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Oh wait...Yeah...just googled it. It's indeed possible it is the culprit and odd that I've not had this happen before moving to the plate chiller. I could certainly stand to up my plate chiller cleaning/care game. So, say that is the case? I boil my chiller up and bake it. Flush it out. Back...

I'm using a plate chiller. Recently moved to one funnily enough. It's a BIAB set up with bagged hops during the boil...minimal gunk going through the chiller. Why could that be the culprit?

A bit of a drastic title, but I'm having a bit of mare... I want to know if anyone bleaches their brewing gear? About 5 brews ago I had this odd film on top of one of my Stouts. It tasted right, so I just decided to rack from underneath...bottled it up, weird film was on the bottle neck line...

Smoked and Oaked. Sounds wonderful! It's very unlike me. I'm never this organised. But, any excuse to make more beer! Just trying to think of a smash now. It'll probably be a pale/cascade smash, not super hoppy. But then again, it'll probably just come down to what's in the fridge on brew day.

That's interesting to hear. I'm planning on oaking first a simple smash brew, split three ways over three different booze soaked 30g samples. Just to measure the flavour impacts. Did your porter have any other flavours like cocoa or vanilla?

NEIPA 14164

That is quite a recipe. And something very much worth trying, cheers. I've got Randy moshers 'Tasting Beer' book in front of me on the coffee table right now strangely enough!

That looks like a tasty tasty beer! Nice one, it's going on the list for sure. I've not got crystal rye, just normal, but I'm sure I can adapt with other cara malts....also, nice to know no probs re bag.

Just on a side note, funnily enough I'm using that yeast for the first time atm. Pitched it in a cali common atbthe w/e! Anxious to see how it turns out!

Its a BrewBag bag, not sure of the holes but it's a goodie. Husks it is. Good advice. No into burning my kettle... sounds like a challenge this beer!

Its just called 'rye beer', very simple almost 50/50 Rye/pale with Chinook and Amarillo.

I don't have any husks, n was thinking about a dunk sparge to try and help. I could probably order a handful though. CML...I've been going back and forth on ordering yeast from there. Worth a go?

I do have the book and was looking at that thinking something like that with citra, cascade or Simcoe. But it calls for a kolsch yeast. Would good old 05 do instead do you think? What did you use?

I went and bought 5KG of Rye malt. I have never drunk a Rye beer. I was feeling somewhat adventurous at the shop. I like Rye whisky so figured it was a good idea.... After some general interneting I see I shouldn't use too much and be careful of it in the mash. I'm a BIAB brewer so not too...

Haha! So you know. It's the third time he's cleaned me out. I'm ready this time! I see it as only a positive if they drink all your stock. Better than than the one bottle then "it's nice, but have you got a heineken" question....

My father in law, who has a habit of drinking all of my homebrew during his visits (9 days the last one) once again cleared me out during his last stay, last week. Announcing their return for Christmas I have brewed him his very own beer. Whilst reading the latest BYO magazine he was pleased to...

23L Cali Common Yesterday 23L Okells Brewery Mild Clone Today 13970 Total

Great article thanks. I've split my chips into three. One on the Banyuls, one on red wine and the last of some bourbon I had. Experimentation time! Also, I've decided life is too short to try and reuse them...

A wise man once told me to taste everything you can. So I just sat there and chewed a bit of wood. It's definitely wood and oaky wood at that. Without sounding too stupid, a lot, erm... well...oakier than I would have thought. :doh: ffs..... I'm trying to replicate a French Saison I had that...

When you say undrinkable was that as in it was like having a mouth full of tree and the imaginable unpleasantness that must come with that or, other off flavours from the dust?