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Cold crashing can help but it also depends on what ingredients you are using. Some ingredients like oats or wheat don't clear. I have cold crashed and then kegged and some beers still take a few weeks to clear up. I used to use fining like Irish Moss, Whirlfloc, and Gelatin with some...

I have helped out at breweries in the past. One thing you need to know is that the work isn't all it's cracked up to be. You are not going to be running the brew house or even be involved in any of the brewing process. You will likely be on cleaning duty and work your way up, which will...

As I have been brewing for several years I often skip at least one so called essential step every brew. #1. Making a yeast starter. This used to be an essential step but recently I've been getting yeast that's only a few weeks old. However if I get a yeast shipped to me then I typically use...

Of course water matters, it's the key ingredient in beer. I also saw the quality of my beers going up drastically after building from distilled water. I don't measure my Ph as the cost of an accurate Ph meter just doesn't make sense to me. I use BruNWater and Beersmith to both build my water...

Airlock activity bus just one indicator of fermentation. Only a hydrometer sample will tell you if it is 100% finished. I've thought I had beers that were finished and came back a few days later and it was active again. Not sure if it was a change in temp or what but started bubbling again...

If you don't have the ability to cold crash vin the fermenter you can always cold crash in the keg of you are kegging. I used to not have the space to cold crash so I just skipped the step and I had several beers that were very clear as long as I used whirlfloc along with a high flocc yeast...

I brewed a SMaSH with Citra in 2013 and it was pretty catty if you ask me. Brewed the exact same recipe last year and it want catty at all. I think that the characteristics of Citra may have changed over the years through different harvests.

Brewed this yesterday in the smoothest, quickest, and most efficient brew day I've had in a while. Hit my target numbers and volumes spot on. Had to alter the recipe a bit so I did not use any chocolate malt and upped the naked oats. Got it fermenting at 62F right now. Smells amazing.

This is exactly what I am now looking at with the exception of the Dark Munich. I've heard from various people (especially here on HbT) to use the Kolsch yeast.

Yeah, not bad for a brewery that has been open since April. The head brewer is very talented and each beer is pretty solid. He does a nice job of not catering to just craft beer lovers but also trying to get the casual drinker (usually ladies) into trying different things other than BMC, hence...

Steam Hallow in Manteno IL. Solid beers all the time and it nice to see a new brewery without a bunch of NEIPAs and Orange Juice on tap. Definitely a variety of styles that work well for the summer.

So as I am sitting here listening to a Brulosphy pod cast and sampling the first pint of a Falconers Flight Pale (which is still green and needs to carb up a bit more) it has me reflecting on the interesting brew day that I had brewing this beer. There was nothing different in my brew day...

Definitely this. You can always start with a Single Malt a d Single Hop (SMaSH) which will help you learn the characteristics of the different base malts and hops. Maris Otter (malt) with Amarillo, Centennial, or Cascade, were some of the first and best all grain beers I made.

Here's a link to another discussion on suck back. https://www.homebrewtalk.com/forum/threads/cold-crashing-mylar-balloon.668309/ Cold Crashing / Mylar Balloon

I've done both with my None More Black Vanilla Stout and I was a bit disappointed in the tincture both times I tried it. Maybe my process was off. But I always seem to get more vanilla flavor from the extract. Plus it's way cheaper. The only issue I had with the extract was that head...

A cheap and easy way to help bring the temp down would be to use a swamp cooler. Just fill up a storage bin with water and place the fermenter inside. Add frozen gallons of water or frozen 2 liter bottles of needed. My basement is around 65F and withbuse of the swamp cooler I fermented my...

So I've been following this thread and attached a Mylar balloon to my airlock for 24 hours then cold crashed. At 24 hours there has been little to no suck back. Just got me thinking is suck back during cold crashing that big of an issue for oxidation?

Alrighty then, I think I will try the Kolsch yeast. Looking forward to this beer!

Grandma grew up in Morning Sun and Grandfather grew up in Clinton. Welcome to the board from Illinois!

I will be kegging.