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Long story short- Clarity Ferm! I was getting ready to brew a Kolsch for the first time. As a BIAB brewer without any filtering or post-fermentation fining, my beers generally take an extra 2-3 weeks in the fridge post-carbonation to "clean" themselves up. I think it's the polyphenols and...

I tried to do some searching regarding this topic, but came up empty. Listening to a podcast yesterday on a pretty routine dry hop technique used in commercial breweries- that is, to blow some CO2 into the tank from the bottom to blow the hops back up into solution, increasing the contact...

I'm brewing a small batch of robust porter (2'ish gallons)... if I plug my grist into E-Z water calculator, with no salt additions of any kind, it gives me a room temp mash pH of 5.63 (references optimal as being between 5.4-5.6). This is using plain old distilled water. The grist is: 4.75...

I recently brewed an IPA using honey malt. Background, the last decade of my life has consisted of drinking dry, light, hoppy as hell So-Cal IPA's from Pizza Port, Alpine, Societe, Ballast etc etc. So those are what my favorite types of beers are. The reason I used honey malt is because...

I recently had a batch of saison show major oxidation from the first bottle I uncapped after 3 weeks of bottle conditioning. Between that first bottle (which was just somewhat oxidized), and all the rest I've uncapped up to 3 weeks later, its gotten way worse. It has turned the beer probably...

I have a batch of dry hopped Saison with 565 that had bottle conditioned for 2 weeks. I'm pretty sure I overcarb'd them so the one I just stuck in the fridge 2 days ago to test out appeared fully carb'd on the high end today. So anyway, it was pretty cloudy and even though it had only been in...

Hey all, I have a crappy little pH pen meter (well, it seems to work ok for me), but I want to check its calibration since I haven't checked in a few months. Before I have to run out and buy actual test solutions/salts, or order online, is there a way to use DI water and either StarSan or 88%...

I'm going to be picking up an expired pack of Wyeast 3711 (french saison), guy said it was about 3 months beyond expiration (only shop within 50 miles of me that has one). I'm going to make a starter, so after smacking it (around 2pm Wednesday), how long should I wait until I make the starter...

I know this is going to be very broad, but I'm curious if this resonates with anyone. There's one thing that has bugged me a bit about most of the beers I've made where I'm shooting for a clean beer using WLP001, and fairly pale (generally IPA's or Pale Ales). There's a flavor I get when the...

I'm making a hoppy pale wheat ale, going to be probably about 60% wheat, 35-40'ish % 2-Row. Does anyone have an opinion on if the standard 5% Cara-pils going to add anything with that much wheat in there? Thanks in advance!

Looking for quick input as I get the hang of building water from scratch. Does everything here check out ok? Recipe is going to be a small batch (3.5 gallons) hoppy pale wheat ale. Many thanks for any input! Grains: 2-Row 3.5 lbs Malted Wheat 2.75lbs Cara-pils 0.4 lbs Starting...

Hi fellas, this is the first time we've made an IPA using built up DI water. We usually just use Arrowhead Mountain Spring, and we've made kick ass beers (from saisons to IPA's) with that. But this one we are starting with DI water and adding salts. I used EZwaterCalculator for it... After...

I was wondering what you all do when cold crashing a carboy, do you leave the airlock on? The one time I did that it sucked the vodka from the airlock into the carboy. I'm not tooooo worried about that addition, but if there's no fluid in there then wont oxygen be able to pass in and out of the...

Hey everyone, so my beer was on day 4 of crash cooling in my fridge, it's in the carboy (same vessel for primary fermentation). I had used Gelatin Wednesday night. This morning the thing was a big slushy! LOL. I have it in a water bath thawing out right now, but has anyone had experience with...

Brewing a wit and using WLP400 for the first time and the smell coming from my fermenter is just horrid right now. She's fermenting at 68F. Generally it seems as if most smells coming from the fermenter during high krausen are pretty nasty, but this smell is traveling across the hall from one...

I brewed a small batch of Belgian Strong Golden Ale 3 weeks ago. It's a total of about 3.5 gallons in my 6 gallon carboy. It's been done fermenting for a couple weeks and I was going to transfer it to secondary in my 3 gallon carboy for another 3 weeks or so. Would I really gain anything by...

I have a little 3 gallon carboy for small batches and wanted to brew up a small batch of Belgian Blonde. I figure if I do only a 2 gallon batch I can get all my sugars from grain. I don't have an all grain setup but I do partial mashes. I have a big grain bag which I would use for this. I...

I'm brewing a belgian strong pale ale with WLP550 & 570, airlock activity started really getting underway yesterday morning, the temp was hovering around 66-68. When I went to bed last night the temp was at 72 and I didn't think about it much. When I got up this morning the temp read 78 (which...

I'm wondering if boiling Pilsner malt extract (I'll probably get Dry) causes some unwanted high levels of carmelization. Obviously when you use Pilsner malt you wanna keep it pretty light, and this is for a BSPA recipe. Will boiling it 90 minutes possibly cause that...

I had always wondered how Pilsner malt would work in an IPA, or really hoppy beer. Then I noticed Nugget Nectar uses Pilsner malt. So now I am really interested in trying this out, so I have a few questions for anyone to help out my process. I am a partial masher, but would be using mostly...