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That's not a bad idea. Thanks for the suggestion.

I started using beerzyme, a glycosidase product to extract extra flavor from added hops. I generally do a whirlpool hop addition followed by knockout hops (day 0 dry hop addition, as we call it). From my understanding, the enzyme splits aromatic terpenes from a glucose molecule, an example being...

I wonder if anyone has done something similar. I have an idea of brewing a beer with beets/carrots/turmeric/ginger; like a health drink but with low quantities of alcohol. The following is a recipe I threw together for a 5-6 gallon batch. The Veggies (carrots/ginger/turmeric/lemons/beets) would...

I don't believe I've posted for a few years, but I thought I'd unload a line of thought that's been floating around my head. So, the main purpose of this question revolves around the use of the hop Ekuanot. Like some, I get a heavy load of sage/pepper/herbal character which to me is somewhat...

Put the Haze IPA on tap on 12/2/16. It took almost 2 weeks to ferment from 1.062 to 1.012 @ 70F. We under-pitched somewhat, so it's understandable. It also dried out more than we thought, which made me wonder whether the Sacch. B Trois strain had enzymes like Brett, to break up otherwise...

Thanks man. His Galaxy Funktown Spelt uses Funktown Pale Ale Yeast, which contains White Labs 644 and a Vermont Ale yeast, definitely stealing that. Seems like a great beer. Changing my malt bill to: 80% 2-row (maybe a lighter heirloom variety?) 4.5% Weyermann Acid Malt 7.75% Chateau Spelt...

I wonder if anyone has tried using Spelt Malt in the grist. I have a source showing it at ~17% protein vs. most wheat varieties at 14%.

I'm not saying the haze is only yeast, but the yeast strains used in a NE IPA, are generally low-medium flocculators. According to Chris White at Whitelabs, low flocculating yeast does not begin dropping out until day 15. In addition, fining agents are not generally used in this style. Also...

lilboya- Thank you, looks like solid advice. I'll definitely kick the bittering hops, mash higher, double dry hop, and probably change out the Chinook for something else maybe Mandarina Bavaria or Simcoe. I'll keep you guys updated.

specharka, you're right of course. I'm not adding anything besides acid malt in the mash, phosphoric acid in the sparge water, and CaCl to balance out the gypsum to chloride ratio. My pH ends up being fine, in the 4.2-4.6 range for most of my final product beer. At my scale, buying RO water is...

These juicy IPAs have been popping up lately, locally by Monkish and Modern Times but also by Tree House, Trillium and Tired Hands. They appear really cloudy, intentionally so, with the idea that the yeast wont pull hop flavor and aroma out of the beer through flocculation. It's the new IPA fad...

Pale Malt (2 Row) US (2.0 SRM) 80.9 % Oats, Flaked (1.0 SRM) 7.4 % Wheat Malt, Ger (2.0 SRM) 7.4 % Acid Malt (3.0 SRM) 4.4 % Apollo [17.00 %] - First Wort 60.0 min Hop 6 25.6 IBUs Centennial [10.00 %] - Whirlpool 30.0 min 10.5 IBUs Mosaic (HBC 369) [12.25 %] - Whirlpool 30.0...

I don't know if this has been addressed but, I'm curious if anyone sensitive to the green flavor from equinox has tried only using it for dry hopping. I'm hoping the green pepper compound is a kettle flavor, and that I can still use it for dry hopping.

We would be using the quick disconnects for gas/beer lining. Everything on the cold side. For example, being able to switch between a corney gas fitting to a sanky fitting, in a moments notice, seems particularly useful. Either way, does anybody see a reason why these wouldn't work for said usage?

We typically don't serve our beer that hot

http://www.usplastic.com/catalog/item.aspx?itemid=23885&catid=743 The website says that the quick disconnects can be used for beverage dispensing, although at ~$2 per coupler pair, it seems almost too good to be true. Anyone have any experience with these?

Trying to find a supplier of bulk amounts of bottle caps for bottling at home. I'm thinking a bag of 1000-2000 count. Anyone know of one?

Hypothetically, couldn't you cap a still fermenting mead at the desired point of sweetness, set aside a few low-volume test bottles, and open one every 3-4 days to test for carbonation. Once the desired level of carbonation is reached, cool the entire batch at near-freezing temperatures for...

Tasted a sample yesterday. The barleywine has been on oak now for about 2 weeks now, and is starting to taste amazing. I'll be racking it once again in the coming days for a week or so before I bottle condition it and hide it away.

Kilning is not exactly a natural part of the barley life-cycle, considering it's the arrest of development which stops further growth of the sprouting grain, before it can utilize more starch for growth. The enzymes are produced via germination, which is mostly at room temperature.