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Oddly enough, I had an IPA this year with strong acetaldehyde and it disappeared after two days of lagering at near freezing temps. Made no sense to me but I had a control group of bottles that were not nearly frozen that kept their acetaldehyde off flavor ... until I lagered them in the same way.

This past weekend I brewed a pils with an OG of 1.050. I chilled 5.5 gallons of this wort to 38F, racked off the sediment and pitched 3L of WLP800 (starter and all) into the wort. The starter was from one vial of WLP800 and had been stepped up twice with 1.5 liter starters on a stir plate...

I checked, the temperature/pressure and time all check out. Have been doing this for about three years so I have some handle on the basics of what should be going on. Bad regulator, maybe ... But I have two freezers and just got a new regulator last year for one, the other is three years old...

I have several kegs and have enjoyed fairly well carbonated beer until the past year. Don't know what has caused the change, the lines to some were changed (lengthened to appropriate length) last summer but this is affecting ALL Kegged beers. Someone suggested that the CO2 I am getting, the...

At that point what pressure are you using to serve? This process you described is exactly what I want to do because I haven't been happy with the carbonation from legging - the bubbles are not fine enough 😄

Yes, the steeping of grains is something I am not accustomed to doing anymore so it is really good you mentioned it. Thank you to everyone, looks like I'll be able to do a rare afternoon brew in the winter rather than stretching it over lunch time. Cool.

It has been years since I brewed using an extract kit and this weekend I am going to teach someone how to brew using one of those kits. Typically I do all grain and my brew day lasts about 6 hours, almost on the nose. Since I do a dough in (15 minutes), full mash (60 minutes) and a mash out...

Is there another link? That one isn't working for me, I get an odd msg about not having enough storage ...

You could do a tomato and basil wheat beer, that combination would work for me. May e some pepper and salt in there as well. I like doing herb beers and I like to think of beer as just another form of cooking. As such, I look for the flavors that match well. The ale profile, in my opinion...

Me me me me me!

Sandhills Farm to Table is proud to announce the first annual Crops & Hops Beer Competition. The rules are basic – brewers must create a beer featuring local ingredients. Sandhills Farm to Table defines “local” as being within 80 miles of the Sandhills. Home grown produce and herbs, even...

Gimme gimme gimme! (Please)

It's my turn, I just know it! Sent from my iPad using Home Brew

That cooler is odd. Is it possible he had a gravity fed rig and was heating hot water to circulate through his mash if it cooled too long? Sent from my iPad using Home Brew

Haven't done this but where was the article you read from? Sent from my iPad using Home Brew

My experiences of other solutions to stuck gravities (beano or champagne yeast, specifically) were less than fantastic. Going the beano route is a lot of work with little room for error. Champagne yeast had little effect in my experiences but I don't see how it would hurt to try a California...

This weekend I am using my 10 gallon igloo cooler as a mash tun. In the past when I used it I never did a dough in at 104 so I just heated water, added it to the cooler to get it to mash temp, then added grain. The heat would drain into the cooler a bit so I would always add about water at...

That is a lot of coriander in my book. I would keep it where you have it and not grind it. Then again, I had a bad experience with too much melon type flavor from coriander in a beer. Ugh. You might consider bumping up the grain bill with this much hops but overall it looks tasty! Sent...

We have slightly elevated levels of iron in our water (.3 ppm I think?) and that can impart a metallic type of flavor similar to what you describe. I found that using a stir plate for my starters and then an oxygen wand from Williams Brewing has completely cleared up this issue. So, maybe it...

Please!