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The second I try to remove the diptube the beer volcanoes out because of the loose hop particles provding nucleation sites.

Oh yeah. It's been cold for a couple weeks.

"Hi Sean." "Hi... Well, it's been about two weeks ago since.. the incident." ... I have one of those excellent Clear Beer Draught Systems (http://www.clearbeerdraughtsystem.com/) which requires using a short dip tube on the beer out side with the Clear Beer hose on it. Well, I thought I'd try...

I have always used Whirlfloc but got my hands on some Irish Moss for the first time. It wasn't chopped up, nor did I know it was good to chop it up. Brewed yesterday, and I saw online that 1tsp/5 gallons was the recommended dose, but since it wasn't chopped up I took Brulosophy's advice...

I have been brewing for over 10 years, and I have heard about krausen falling, etc, but I don't know exactly what that means or, more importantly, WHEN that tends to happen. I read that for a New England IPA you want to dry hop when the krausen falls. Does this usually happen in the middle of...

I am going to put some fresh lemon peel in a Kolsch and was wondering if it would be smart to freeze it first. I know that one should freeze fresh cherries, etc, to get the most flavor. Is this the case with the pith of a citrus fruit? Does the same principle apply? Also, any recommendations on...

I have to clean about 25 cornelius kegs that have kicked and been sitting around a while. Anyone have a good method for efficiently doing this? Thanks!

You know, it's a piece of equipment you hook a CO2 tank to and say if you are crash cooling instead of pulling in air you can pull in CO2 because this thing trickles the gas in as needed. What's that thing called?!

What is your typical lauter time? And what kind of efficiency do you get? For me it's 80min - 80% eff (5 gal) But I'm wondering if I'm taking too long to lauter??

I made a yeast starter with an Erlenmeyer flast on a stir plate. I put the starter in the fridge after it spun for 18 hrs. Now it has a very thick beige layer on the bottom and a kind of gradient layer above that, which looks like the yeast is trying to settle out but it's not an especially...

If you don't ferment in a pressure vessel, you'd need to transfer to a pressure vessel (ie keg) to put pressure on the beer after adding the hops otherwise the subsequent fermentation will just blow all the oils out with the CO2 through the airlock. I have experienced this problem myself.

Thanks for the reply Yooper. I would look for the krausen to fall but I have an opaque fermenter so I can't see it. :-/ Do you know, based on experience, around how many points before FG the krausen tends to fall? Are we talking about 3 points or 20 points?

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Excellent. Thanks a lot. Some good stuff to ponder. Much appreciated. BTW I love the phrase "chasing the water dragon". :-)

I saw advice for dry hopping from JC of Trillium Brewing on another forum. He suggested transferring from carboy to a keg just as krausen begins to drop (to ensure yeast activity/suspension for biotransformation), leaving the yeast cake and trub behind in the carboy. This seemed odd to me, as I...

I agree with everything you wrote. And insofar as paying attention to all the small details is what makes great beer, water is a small detail which I'd like to know how Hill Farmstead manages. I think your well written point and the previous poster's lame sardonicism are quite hasty to point out...

Like many, I am a huge fan of Hill Farmstead beers, and like many I wonder how much their water profile has to do with their beers' unique flavor and mouthfeel. I was wondering if anyone who has regular access to their beers would be willing to simply do an analysis on a beer of theirs? For...

I want to "dry nib" a stout and I'm thinking of adding the nibs to the keg which I will prime with sugar and let naturally carbonate for 2 weeks. My question is, can I just throw the nibs in? Or do I need to weight them down in a hop back or something? Will they float or sink? I have the thing...

I brewed a stout with a lot of non-enymatic grains in the mash (tons of oats, Munich, crystal, dark grains) and so I used some Castle Chateau Diastatic malt to boost the diastatic power to ensure conversion. Beersmith lists it as 300 Litner. So I calculated my mash to have about 65 Litner total...

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