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Title is a bit wide, but here goes. I bought several different hops over the last few years and I've wondered how much flavor or aroma will be decremented due to age. They are all still sealed from air. One example is 1/2 pound of Citra whole cone vacuumed in a mylar bag from a 2020 harvest...

Tested a new mod on my BIAB technique. I mash in a small 7 gallon pot that is now wrapped with metallic insulated bubble wrap. No bag at this point. 1 hour and I only dropped about 6-8 degrees. This gets ladled out into a bottling bucket that holds a metal strainer (from my seafood boiling...

So the recipe starts out as a take on Blue Moon clone. I have some extra ingredients laying around and just enough for a 3 gallon wheat beer. Grain Bill: 3lbs Briess Bavarian Wheat DME (half boil / half late edition) 2oz honey - late edition 1 tsp dried orange peel This gets added to a mini...

For ease of mashing and stirring my grist, I heat my water in my smaller brew pot (7 gallons) and mash in without the bag. Wrap with a blanket and it hold the temp good enough. The brewpot is an older turkey fryer that has an insert that held the turkey. It is basically a huge strainer. I...

All grain after 60 minutes of boiling and cooling and my pale ale looks nice and clear. Solids have settled to the bottom and since I use a fine mesh hop bag I get very little hop residue in there. I've read to just drain everything into the fermentor including this at the bottom of the...

Bottled a pale ale 4 months ago and forgot 2 sitting on the shelf. These were bottle conditioned. It looks like mold, but flat and not fuzzy at all. I shook one slightly and it broke up and sunk to the bottom. Some protein or yeast? The other bottles tasted fine and these just got over...

I posted this reply to an older thread, but wanted to get some opinions on this. I used S-04 on a pale ale a few months ago and then dry hopped in the keg. This was one of the best beers I have made in the last 2.5 years. It was as clear as a pilsner at day 10 when I racked it to the keg...

7 weeks ago I brewed an all grain pale ale. 50/50 Pale Ale and Vienna malt. I bittered with Magnum and then dry hopped. Dry hopped with pellets and for a short period of 3 days. Dry hop was done in a fine mesh bag, in the keg. Put this under pressure at room temp (lack of space in the fridge)...

So, what would you guys call this one? I will call it a pale ale, but I was going for a malty ale flavor... Grain bill is 50/50 Vienna and Pale Ale malt. Yeast is Safale English Ale S04 Magnum to bitter 35-40 IBU Online calc has it at an SRM of 6 and that looks spot on. 5.5 abv. I hit my OG...

Cleaning the beer fridge, I found a pack of WLP810 San Francisco yeast. Perfect, I have some pilsen malt and ready for a steam beer. Oh damn. Best by Oct 2020. This was in the fridge when we lost power for 5 days last August. Got nothing to lose. Get flask, make starter, pour it in, stir...

Looking for advice and recommendations. I have 3 gallon kegs. I typically brew a 2.5 to 2.75 gallon batch so I get at most 2.5 gallons in the kegs. so... Ok, I tried the quick carb, pressure and shake method, and I am currently trying the set the CO2 and forget it for 2 weeks method (again). I...

This is my latest attempt at making a more malty pale ale. I changed the grain bill from a previous brew by adding more Vienna. I bittered it the same way but dry hopped it with different hops than below. Results from thirsty friends were positive and they came back for seconds. Hopefully...

I have put this off for a long time, but as luck would have it a co-worker that no longer brews said I could have his kegs and such. He set me up with everything I need, I think. I have: 6 - 2.5 gallon ball lock kegs A dual regulator 5lb CO2 bottle (about 18" tall) party tap and ball lock...

Making a simple amber ale from LME and a little Munich and wheat steeped in. Going to use Safale S-04. Looking to keep it about 25 ibu and recipe calculates out to be about 5.5% abv. What do you recommend?

So in my quest to make easy and fast beers I am going back to extract for some time and making several 2.5 gallon batches. This weekend I used my son's portable induction cooktop. Great thing is I can set the temp and drop a probe in the water and timer all on my phone. I did a gallon of...

I've kicked this around on HomeBrewTalk a few times and decided to brew it. I did a base pale ale with 2 row and Vienna. I bitter hopped it and then split into 2-2.5 gallon batches and dry hopped with different hops in each. Bottle conditioned for 3 weeks and success with my over-40 team...

Do I have to do those 90 minute boils when I use a pilsen DME or LME extract? I do a lot of 3 gallon 30 minute boils with LME and DME with great success and I recently bought some Briess pilsen extract and thought I'd ask. Thanks

I'm baffled as to why add this near the end of fermentation. Seeing it is not as fermentable as other sugars I would expect it to bump the body and mouthfeel (possibly) but wouldn't it kick the fermentation off again? Recipe does not specify. I'm also baffled as to how to mix it in. I can't...

Making a maibock using Lutra. Og is 1.066 and after 9 days we are down to 1.022 and still bubbling. Temp at night gets to 74 and maybe 80 during the day.

I have a base extract pale ale beer recipe I use to test hops' flavor. It is as close to a SMaSH as you can get with DME. Single hops in this have really come through. I did a Medusa on one brew and a Motueka on another and was really impressed with the flavor. It is a quick 30 minutes brew...