Steven Barrett's latest activity

I disagree that fining is required for crystal clear beer. We lagered a doppelbock for 90 days (no fining) and you could read the paper...

Every time I have used flaked oats, the mass of protein has settled in the bottom of the fermenter, with clear beer on top.

That dry hopping seems crazy to me. That’s NEIPA level. I’m actually surprised it’s still so clear. Do you think you’re getting good...

That does look great. What was the amount of whirlpool and dry hop additions?

If you want to brew a classic West Coast IPA, follow a classic recipe by reducing dry hopping to 0.25 oz/gal. A juicy clear beer might...

For those that dry hop, how are you doing it without introducing a bunch of oxygen? I’ve seen some posts with magnets or pulleys - seems...

@firerat keg fermenting intrigues me (cleanability, slim profile, pressure capable). I fermented one batch in the same keg that I served...

@day_trippr do you keep the racking cane in during all of fermentation? It would seem yeast clogging would be a problem. Does the mesh...

For those that keg their beer using closed transfers, what is your equipment setup?

Is the grant money that funded that article refundable? I would argue that making homemade pizza crusts and bread will significantly...

It bears repeating that if you regularly drink beers with big flavors, a 4% beer is going to taste like water.

Re-reading your initial post, it sounds like a yeast or contamination issue. You mention “no visible activity” and gravity dropping...

What went wrong with your first all grain batch?

@slurms I too have struggled with this. Oxygen is the most likely culprit but I will offer you other considerations: 1) Yeast tends to...

Just brewed this with Omega Yeast OYL-212 Brett Blend. Thanks for the inspiration!