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What’s this I sometimes find in the bottom of my kettle? It’s a translucent gelatine like substance with a rubbery texture. Is it some kind of lipid from the malt?

Has anybody tried a reverse transfer using the clear beer draught widget? My worries are that the pressure might blow the tube off and that it might clog with yeast.

I brewed my first Dubbel based on Jamil's Dubbel and used the WLP530 Abbey Ale yeast as recommended. The resulting beer is a very delicious and drinkable beer but not as 'Beligian' as I expected. The yeast character is quite neutral without too much of the estery/phenolic taste that one would...

I brew 5-6 gallon batches and love my Speidel 30L fermenters except for one thing: the huge headspace. I'm sure the are more than 30L in volume. Anyone brewing 5-6 gallon batches in a 20L without too much blow off?

I recently transferred my first mead to a secondary and was wondering if it's best to condition in the fridge or leave at cellar temperature? Does either have an advantage? I would imagine that like beer colder conditioning would allow for a faster clearing time right?

I attempted my first mead 6 weeks ago and even though I thought I did it by the book, It still appears to be fermenting. I read of people having meads finished in 2-3 weeks when done correctly. I used approx 8kg (17.6 Ibs) to get 7 gallons of mead with a OG of 1.110. Pitched 2 pkts of...

I'm on batch no 2 of a 007 pitch and with both batches I've experienced a slow finish after an explosive start. No 1 was pitched from a 2L starter and no 2 was a repitch. Both batches were aerated with o2 and temp controlled with a rise towards the end. Gravity was moderate with 1.056. White...

I put together my first mead today and got 6 gallons of honey and water mixed to 1.110, oxygenated for 2 mins with pure O2 and pitched 2 pkts of D-47 yeast. I want to stagger the nutrient additions as per instructed on the forums but can't find much info on how much Fermaid O to use. Fermaid O...

Is there a way of calcultating the amount of lactic acid needed to adjust boil pH to the required level? I use Bru N' Water for the mash but I'm not sure if it can be used on the boil. (Maybe the sparge section?) My usual technique is to add 1ml at a time of acid until the desired level...

Maybe it's just a perception thing, but as my hoppy pales or sesh ipa's (whatever you call them) lose their flavour, overall bitterness seems to increase. The bitterness is almost like a biting into an orange peel bitterness. Making a nice juicy brew into something not so nice. I know that...

Am I blind? There was a great sticky on mead making covering all the basics. It seems to have gone.

First time panty hose user here! Went to keg hop but had no hop socks so took a new pair of the ladies panty hose. Threw the 2 pack into my Starsan bucket and used one in the keg which has currently been there for 4 days. Just happen to look at the Starsan bucket that's been standing there for...

I plan to keg my cider soon and back sweeten with half a gallon of must that I saved and froze, and wondered if it's a matter of filling the keg with both and then adding some the stabilizer (potassium sorbate). Do I need to make a solution with the stabilizer first or is it good to add in its...

Why the long lag time with the West Coast style dry yeast strains? If I use US-04 I usually get a roaring fermentaion within 12 hours, but with any of the chico strains, i.e US-05 and in the case of my current 5 gallon batch using BRY-97, it seems they take forever to get going. The batch...

I usually get my mash pH to around 5.3-5.4 with gypsum and some lactic acid, checking 10 mins into the mash and calling it good for the day. I decided however to check on post boil pH after reading that it should be around 5.1-5.2. To my dismay the pH was at 5.6 at room temp. I calibrate with 5...

Caught it in the rafters of my barn. Smells tropical and a tad cheese. Sent from hell using Home Brew

I've been brewing all grain for 2 years and I'm pulling my hair out over anything I do that's dry hopped completely losing flavour and transforming from a top brew to a flavourless, bitter brew within days. Before you jump all over me with the obvious answers please read my process so I can...

Can a good cider be made quickly? If so do you all have any tips? I've been reading on here that they take months to shine and as I'm a bit impatient and need the buckets, I'd like to have it done quickly. I was also thinking about using gelatin to fine the cider but there seems to be...

I live in Sweden and and here is Carlsbergs' attempt on craft beer over here: http://www.backyardbrew.se Interesting how they are trying to disguise themselves by calling the brand 'Backyard Brew'.

Hi, First time spunding valve user, I secondary fermented a Saison in the keg with Wlp 585 and I crashed when it got to 1.004-1.006 with a week cold conditioning. I tried it yesterday and got wonderful aroma but a very yeasty taste and quite a slick mouthfeel even though I can't taste any...