Creeps McLane

De Pere (east)- where i live Ashwaubenon- where the packers play Appleton- where i get @Jdubs alpha king thats my area! Dont go many other places. Good old Wisconsin

I just ordered all the grains for the second vienna lager fire brick clone. Last batch was may sweeter. I am using different yeast but i know its because of my mashing technique. I got er under control now, hopefully. Well see when i can sneak this beer in

Oh man. First of all, hells yeah. But before you brew it, let me tell you a little about this beer. no wheat no crystal its clear as clear could be and also pretty pale. Maybe a slight crystal. Man I dont know. Man oh man. I could literally hop in my car and ask mr oldenburg for the recipe. I went to school with his brother mike who i could also shoot a message to... you ever had this beer before @Cato?

Filling my kettle... not sure if I can sneak one in today but Im gonna try!!!

Wouldnt it be nice if an employee from mr beer would advise on this question?

Boy i tell you, this week... unexpected $800 car bill, my toilet is clogged, we got put on mandatory overtime, ITS WINTER ALL OF A SUDDEN. All these things dragging me down. But then the ups man shows up with an early xmas present from a friend and theres two beer kits in the box. Things are looking up

Well, with a rims, youll need another element. Keep in mind one heat source is for the mash and then youll need one for the boil. So if you just have one induction burner, youll need another element of some kind. I think im up to date on your set up, i dont recall another heat source. If you have the whirlpool port set up then you should be good with that as your return. If youre thinking about my problems with such a temp difference in the mash and wort around my basket, my problem is that my basket has a very find mesh. Its almost like a wall in there. But stirring frequently helps youll be fine with just a biab set up and one burner. Youll just have to stir more often at worst. If youre using a brew bag then you should be covered. You dont have an element inside the kettle so you wont get scorching. id just give the new set up a few test runs and then youll know what it can and cant do.

Ive brewed quite a bit lately. 25 gallons in two weeks. But ones a lager and itll take awhile. Perhaps Ill do my old trick of a two day sour brew. I did pick up some gooseberries today for such an occasion. day 1- mash, bring up to 180, cool to 100, pitch lacto day 2 or 3- boil, cool, pitch yeast.

This always reminds me of the 2018 MUG meet up

Where are you getting those exotic ingredients like idaho 7 and vics secret?

See, are we talking about the “tablespoon” of vanilla, or the “tablespoon” itself. Im guessing any food product sold on the shelf should be “food grade” and free of bacteria. The tablespoon itself on the other hand, i would sanitize.

Id just stick it in boiling water for a minute or five. Then wait for it to cool obviously eh?