Guess everyone missed the fact that he mashed in at 155F. This is called an "alpha rest". By doing so, you created less fermentable maltose in your wort and a bunch of unfermentable sugars. That malt forwardness you are tasting is less a result of your grain bill and more from your mash...

Fermentation temps too high like others stated. You're getting phenol alcohol biproducts from fermentation.

A refractometer can't be used to measure final gravity. Once alcohol is introduced, only a hydrometer can be used. Use a refractometer from pre-boil and OG gravity measurements.

I personally don't think the whiskey flavors you'll extract from your barrel will compliment a sour, but that's just one person's opinion. Also don't put Star-San in a whiskey barrel. You just need to look into with a flashlight and make sure there is no debris inside. Also, smell the inside...

Word to the wise, Stinkbugs can crawl into beer faucets, get these: http://morebeer.com/products/kleen-fauc ... -plug.html

Your Pliny clone...isn't.

Word to the wise: It actually takes quite a lot of effort to brew a bad beer...it will be fine.

Only if you are bottling and seeking to clear out the beer or you are adding a tincture for additional flavoring.

Word to the wise....Don't toss that coiled immersion chiller in the trash just because you bought a plate chiller...You'll need the immersion chiller soon enough...#nevercloggedmychillernopenotever

It's a big beer, gravity wise, but you've given it enough time. Bubbling doesn't mean anything. Can you take a gravity reading? Note the measurement and then a day or two later take another reading. If it's the same, then you're done. Don't use bubbles to determine where you are in the...

I do this for my DIPA and while I can't provide a quantitative analysis, I can tell you that in combination with FWH in the same recipe, the results were incredible. Now, I FWH everything, so the only difference I can tell you between my other IPA batches and one was that I mash hopped. Now...

I've been using a plate chiller for a while now and they simply can't be beaten from a performance perspective. You can chill a 5gal batch in about 6 minutes. Easy to clean (unless you get whole leaf hops in it) flushing with hot water and to sterilize, place it in an oven at 350F for 30 mins...

You'll need to send samples to the same company that tested your water pre-filtered. Testing the pH post filtration won't provide a gauge on Ca, Mg, SO4, Na etc...

+1 on Palmer and Kaminski's Water - A comprehensive Guide for Brewers Designing Great Beers - Daniels Radical Brewing - Mosher For The Love of Hops - Hieronymus

It's in the single digits here in PA. The Keezer is nice and cold thanks to Mother Nature, but brewing is a chore until about 1/2 way through when the garage warms up from the burners and steam. Bring on Spring!

I paid about $127 US on Amazon.

The application is approximating FG based on the fermentables and yeast that you've entered into your recipe. Based on the amounts of grains, extracts and other fermentables, as well as your efficiency, and the known ethanol yield characteristic of the yeast, the app calculates FG. You would...

Welcome to the forums!

Thanks, there is a ball valve on the out flow, however I do agree with you that I'm not purging the air in the lines/pump and creating proper siphon. More to come. Thx

I recently bought a Little Giant pump, model 3-md-mt-hc. I use Keggles in my all-grain system and I can consistently get siphon on all keggles and completely drain them with no dead-space if I manually induce siphon (suck on the hose). The pump seems to struggle to create siphon and generate a...