I did a 9-month old, crushed, NB recipe kit 6 weeks ago and yeah I got like 52-53% efficiency. The kit was a hand-me-down via third party. I didn't even know if the bags of hops were ever refrigerated, sure smelled like they weren't. I hit my OG, being a pale ale that wasn't hard to do, I just...

Hey jimmy! Greetings from upstate

Speedy Eisbock?

Burton for the win. I am still convinced very high sulfate remains the ideal profile for British style homebrews.

The weekend can't come soon enough

This was popular served to an over 50 crowd at a recent milestone birthday party http://www.brewersfriend.com/homebrew/recipe/view/434207/helles (Fast Lagering Method, no temp control just chilly basement 58 F with diacetyl rest for 3 days at 68F room temp, do not fear 34/70, served 19 days...

The beer is now kegged. Not cold crashed yet, I added a bit of corn sugar to clean things up. Bottom line, conversion is occurring and I can taste it. Almost ready!

In the provided embed code for recipes, it works (for me) when I changed http to https on the brewersfriend url

One of the latest trends in discussing the magic behind NEIPA is dry hop terpene conversion. It goes like this- the idea is to now start your dry hopping either at high kraussen or at least before the end of primary fermentation completes. The ((british)) yeast will conduct biotransformation of...

Hey Riverstreet- you're practically a local to me. Hit me up lets brew. starterhops76@gmail.com

Right, like a little roasted barley will get you to 15SRM, or like 4-5oz 130L cararoma- different grain totals there alone. Same scenario, is the roasted barley in the mash or steeped separate? HVM is right, this is ballpark calculation when switching to SRM for the water calc and not...

I ignore all the check boxes

I have a lager fermenting too, been following your lager part of the thread. Never had a visually-stunning, active early fermentation but it seems to be chugging along. I just moved my fermenter to a warmer room too after I saw you do it.

I do separate flameout and whirlpool additions. I have learned to reduce my bittering charge by about 30IBU to what I want the target be. I shoot for around 60 IBU at 60 minutes, and then just load up at flame-out and after.

Has any one used a small addition of citric acid to achieve this?

Brady did the heavy lifting for me.

Party I attended last night was all libs, the host put a handwritten sign on a door off the kitchen that said 'Political Room', for any break-out convo's deemed too hot to handle. I dropped a few bigly's, but the simple fact I could probably trigger a roomful of adults by saying TRUMP out loud...

My Waimea smelled fine, but the pellets were dry and long, like they weren't cut properly. I included zythos, Citra, and azacca in the recipe with the Waimea (in dryhop) and I couldn't identify specifically their contribution. Hopefully AHA checked their hops' quality out before they sent...

And i'll tap it for this event as one of my entries https://www.eventbrite.com/e/southern-vermont-wings-and-winter-home-brew-festival-tickets-31156266231

Bingo! The other half is flavor for the Vienna I'm brewing right now. Damn it's cold out I've got my snowmobile suit on.