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I brew mostly lagers, build RO with minimal additions, check and adjust pH, ferment in a temp controlled chamber and pitch adequately sized starters using yeast calculator software. Allow temp to rise at the end of ferm/sit on the cake awhile,blah, blah, blah. Even though I do everything as I...

This is Wyeast 2124, second harvest (gen 3)from repitched yeast. I've harvested for years and never seen this happen. The batch of beer is a very clean German Pils, Harvest was 8 days ago stored in the fridge at 36F. Both jars of harvested yeast developed this head between day 7 and 8...

I see quite a few threads about buffer solution on here. Just thought I'd share what works well for me. I initially bought big containers of pre-mixed buffer solution not knowing that it expired after a few months. What happens is the pH 7.0 solution grows mold. You can tell b/c its color...

I bought a couple of different brands/gallons of cloudy juice and pitched 2g of cote de blancs yeast in each. One is fermenting well and the other(different brand) won't start. The yeast is from the same sachet, so I'm pretty sure it has something to do with the stabilizers added to one of...

I brew mostly lagers and pitch a lot of harvested yeast. On older slurries(> 1mth) I will pull 1 gallon of wort on brewday, rapidly chill it to 50F, pitch my slurry to it with DAP and yeast energizer, and put it in my chamber set at 50F. The rest of my wort gets chilled overnight and the 1...

My 6 cobra taps were getting to be impossible to differentiate, so I came up with an easy label solution. Copy pasted images from google image search into a word doc, then resized to be less than 2" wide. This allowed me to laminate them with packing tape. Printed on photo paper then covered...

I've been bottling for 5 years and have seen a bunch of threads on wing vs. bench capper and people asking why their wing capper won't cap some bottles I bottled a bunch of beer in Corona bottles when I first started out and then found that my Red plastic capper wouldn't cap them. They crimped...

I've been using store-bought RO water for brewing for awhile but am getting ready to install a couple 20" filter housings with KDF filters in // to reduce hydrogen sulfide odor from my well. These: http://www.waterfilters.net/WaterFiltersNET-KDF85-20BB-WF-Water-Filter.html# The well also...

I believe I read that storage solution is distilled water and potassium chloride. Salt substitute is KCl, fumaric acid, Ca3(PO4)2, and Ca(H2PO4)2. Do the Ca phosphates and fumaric acid in salt substitute ruin it for storage solution or can it be used. If so, at what water/salt ratio?

I keep seeing post after post recommending noobs to keep their beer in primary for 4+ weeks--"If you want to make good beer" If you practice good sanitization, keep fermentation temps below 70F, and pitch an appropriate amount of yeast, 4 weeks is not necessary to make great beer. Most...

I've been following this forum for awhile and just wanted to thank TH, AJ, and Martin B. You guys have really helped me to get my head around my water mods. Once again--thanks guys! Here are my results from yesterday's brew. I used Bru'n water calculator and EZ water calculator to compare it...

Starting a couple of newbs on brewing and have reccomended buckets w/ spigots (which I like). I have a temp controlled ferm. chamber but they do not. Question is,do you guys think buckets w/ spigots placed in a swamp cooler are at risk for water/infection possibly going up the spigot? I've...

I've seen a lot of posts about ferm. temps as related to ambient temp,and ferm. temps on the outside of the fermenter as opposed to the inside of the fermenter at high kraeusen.Everyone has an opinion but noone posts any facts about it.I have been guilty of posting about temps being this or that...

I used to drink wine exclusively before I started brewing beer,and in several years of wine drinking I only got a couple of bottles that were tainted.That smell and flavor is unmistakeable and almost ruined me for my favorite cheap but good and well rated wine(Columbia Crest Shiraz) So me and...

Brewing a brown ale this wkend.I have a pack of each of these yeasts.I have used 04 before but never Windsor.Can anyone tell me the taste/body differences in the two?

I've noticed quite a difference in the different scales to rate IBU's.The same hop schedule can yeild from 50-100IBUs depending on which one you use.I've been using tinseth for no other reason than it's just the one I started with.So which one is your choice and why? If I've omitted one let me...

Watched this show last night and the main macho character tries to get out of going to a party b/c one of the people coming is bringing his"bathtub homebrewed beer" followed by references to "ass beer"and "hair in my beer"and"This guy doesn't think the major brewing companies know how to do it...

How's this look to you guys?Trying for something like S/A should have been. 6lb 2-row 2lb munich 2lb vienna 8oz special B 8oz carapils 4oz chocolate malt 4oz flaked wheat 1/2oz magnum12.1aa FWH 4oz. cocoa powder 0mins. 1 vanilla bean in secondary(chopped/soaked in vodka 5days) 1.054OG...

Just ran out of my first 50lb. bag of base grain(Breiss pale ale) and am looking at buying another 50lb. as my base.In your opinions,what is the best all-around base malt to keep on hand?I brew anything from wheats to porter with bitters and ipas being my favorite.

And conversely, a beer that you loved and everyone else hated? For me,I brewed an irish red that was weak and flavorless and everyone raved about it.I only added 1oz of roasted barley to 3gals. and 1lb. corn sugar--the rest extract. The one I loved was a belgian "kitchen sink beer" which...