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I’m still working on the “craggy” head thing. That’s what I call this. (Perhaps there is a better, or more recognized, name for this phenomenon? I see the word “krausen” as specific to yeast action in fermentation. Maybe not.) Every now and again...

BYO "Hop Lover’s Guide" – for AleSmith IPA, p8 reads: (A 15min delay also specified here) ??? Why? What can be gained from this? All I see is downside to delaying pitching. Are they assuming some kind of super chiller? My immersion chiller takes 55min to cool a batch down to 70°...

Reading liquid yeast labels for both White Labs and Wyeast, it seems you’re supposed to let yeast sit out at room temp (say ~72°) 3 hours minimum before pitching. Why? It seems to me it takes only maybe 1 hour to get to room temp, and perhaps the yeast would best be served acclimating further...

I’m tired of drinking “green” beer. I want to buy more kegs and brew a decent backlog. I keep my ale in primary for 14 days, under temp control, and “finish” for 7 days at a higher temp – room temp. Right now it’s 73º and all is good in the hood. I keg, cold crash, force carb, and drink...

Is there a specific model that does that? I know Johnson has one with dual channels, but I think it’s used primarily for cold/heat vs. cold+cold. Hopefully that makes sense. Not sure if a jumper can be used or if one of the various models can do it out of the box. I’m going to have a 5cu...

I have a vision: English countryside – Tutor house – smiling quaint old man slowly toddles out and lovingly waters his prize winning roses - with one of those watering cans with a sprinkler spout. I want one of those; but “food grade” (read: less impregnated fungicidals...

My beers are great. No worries. However.., understanding the local water really is something I need to get around to. I’m not able to reconcile this (Palmer’s genius) http://www.howtobrew.com/section3/chapter15-1.html (re Bicarbonates) To this (Santa Monica water report) – I’m the [SM...

(Let’s go with a specific example – say a Celebration Ale Clone - 5gal - all-grain. Make all the assumptions needed.) 7 days in primary Dry hop 7 more days in primary Rack to keg “Condition” 3 weeks Force carbonate (in refrigerator) for 3 days to ~2.6 v/v I think full attenuation is...

I know that living organisms that might grow in wort “do not crawl”. (Something about Pasteur’s original Swan-necked flask still pristine in some French museum.) However, when you’re using a stir plate (or even when you’re not) there must be ingress/regress of air up under the tinfoil cover -...

I have 3gal Corny kegs, and thus want to convert some 5 gal. recipes to 3 gal. That should preclude the need for a starter as well. Creating new recipes in BeerSmith defaults certain values to 5gal. Taking the ingredients down is simple enough 3/5, but I want to make sure I’m setting up...

(5 gal. all-grain ale) My research is conflicting. This link talks briefly (and has links) regarding optimal wort temp for pitching homebrew. https://www.homebrewtalk.com/f163/yeast-growth-phase-200289/ (Temperatures below are used as RELATIVE examples – not etched in stone – which of...

(5 gal. all-grain ale) My research is conflicting. Chris White says the proper lag phase duration for yeast growth is 3-15 hours. He also states 10ppm oxy is optimal. Another guy from Wyeast states his research shows 12-15ppm is optimal. But for how long? Should this not be for quite a...