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I have noticed a lack in hop aroma in my pale ales recently. I think I have been cooling my wort quicker than normal, it takes about 25 minutes to cool 10 gallons through a counterflow chiller. I used to cool with a copper coil that went directly in the wort, and I remember taking a lot longer...

Berliner roggenweisse???? So, I ran out of pale malt and it has been a couple weeks since I brewed anything, so I brewed something different... I (sour)mashed 60% wheat and 40% rye malt, was a very sticky mash despite the 7 handfulls or so off rice hulls I added. Other than that the day went...

Is it possible? I decanted, and got the same percentage of dead/alive cells as before washing. I even took a sample from the trub layer after washing and got the same dead/alive ratio. I usually wash after propagating, and my results have been iffy. Even when I washed pacman yeast (way more...

So, I have always stopped my mash runnings at 1.010, but I always correct for the temperature. I usually collect until my runnings reach .996 @ 140 degrees, Which after the temperature correction, is 1.010. I have never questioned this method, have never had any astringency or tannins. What...

Anybody know what these things are? I pulled this yeast sample out of the cake of a red that I just racked. They look like little blue rods, some of them are lined up in twos, end to end. Could they be flakes of dried methylene blue?

You are gonna love this! I am sure we all worry sometimes about beer not carbonating in the bottle, especially the ones with higher alcohol content. So, I figured why not just bottle one or two of my brews in plastic bottles, ones that would hold carbonation of course. Then, a couple/few weeks...

I almost always experience too much boil-off and this last beer I brewed is WAY too strong, I want to dilute it with 1 gallon of water to bring it to a total of 10 gallons.... My water pH is 7.1 and I assume I should adjust the pH level, before adding it to the finished beer. What pH should I...

Are mineral additions like chloride or sulfate concentrated during the boil? Should I only add enough minerals for the final volume? I sometimes brew 1 gallon batches, and the volume at the beginning of the boil is usually 2.5 gallons.... When I brew 10 gallon batches, the beginning volume...

I have been tinkering with my water after finding some information about it. It has 126ppm bicarbonate, and low calcium, and it seems pretty good for brewing darker beers. But, I like pale ales more and am about to brew my first one since learning about adjusting water. First of all I will be...