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thank you for doing this!

thank you for doing this!

I'm also very intrigued, and in particular, with the lid/airlock design. The website pictures aren't as clear as I'd like.

A few months have passed; still no "french baguette flavor;" my most recent attempts included a triple decoction with appropriate rests. My conclusion, so far, is in the maltsters. I've learned that each brewery has either a maltster, on hand, at the brewery, or uses outsourced maltsters that...

I'm confused as to why there is such concern about cell count. Correct me if I'm wrong, but as long as you are 'stepping up' each of the mason jars (e.g., 2L starter from the slurry yeast in the bottom of the mason jar) yeast cell count should not be an issue, right? In other words, the amount...

I'm confused as to why there is such concern about cell count. Correct me if I'm wrong, but as long as you are 'stepping up' each of the mason jars (e.g., 2L starter from the slurry yeast in the bottom of the mason jar) yeast cell count should not be an issue, right? In other words, the amount...

The debate on to secondary or not will ensue indefinitely. It's all about preference. I rarely do and it seems the trend is the risk of oxygen and bacteria aren't worth the minimal effects of a secondary. That said, when to remove your beer from the primary yeast cake seems to be the bigger...

Thanks for the quick reply. The tartness isn't strong at all so if it is acetylaldehyde, I think I'm in good shape. I was also curious if one could even detect the effects of a lacto infection on day 7 of a primary ferment?

I just recently isolated and remedied a lacto infection I found growing in my march pump. Things were boiled, replaced, soaked, and sanitized. I'm fairly certain it's gone. That said,I just brewed an esb that finished active fermentation around day 4. After the 7th day I took a gravity reading...

Thanks for all the advice guys. I may bump up the CaCO3 and decoct as well.

Thanks for the suggestion! I know how light and simple Bitburger is, but yet sooo bready.

No one?

I'll make this as simple as I can. I've been brewing all-grain for 10 years, lagers for 2. I've recently become obsessed with trying to replicate the explicit BREAD flavor that you find in a Paulaner Helles or a Bitburger. I'm not talking about the generic bread/malt flavor that many people...

I hear ya; just a little concerned on this one, it seemed extra milky/cloudy. It was my first time using the whirlpool, so I was unable to detect a cold break given the continually agitated wort. We'll see after fermentation I suppose. I was wondering if anyone had any knowledge on Yeast...

I brewed an All-Grain Helles yesterday and was quite dissapointed to see how hazy, cloudy, milky the finished, boiled wort was going into the carboys. I do a mash recirc with a false bottom and a march pump for the last 15 minutes of the mash. Once clear, I did a 45 minute fly sparge (gravity...

I plan on pitching within 24 hours of making the starter. Should I crash-cool the starter mid fermentation and do that?

So, I accidentally purchased some dark DME. It isn't black or anything, but it is a rich brown color. Anyway, I made under a half gallon yeast starter for my IPA, but I'm worried the starter will affect the color and flavor of my IPA recipe. Has anyone had experience with this? Is a dark brown...

No worries. But once the hops are isomerized into the wort, can skunking occur then? .. or after fermentation?

I had a quick question about UV rays and hop oils. Can you get skunky reactions with UV rays and hops before fermentation? I brew outside and have never had a problem, but I was curious? Can skunking occur before fermentation, or is this only after fermentation (e.g., in the bottles)? Thanks!

get a chiller, soon.