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I has been a little while since I boiled in a keggle. I believe my boil off rate was around .75 to 1 gallon per hour in a keggle.

The AHA NHC registration for entering your beers opened today. It will close on February 2. There is no rush this year. There will be some kind of lottery system after registration closes. You must be an AHA member to enter. You can read about the new rules for entering the competition here . You ca...

I heard another interesting mash technique on the Brewing Network Sunday Session. It was about mashing rye. I think it would work for wheat also. The technique was to dough in with the barley first, normally. Mix in rice hulls to the top few inches of the mash. Then mix the rye or wheat on top of th...

Just to build on what Bill was talking about. For the brewers new to entering a competition: You need to enter your beer in the sub-category that best fits your final beer, not the sub-category you intended the beer to be. Sometimes your beer will end up being different from what you intended. Somet...

There is way to much malt in the recipe for a 1.055 OG.

The AHA has announced the rules for this year's National Homebrew Competition (NHC). You can read about them here: http://www.homebrewersassociation.org/news/2014-national-homebrew-competition-registration/ There will be a limit of 6 maximum entries per entrant although I suspect you will not get to...

creepyjackalope, All the club meetings and events are open to the public. Please join us at the Flying Saucer Tuesday. If you would like to join the club on Tuesday, Walter Hodges, our President will have membership applications and cards. One benefit of joining the club is a 10% discount at Homebre...

Rob, Although not boiling off enough water may have been your problem, I believe you did not start your boil with the gravity needed to have the correct gravity after the boil. No matter, the refractometer is your friend. There are a couple of choices in refractometers, all optical or electronic. I ...

John Palmer's How to Brew has chapter 18, "What to Expect When You're Extracting", dedicated to this topic. Basically your extract efficiency is the percentage of sugar you will collect from your grain when you lauter compared to the perfect extraction of sugars. Lautering is not perfect. ...

I tasted Rob's beer. It did not taste dry to me. It tasted like it was just small. It did not have much body. Like the starting gravity was much lower than expected. Rob said he did not get a starting gravity and that this was one of his first all grain batches. One of the areas you need to learn ab...

I brewed a German Pils last with this water profile:

Ca=59 ppm, Mg=8 ppm, Na=0 ppm, SO4=89 ppm, Cl=63 ppm, HCO3=0 ppm

I found it on the braukaiser.com site. I have not tasted it yet.

What would you use for a Dortmunder? Should I increase the chloride and drop the sulfate?

I also want to thank Pam and Walter for opening up their home to us. I had a great time.

Bring the recipe and some of the beer to the Brewday Saturday and let us taste it.

What was to OG again, 1.050?

I have been brewing lately. Landon and I did a Russian Imperial Stout. I did a Dopplebock two weeks ago complements of Brian Beyer and Dallas Homebrew. I kegged it up yesterday. Although Dopplebock is not one of my favorite styles it did taste pretty good. I brewed a German Pilsner yesterday. I am p...

I saw these. They look impressive. I cannot see how the lid fits or how to attach a blow-off hose.