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Hmm, that might be the case. There are quite a few filters the lines are running through before heading to the tank

I bought an APEC system a couple years ago with small pressurized tank and haven't noticed this at all. My wife is super anal and made me use the RO filter for our sparkling water, so she almost definitely would've noticed if some weird off-flavor was coming through.

I mainly brew IPAs(all kinds) and dropped my boil time to 45 minutes long ago and it seems to work fine. I bet I could go even lower with no noticeable changes. It would be a good experiment to brew identical batches at different boil times, if I could ever bring myself to brew the exact same...

Imagine thinking that making beer was as serious as making cars

If you're getting it 'on a menu' all you have to do is ask the person serving you what kind of beer it is. If you're buying cans perhaps it takes a bit more effort but you could just spend 30 seconds looking the beer up on an app or the internet and finding a picture in a glass. Seems like...

I've been using BF since I started brewing in 2018. Never used BS. There's never really been anything I needed BF to do that it couldn't get done

How do you think it's lazy? I brew almost solely IPAs and swing back and forth between hazys, american IPAs, and WCIPA. Really good hazys are hard to brew, same as WCIPA. American IPAs are easier for me, being a bit more malty. Anything extremely hop driven is harder to dial in IMO. Malt is far...

Depends on what type of beer and storage period. If it's a hoppy beer you'll probably need to use a counter pressure filler of some kind to have any reasonable shelf life. Although I think alot of people oxidize their beers and just don't notice, which is fine. If you're kegging half and...

You're wise to not jack up the sulfate on a pilsner. There's not any malt backbone or ABV sweetness to cut it if you overdo it, which is especially easy to do if you're hopping the beer like crazy with high alpha NZ/Aussie hops. I use pretty soft water for my pilsners and NEIPAs and they turn...

I get hops from YVH most often, but I do order some from Morebeer now & then since I get most of my supplies and grain there. I've found their hops to be good quality. More than once I've been brewing with a mix of Morebeer hops and YVH and the Artisan/Morebeer smelled much better out of the bag.

I purge both dry hop keg and serving keg during fermentation when possible(when I have an empty serving keg). I don't see how it would make a difference though, if you're worried about the hop blowoff. Personally I think the advantages of doing it like this(limiting O2) far outweigh any risks...

Well for this style I'm after intense, or at least as intense as you can get in a pilsner without ruining it with too much hoppyness. The people who have tried the nelson NZ pilsner I made really liked it because it had a very non-pilsner like quality. Fruity with that unique nelson thing going...

Yeah those could be good. I've used them both in hazy IPAs before. I've found Motueka to be pretty mild though so I don't know if it'll have the pop nelson does, although if there was ever a beer it could shine a pilsner may be it. I'm thinking wai-iti could be underwhelming too but I'm going to...

It's proprietary. I can't give out full recipes for beers this good Just kidding. I used Ella hops on the hot side mainly because Nelson is so expensive and I like to save it for whirlpool/dry hopping I did .25 oz Ella at 45 and 30, and .5 oz Ella at 15 minutes. Then whirlpooled with 2 oz...

I just did a NZ pils with nelson and it was phenomenal. Definitely best pilsner I've done and I'm going to keep doing them all like this, but try different hops. I have some wai-iti in the freezer to use next. I have a feeling the nelson may be my favorite no matter how many I try though, such a...

I've tinkered with rye a little. 1 lb(11% of grist) in a pale ale got me some rye flavor, but not super overpowering. There was also some carahell in that batch. Going higher into the 20% of grist range definitely starts to get heavier on the flavor. It also depends on what other grains are...

Sugar is just a tool to hit the numbers you want. Some brewers use it to get their OG higher, without having to try to pack more grains into the mash. Just depends on what you're going for. If I can hit my numbers without it I'd personally much rather use grains than sugar. Pliny uses it but I...

You can top off your all-grain batch just like people do with extract. Either adding slowly during the boil or right after flame-out. I wouldn't wait too long after flame-out to do it though because then you can't use the heat to sterilize the top-off water.

I would avoid adding it after fermentation is done or substantially complete, although I'm sure you can get away with it most of the time if you do the things mentioned. I top off every all-grain batch I do, right after flame-out. The reason is I boil in a 6 gallon kettle on stove-top, and my...

It's a nice, cheap hop to whirlpool with that adds alot of flavor. My last NEIPA that was one of my favorites had 1/3 of the whirlpool Columbus. I bet other c-hops like Centennial and Chinook would deliver too. I think a lot of people disrespect the hot side on NEIPAs especially whirlpool and...