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If I didn't care about clarity what's the time frame before bottling? It seems to vary so much in all tbe sesrches I've done.

I don't actually mind if it's cloudy, just for me to drink mostly haha. I just like to know what to look for.

Hey I accidentally asked in the recipe section but I started a cider with some Nottingham and cider 3 weeks ago and racked to secondary last week. Just wondering if I should wait until it drops clear or just for proper gravity? One guy did answer and said since it was cider it won't clear out.

Oh wow, didn't realize that.

Sorry, accidentally losted this in recipes.

Hey everbody, just wondering about my cider. I used apple cider and Nottingham, after 2 weeks I racked to secondary and it's been chilling out for a week since. Just wondering if I should wait for it to drop clear like apfelwein or if I should just care about gravity? Thank you in advance!

What abv?

1. If your beer doesn't taste good out of primary, aging is a bandaid and you just make ****ty beer. 2. Miller High Life is a well done, enjoyable american lager with clear hints of it's german origins.

I heard recently that some variations of kellerbier or zwicklebier are intended to be drank relatively fresh, like 10 days out of primary fresh. So in the spirit of that I'm wondering what various styles of brew are intended to be drank specifically young?

Hey everybody I was recently looking up brewing with chilies and couldn't find anything on mashing with them. I'm wondeing if this has been tried by any of you crazy cats or if it's supremely useless?

Whoa, what the hell dude?! Hows that cloning operation going?

Going a little :off: but what do you guys think about staggered dry hopping, amd when and how exactly that would work for this guys situation?

Personally I would rack onto them in secondary, depending on how long you want it to sit but any of those options isn't going to hurt the beer I don't think.

well yeah of course it happens, I was wondering if his intention with this thread was to be specifically used for that?

So are you attempting to make a sort of self policing thread, where we "politely" call out bad advice?

I really hate the IPA centric group of hipster psuedo beer nerds! when I am looking to see if a brewer is really good and I want to use only one beer to do it I go for the pale ales, easy enough to make but a really good pale is more subtle and balanced I personally feel.

looks good

I like the pepper oregano comparison, I've never had the chance to use either unfortunately but was just wondering. I know that maize in some form is traditionally used in old world american recipes, including a supposedly popular Thomas Jefferson recipe, so I thought maybe they had been used...

I am just wondering if anyone has ever seen/used both flaked oats and flaked maize in a recipe? Do they both do the opposite of each other? I am just strangely curious and could not find anything on it so of course I come the largest grouping of schooled up brewers I know.

I am becoming very partial to Northern Brewer