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Has anybody seen this: it's a deep red (almost amber), oily, slimy goo that I found at the bottom of my cylindriconical fermenter after I racked into kegs. I cold conditioned at 1 degree celcius for about a week previous to racking. I didn't see it in the beer at any stage, but I noticed it...

Guys, I was doing a 15 gallon batch of porter, and I added some kettle finings to settle out the proteins (polyclar) 10 minutes before the end of boil, and did a whirlpool and rest, but I never really saw the beer clear up. I thought this might be normal for a porter, but once I got towards...

Two questions relating to my igloo mash tun: 1. What is the best way to clean and sanitize? Are there any chemicals that damage the plastic that I should avoid? 2. I'm thinking about filling a second igloo with sparge water for my sparge, but am worried that putting really hot sparge water...

Sup yall, quick question: I'm going on a 5 week trip, but before I go, I would love to brew a beer that will be ready to bottle when I get back. Are there any styles of beer that could last 5 weeks in a glass primary (no secondary fermentation)? I'm worried about potential oxidation and off...

This doesn't have to do with homebrewing, and more to do with commercial brewing, but I've been finding a bunch of 7-10 barrel brewing systems online (just for fun...) that have a Hot Liquor Tank/ Mash tun combo. These are two vessel systems (so no lauter tuns). So it's basically a three in...

Is there a difference between these three styles? I have read New Belgium's Fat Tire Ale as described by these three descriptions? Which one is correct, or are they all right? Yee!

So: I becoming familiar with Maillard reactions, but have a few questions: My understanding is that a majority of Maillard reactions during the brewing process occur during the boil, but how much Maillard reactions (and the resulting productions of Melanoidins) occur during the mash, if at...

Is the Lovibond measurement of color virtually defunct (SRM being the popular measurement system), or do people still use it? On a similar note, what are the units that SRM measurements use? I see, for example, an amber ale might have an SRM of 7, but 7 what? What are the units used to...

Hey ya'll, I understand that one adds different minerals to water to achieve different types of water, which might cater to a particular style (i.e. if you're brewing a Weiss beer, you alter your water to mimic the water from a particular region of Germany). BUT, my question is, where...

Hello all: I live in Bogota, Colombia right now, and I am doing a little bit of homebrewing. I have a good friend who is a fantastic brewer, and he just joined HomeBrewTalk. I was wondering if anybody is a native Spanish speaker and would be willing to share some recipes, techniques, etc...

I just read up on the technique of decoction mash, and I am a little confused: as part of decoction mash you have to boil part of your mash, but when you boil your mash, aren't you activating certain enzymes that create nasty flavors? I'm not really interested in doing it at home, but I'm...

Two questions relating to temperature, though not particularly related: First and most importantly: what is the correlation/relationship with temperature and CO2 levels in beer when carbonating? This mostly applies to brewing at a relatively large scale where one is infusing CO2 to...

I was reading a post in a different thread about recipes, and I came across this clone recipe for Stone's Imperial Black IPA: Ingredients Amount Item Type % or IBU 15.80 lb 2 Row (2.0 SRM) Grain 79.0 % 1.60 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.0 % 0.80 lb Carafa III (525.0...

Sup yall, first post: I've been reading about single infusion mashes, and the variability of the body (full, medium, light) of your final beer based on mash temperature. The topic of fermentables and unfermentables obviously came up. IF brewing with all grain and no adjuncts (i.e. lactose...