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If you are planning on pitching a lager yeast starter chilled to fermenting temperature what is the best way to do this? Ferment the starter at this temp the whole time or ferment the starter at room temp and then chill to fermenting temperature before pitching? Second question is, if you do...

I'm going to make a Pilsner or maybe Kolsch Jalepeno flavored beer. I was wondering if it would be better to freeze the jalepenos before putting them in the smoker, or after? I thought freezing them before will open up the cell walls letting them absorb more smoke?

Back in my college days I used to have this beer at a local microbrewery/restaurant that I think is what people would describe as a hot alcohol or fusel alcohol like taste. Although probably off-putting to most people, for some reason I liked it and it paired well with their roasted chicken. I...

I'm making a raspberry saison and using aseptic raspberry puree. On the companies website they recommend using 0.5-2.5 lbs of puree per gallon of beer. However they also state that if it is added to fermentation you can add more counting on most of the sugars being fermented which I'm planning...

I've read that underpitching is recommended for increasing ester production for styles like an English bitter. Is it better to reduce the amount of wort in the starter by 2/3 and let it run the usual 24-48 hours or use a vitality starter? Not sure how to even calculate the vitality starter. I...

I just kegged my first Guinness clone and hooked it up to a blender with 25% CO2 and 75% nitrogen at around 30lbs. The first glass I poured was perfect, had the cascade and nice creamy head, tasted great too, this was about 5 minutes after hooking up to gas. So I try one more glass and all is...

I hadn't seen many 10 tap homemade keezers and thought why not try to make one...

I'm working out a recipe for a raspberry saison and not sure how adding x gallons of puree to the end of primary fermentation will affect final volume when it completes fermentation. Does anyone have any guidelines on this?

I brewed a Guinness clone with 6 row and roasted barley, used WLP Irish Ale.. I'm fermenting in a Spike conical and using a Tilt to record the gravity. Post boil was 1.047 and it steadily went down to 1.004, kind of low but then it start going up and had a fairly steady rise back to 1.014? The...

I have a Guinness clone I'm about ready to keg. I have a McDantim gas blender that I'm going to use with 25% CO2 and 75% nitrogen. The McDantim website says Guinness uses 30psi, however I'm not sure how long it will take to force carb/nitro a keg? With CO2 only beers it usually takes no more...

Has anyone tried using flaked rice instead of glutinous/sweet rice for an Ashahi clone? I had some difficulty not scorching the bottom of the rice I think due to it being milled when I used glutinous/sweet rice. Flaked rice would be much easier if it had the same taste...

I stumbled upon white labs super high gravity yeast that can tolerate ABV up to 25%. For entertainment purposes I wanted to see what the grain bill/fermentables would look like in a 25% ABV beer on beersmith 3. Turns out around 35 pounds of grain and 20 lbs of table sugar will get you 6...

I'm using a 20 gallon mash tun with the Spike Trio system. I checked the temperature of the water in the mash tun with a Thermoworks Thermapen and matched the sensor readout exactly. However once I add the grain and start to mash the sensor reading on the mash tun is off sometimes by 4...

Is there an easier way to add puree to the primary in a conical oxygen free other than using a dry hopper? Adding several gallons using a dry hopper would take forever... Or does introducing oxygen at this point not matter?

I'm planning on using RO water to get to a Pilsen profile. I'm using Beermith 3, but it doesn't give any info about what additions to add to the 4L starter. Can I just use RO water for the starter?

I have a spike conical that I've done 2 closed transfers with to some sanke kegs through a tap that has the check valves removed. I got to thinking there is air in the line from the conical to the keg. Is this enough O2 to be a problem? If so how do I purge the air out?

Has anyone tried this keg cleaner? I'm looking for a cheap way to clean snake kegs and this one says you don't have to remove the spear. Its on Moreover and a few other sites. Any other suggestions?

I have a Spike conical fermenter with a blow off tube going into star san. I was wondering if I can seal off the blowoff tube when I start to cold crash so it doesn't suck the star san back up? I'm a little confused though because on Spikes website they recommend pressurizing the conical to 5...

Warning, the video says "Hey Google" if you have a google device near you. Are you super lazy like me and can't walk over to flip a switch? :yes: Here's my RO water being turned on and off through my Google Home thingy. Also hooked up a Digiten flow meter.

I've been looking for some stainless hooks or some kind of system to hang my brew hoses on the wall above the sink. Can't find much online, anyone have any suggestions?