vessel and let it splash. Then I give it a rock and roll for good measure. My fermentation is always rigorous.