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A few years ago I bought a few pouches of D-45 and D-90 candi syrup. Only just remembered I have them and was thinking of brewing something to use them up. Since they are quite old now they seem to have crystalized in the pouches. The pouches are still unopened. Are they still ok to use? Should...

A few months ago I ordered a couple stainless 3” TC lids with posts from an undisclosed online store. I received them a while back but only just got around to installing them and noticed one has an incomplete weld around the relief valve area which cannot hold pressure. The lid will be used in...

Does anyone know if a 3” TC sight glass can handle full vacuum pressure?

I see a lot of recent threads talking about the purity of commercial CO2 bottles, especially in regard to the O2 impurity level (around <0.02% depending on supplier) and it’s potential for oxidation when used to carbonate beer. The critical temperature of oxygen is around -118C, above this...

I have a bottle of St Bernardus Wit / Blanche and was planning on brewing a witbier soon. Has anyone recultured yeast from the bottle of this beer?

This weekend I will be brewing a Saison with Belle Saison dry yeast. OG will be around 1.060 and 5.5G volume in the fermenter. I only have 1 pack available. Is 1 pack enough for this? The calculators say 2 packs is recommended for this. Do I need to rehydrate the yeast before pitching? Any...

I brewed a Kolsch 16 days ago and it is still bubbling once per second. It must be fermenting still as it is set up with a spunding valve set at 5 psi. Pitch temperature started at 60F and held for the first 10 days or so. Set it to 65F about 6 days ago. I took a gravity sample and was at 1.010...

I have been BIABing for the last 12 months with quite a few brews under my belt. For all of my beers I've noticed a distinct lack of hop bitterness. The beers all have a sweet taste even though they finish at or below 1.010. They were all popular recipes and my volumes and efficiencies were...

Brew day was going well until I started the cooldown using my immersion chiller. The hose connection broke when I turned on the tap. Long story short I got about a cup or two of garden hose water into 5 gallons of near boiling wort. I fixed the chiller and proceeded with the rest of the day as...

I recently got a kegerator and was setting it up today. I attached the regulator to the CO2 bottle, with the outlet connected to gas line with a grey gas disconnect on the end. The regulator knob was screwed all the way off. From my understanding this means that the regulator outlet pressure...

I often read about the importance of mash pH to be in the range of approximately 5.2-5.6. What happens if the mash is outside this range, say 5.7-6.0? How does it affect the taste of the final beer? Could a judge taste a beer and pinpoint a certain off-flavor due to the mash pH?

I bought a mill and have it set half way between 0.050" and 0.025". Here is the resulting crush. I BIAG so I believe it's ok to be a little floury.

Just wondering who does this? I don't bother with bulk priming and just put sugar directly into bottles. Turn the bottles upside down carefully a couple days after bottling to make sure the sugar/yeast is mixed around. Is it worth it? Is it potentially mixing oxygen in the headspace into the beer?

After years of saying that I wanted to make my own beer I have finally started! I first made two extract batches then moved on to BIAB (5 gallon batches). So far I have made a tripel and a belgian dark strong ale with the BIAB method. I feel like I have the process pretty well sorted with proper...