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2 days ago, I filled a growler up straight from my kegerator for an event I attended. The 64 ounce growler was drank except for about 16 ounces of it. 2 days later, I finished off the last 16 ounces of the beer, while doing a side by side comparison of the same beer freshly poored my the keg. As...

Many of us at home use fining agents to get bright, clear beer, but do breweries (big or small) use them too? Im supposing yes, but just curious.

Will Do Brick Haus! I am hoping we are both successful cases of this happening and it working out. I am taking measures for it to not happen again, so I am more doing it to be another +1 of people saying they went ahead and did it and nothing happened. If not, I'll be ok. Mad, but ok. lol

On second thought, maybe I should call it Against the Grain Saison lol

Im sure I have consumed worse at restaurants. Ever used a public bathroom, washed your hands then touched the doorknob to the door before you went back to the table to eat? You likely had human fece germs on your hand. Im not saying this is best practice. Im more doing this to "go against the...

My lhbs is about 40 minutes away and $3.00 in highway tolls. I did 4 things: 1) I took the mason jar that had harvested yeast that was overbuilt from the yeast starter and I will be sitting at room temp for a week or two to see if it changes into vinagar (will not be using it either way)...

Maybe it's the pilsner malt! I have never used a base of about 85% pilsner until today.

I just made a saison with the majority of the grain bill as pilsner malt. Towards the end of the boil these long stringy proteins formed and were throughout the wort. They fell out when I cooled it down, but ive never seen hot break in the form of strings. Is it related to pilsner malt??

I dumped them out of the starter as soon as I found them. I keep reading that fruit flies carry actinobacteria which can turn fermenting wort into basically vinegar. Every forum I read about it has advice to throw out, but there has been a few examples in forums of people trying it and...

I just made me a nice yeast starter of Wyeast French Saison. When I went to put the flask in the fridge, I noticed 2 small flies in the starter. They somehow found their way through the foil cover and got in there. Should I forget about it and pitch the yeast (was planning on brewing tomorrow)...

You know your a homebrewer if... Ill start the first post!! You know your a homebrewer if... you look through a glass of water to assess its clarity.

Alright guys, I did a side by side comparison with my citra pale and a Sierra Nevada Pale ale and it turns out that I had no clue what 35 IBUs was supposed to taste like. Sierra Nevada's has a way stronger bitterness and is 37 IBUs. Mine was very smooth and only a little bitter kick in the end...

Maybe you guys can help me dissect the problem. At first I was thinking it may be a mineral issue, but here was my mineral profile: 69 ppm Ca| 11.0 ppm Mg| 33 ppm Na| 130 ppm sulfate | 45 Cl| 67 bicarb. to get the sulfate, 4.6 g of gypsum was used and 3.3 g of epsom salt. My first thought was...

The Sulfate content in the beer may be the culprit! This was also my first time doing a pale ale. I have done many IPA's, where a strong bitterness is expected in the style. In this pale ale, the sulfate may have made the bitterness come through too much, especially since I was mainly looking...

Citra is 3-4.5% beta acids and Magnum is 5.5-8%. How does beta acids create harsh bitterness?

Hello all, I usually use magnum for bittering, which is well known to give a nice, smooth bitterness. In my last batch, I took my first try on the hop bursting method (adding all hops at 20 minutes or less left in the boil) with only Citra. This Pale Ale came in at about 35 IBUs and I got...

Another great idea! Wow. I am going to do this the next time I rack out of the fermenter into a keg. Thanks! So basically, you put a blanket of CO2 from purging the keg into the fermenter before racking into the keg?

This is definitely an ideal product! Is the silicone scrubber food safe silicone that could soak in the fermenter for a couple weeks without leaching? An alternative way to dry hop (the way the I actually used and like better) is to just not use the collection ball and to rack out of the...

I am pondering on the science of gravity fed valves we have on our fermenters and bottling buckets. When opening the valve, the height of the liquid above the valve creates pressure to which this pressure pushes the liquid out of the valve. My question is where is the liquid coming from that is...

I like the idea of moving my 60 minute bitter charge to first wort for a smoother, rounded bitterness. I usually use magnum for bittering at 60 minutes unless I am hop bursting. Any experience with first wort hopping with magnum? Also, first wort hopping increases the IBU's but according to...