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It looks to me that this could be faster method, and if the bottle is on a scale, possibly more accurate and consistent. On the other hand, it would probably oxidize the beer more. Thoughts?

I'd like to compare different hops using small 1 gallon SMaSh brews. It seems 15 grams (half an ounce) would be sufficient. Getting bitterness right is relatively easy, but then the question is how much hops to use for aroma - whatever remains from the 15 grams package, or the same aroma hops...

Propeller-type milk frothers seem like a very easy solution to aerate wort. Has anyone tried this method? Any downsides? Thanks!

I'm going to brew several 1 gallon SMaSH batches with the same malt and yeast (Vienna and US-05) to try different hops (Amarillo, Centennial, Simcoe and Citra). To get the best representation of their unique aroma, should I add them at flame out, into the fermenter (dry hop) or a combination of...

I'm planning to brew 1-gallon micro batches using a simplified process, and use only one vessel for everything (except for bottling). Based on reading many discussions it seems this is very much doable. The pot I intend to use for these micro batches doesn't have a spigot or an airlock. I plan...

I'm thinking of fermenting micro batches directly in the pot. The problem is it has no spigot, so I won't be able to measure gravity without removing the lid (which would expose the wort to air). Is there any way around this other than installing a spigot?

And if so, is the data useful to adjust the mill for best efficiency/taste? On a related note, there's software that allows users to analyze particle size and distribution of ground coffee, as well as hardware (sieves) to measure this. Anything similar for grain?

If the old experiment by brulosophy.com is representative and mash temp is indeed not that critical, I think it can make a sous-vide a tool that really simplifies mashing. Here's what I have in mind: 1. Get strike temperature where it needs to be by using a sous-vide to heat water directly in...

I'm brewing American Amber Ale (extract with specialty grains) and 3 weeks into fermentation, there's still pressure in the airlock and occasional bubbles. A few days ago it was a bubble every 2 minutes, now it's slower, though I haven't timed it yet. Current gravity is 1.018 (OG was 1.051)...

Suppose I have 10 kilos of malted grains at room temperature (for the sake of the discussion, 20°C) and I'm adding them to 30 liter of hot water. What temperature should the water be so that the impact of the relatively colder grains would bring it down to mashing temperature (i.e. 68°C)...

Is the accuracy of K Type thermometers dependent on the probes or the display unit? How critical do you think is a calibration option? I just ordered a thermometer without it (that looks great otherwise) and am having second thoughts...

Some background: I have this porter in fermentation since Aug 15. After 3 days it seemed like fermentation finished, since there was no activity in the airlock. However, FG of 1.027 seemed a bit high, even taking into consideration the low attenuation of the S-33 yeast, so I decided to take it...

I'm relatively new to AG brewing and have been using methods that would probably make many here cringe. Still, the results are good so I'd be interested to hear opinions on whether switching to more "serious" methods or tools would be worth the efforts and cost. - I'm using a voile bag for...

The bag I'm using for steeping specialty grains (5 gallon extract brewing) fits 3~4 pounds (1.7 KG) of grains, which should be enough for mashing 1 gallon AG batches. Alternatively, I was thinking about stretching polyester voile cloth within this colander, as it fits (after base removal)...

I'm going to brew my first oatmeal stout today (partial mash) and want to make sure I got the right type of oats. I bought two kinds: John Palmer wrote about various kinds - whole, steel-cut/grits, rolled, and flaked. Which categories do the ones I bought belong to? Should I boil them...

I'm doing 1 gallon batches and using Idophor. Is filling 1/5 of the fermentation bucket with properly diluted Idophor and than shaking/swirling it inside and letting it rest for 10 minutes sufficient? Is there a more efficient way to do this? Thanks in advance!

I just started homebrewing this year and all my batches so far were extract+specialty grains. The first batches were 5 gallon each, I recently moved to 2X 1 gallon batches for side-by-side comparisons, and now I'm looking into 2L (less than 1/2 gallon) batches, mostly to try different types of...

According to this article, late extract addition results in paler color (lower SRM). Can this technique serve as a substitute for the more expensive extra light DME?

This was requested in the past: https://www.homebrewtalk.com/f12/sam-adams-imperial-double-bock-clone-211758/ https://www.homebrewtalk.com/f12/sam-adams-double-bock-i-need-make-something-like-109247/ ...but it doesn't seem like anyone actually brewed a recipe that delivers the goods. Any...

I'm considering getting into BIAB and the no-chill method looks tempting. I'm into brewing small batches (1 gallon), so I'm looking for a relatively small cube to let the wort chill. This cube from Cole Parmer looks good and is reasonably priced. Does anyone have experience with it? Anything...