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Count me in, please.

One of your finest codes, please.

2 cents: I got 4 ounces of it a while back. I brew English, American, and Anglo-American hybrid styles almost exclusively so I was excited to find what to me was a new, English derived bittering hops. Plainly put, I don't like it. As m1k3 put it, it's harsh and I found that it lent an almost...

I too used to have what I though was unacceptably low efficiency. Then I became seriously anal about measuring my water volumes (including boil-off rate) and lo-and-behold my efficiency jumped about 5 points to ~65%. Remember, too, that BYO magazine, for example, assumes an efficiency of 65%...

I'm shopping online for a fridge I can convert to a lagering/fermentation chamber. Is 4.4 cu ft large enough for a big carboy? If not, what size do I need? Space is really difficult to find in my house so I need to be as compact as possible with new brewing equipment. (But while we're at it...

Thanks for all the input. I appreciate the insight.

During yesterday's brew session I got distracted before I pulled the 2nd runnings. The 1st runnings had already begun to boil and I got a fine hot break. I then had to add the 2nd runnings which stopped the boil. My questions: how does adding wort to the boil affect hot break? Do later...

I accidentally took brew-in-a-bag to a new level. I didn't realize that there was a brown paper bag in the crushed grains I got from the LHBS until I was stirring the mash after dough-in. I thought I got all of it out but I just finished the vorlauf and found myself still picking pieces out...

It's not just what kind of hops you use, but what kind of hops you use. What I mean is that old, stale, oxidized, and/or freezer-burned hops can produce numerous off flavors. For instance, alpha acids are diminished while the astringent, sour aspects of beta acids are intensified as hops...

I use BeerSmith for all of my calculations and I brew about once a week so I have some familiarity with it. I was having exactly the problem OP describes, but only intermittently. I know that a couple of the yeasts have had attenuation numbers that either didn't match those published by their...

I just found a 3 gallon carboy of apfelwine that I started in June of last year. I'm thinking of adding a 1/4 packet of Champagne yeast along with a healthy amount of priming sugar and finally getting it into bottles. I'm also thinking that it's sat too long already on the yeast and I should...

I have several cases of 12oz bottles, long neck and short neck, all sorted, delabeled, and washed. Want I want are 22oz "bomber" bottles in same condition. I'm thinking 24 of my 12 oz bottles for 12 of your 22 oz bottles? I'm in Berkeley.

Sorry to resurrect a dead thread but I'm having same problem as OP. All of a sudden there's no more cold. The buzzing continues, sounding as it always has like the compressor is working; the compressor is producing heat though not a lot of it; the thermostat will trigger the compressor to go...

First off, I have to say that I'll never buy another EdgeStar appliance again. Their customer service is not only incompetent and self-contradictory, but rude and aggressively frustrating. My kegerator, which I use to lager carboys, has quit working. I was three weeks into a 6 week, 39F lager...

I'm in.

My order of new full crown hops just came in and I ran out of planting room for everything that was sent. I have a crown (not rhizome!) of Fuggles H and a crown (not rhizome!) of Willamette. I'm in Berkeley. Trade me something you have laying around that you don't use or just come pick them...

Thanks. This was all I wanted to know. Like you, since I started building my water from scratch my beer has become exponentially better.

I have a business meeting this evening and my morning meeting went long but I intended to brew today. Can I mash now, mash out and collect the wort before leaving for the meeting, and leave the wort on the stovetop for a couple of hours before I can get back home to begin the boil?

Nelson Sauvin for the tropical win. Cascade for all the grapefruit you want. Chinook, imho, tastes like Pine Sol. Centennial can be good if used in moderation. It easily overpowers other hops in my experience.

I'd like to be entered, please.