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Yes. O2 creates a healthier environment for the yeast at the beginning of fermentation. There are a variety of ways to add O2...including adding a drop of olive oil. For further reading: http://byo.com/bock/item/1206-olive-oil-aeration

Yes. O2 creates a healthier environment for the yeast at the beginning of fermentation. There are a variety of ways to add O2...including adding a drop of olive oil. For further reading: http://byo.com/bock/item/1206-olive-oil-aeration

4 letters: 1) B 2) I 3) A 4) B

@martianpc - um....did you hijack my brain and ask the exact same question i logged onto HBT to ask just now? Looks like we have the same journey ahead of us, my friend. @bensiff brings up some great advice...I'm 4 years in and am now trying to maximize quality and repeatability. I care more...

Hey Josh, Don't know if you've already figured out the answer to your question, but typically when homebrewers refer to a "5 gallon batch," that is the final volume of finished beer available for consumption. Different beer styles, varying types of brewing equipment, boil time/evaporation...

Just pre-ordered mine today and was interested in your mod for pressurized transfers. Based upon your pictures, did you simply weld a tri-clover into the lid hole? Also, has anybody considered adding a weldless thermowell to either install a thermometer or even a probe for a digital temp...

Any updates on your official launch date? Looking forward to being an "early adopter!" Cheers.

When he is saying "pitch" he means add to wort not add to trash. There's millions of good yeasties in there even though it overflowed.

Smart thinking. Yes, waiting until fermentation is complete is usually the sign for me to put in fridge...timeframe totally depends on yeast strain. Enjoy the upcoming brew session!

Looking at your hop schedule, you have plenty of hops added for bittering, flavor, and aroma in relation to your OG to *notice* it when you enjoy your first glass. As the previous poster commented, hopefully you pitched your yeast when the temp was significantly lower than 90. Which yeast did...

If you can put it in fridge, yeast will drop quicker and then you can decant (like mentioned in prior post). I typically prefer this approach so I'm not adding so much liquid volume into my batch.

Thanks to your trailblazing, I too have harvested, stepped up a few times on stir plate, and brewed with this yeast. LOVE the results on an IPA with all late kettle Galaxy, Mosaic, and Citra + 3 day dry hop schedule. I've made this recipe multiple times with 1056, 1450, US-05...definitely think...

Throw my name in the hat!

Anybody enter this year? Stoked our American Strong Ale took 1st in category two years in a row. Even more stoked that a friend I taught to brew medaled for his XPA. http://www.maltosefalcons.com/comps/2013LACF

I've been using Beer Alchemy for 2+ years and it has been INVALUABLE to me over the course of 100+ all-grain batches including a gold medal winning American Strong Ale at this year's LA County Fair. Along the way, if I've ever had questions related to features in the app, customer service has...

Just won gold in the Strong Ale category at the LA County Fair using 1450. Been one of my most versatile and favorite strains, easy to wash and store, and gives me quick starts to fermentation. Love it!

Have you ever considered how much jazz and brewing have in common? Both are art forms that evoke a sensory reaction across the spectrum from unpalatable to exquisite. Both are robust enough to invest decades into their study and still have more to learn. And finally, both are exponentially...

Have you ever considered how much jazz and brewing have in common? Both are art forms that evoke a sensory reaction across the spectrum from unpalatable to exquisite. Both are robust enough to invest decades into their study and still have more to learn. And finally, both are exponentially...