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I dry hop and add gelatin all the time. Nothing to worry about based on my experience. Clearing out all the yeast and trub will help your hops shine, whether from the boil or dry hopping. Sent from my iPhone using Home Brew

First off I can't answer any of those questions. I'm sorry, I'm not nearly as adventurous as you are. Did you get the recipe basics during the tour, or are you adding the same ingredients and estimating? More power to you, but with those ingredients together that could go bad pretty...

Interested in a promo code also. Thanks.

Am I the only one that thinks this looks like a stained glass, chocolate cookie? Man that makes me want one. No clue what's going on in that beer. Could you elaborate as to what wild yeast you are using?

Only if it's still liquid.

It's not mine.

I think this is funny. The obvious key is that it requires you to wait for 28 days while it settles. Imagine doing that in your normal process before kegging. In a way it's like the method for removing yeast sediment from bottle conditioned champagne. Over everything else it seems like...

Be honest, how drunk were you when you wrote this? brew pup, that sounds like a great dog.

I'm not commenting on DFH beers, but that article was terrible. Detroit, wall street, What does that have to do with beer?? it is just junk sound-bites. I didn't go past the first page in fear that I would be called the 1%, and that the 99% would occupy my front yard until I gave them 99%...

If you run a sour beer through lines, then run a non sour beer through the same line, the lingering bacteria/brett in the line could swim from the line to the inside of the keg, because while the keg is tapped there is an open connection from the tap handle to the inside of the keg. I think...

I can't believe that I just found this. this tool is awesome. Thanks for putting this out there.

Another difference between the two is that one is a lot sassier than the other.

2 liters for a mild? That's a huge starter for a little beer. Glad to hear you had a good result with it. I love that yeast, it's not like anything else that I've used before, and perfect for English milds and browns.

cool. Thanks for sharing. Just curious, how big of a starter and did you go through all those sours at once?

I kind of do that. I do the JZ style immersion chiller with a pump. I have modified this to add a large paint straining bad to the return where the wort is pumped back into the chiller. So the bag is in the boil, attached to the chiller when I first add it to the kettle. This is okay, It...

Yeah, it would come from sanitation issues. I doubt that anyone can say where exactly the issues may occur, but I would replace all plastic and ramp up sanitation efforts, if you keep getting these infection issues. I'm a big fan of Star San, what do you use for sanitation?

The epic Sessions that I can think of off of the top of my head; For knowledge (by guest) -Allagash -RR -The Bruery -All the white labs shows For Fun -De Struise -Homer (both of them) -Sierra Nevada

Personally I find people that only secondary a beer to be distguistingly lazy. I rack my beer every single 4 hours whether it makes sense or not. I have no job, no family or no one that will return my calls, so naturally this is the best practice that I've come up with. So what if it makes no...

your recipe is somewhat similar to NB's paters biere kit, which I've made twice and loved. I would personally drop the vienna and go with all Beg. Pils. If you want it to finish higher, mash accordingly.