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This kinds of reminds me of a fruitful discussion that happened on this site a bit more than a year ago.... If I recall correctly I think it had something to do with whether German breweries de-areate their water for the brewhouse or not...

Thanks! However I'm certainly not taking credit for this idea, as it was nothing new even back in 2018. I had seen other guys post about something very similar previously, both here and elsewhere. But probably this topic did not attract much attention back then. Things have changed since the...

This is very interesting, thanks for sharing. Does this somehow imply that kettle finings will also help in clarity of the finished product (generally speaking)? I'm asking because I've read several opinions here on HBT stating that kettle finings have little effect on the clarity of the...

I managed to do exactly the same thing the first time I used my brand new SS 20 gal kettle. Completely forgot to put the dip tube in place. The only difference, I inserted it after chilling. With my own somehow clean but naked and unsanitized arm, fumbling deep into the wort. The beer turned out...

OK thanks! That would mean about 4 °C, max. 5 °C over here. That can be definitely categorized as inaccurate, but I'm still surprised that it was so extreme you had to dump the resulting beer. Oh well, I'll keep on trying to hit mash temps as accurately as I can...

Just out of curiosity, by how many degrees were you off target, and in which direction? I keep reading that hitting mash temps accurately is not that important. I mean, if you even had to dump batches because of this problem, then either this statement is not true, or your probe was off by a...

This is wise advice for sure. The problem is, I actually went the opposite route. Given that I cannot brew as often as I would like, I said "screw it, let me at least brew larger batches". So I'm now brewing in the 12-14 gallon range. I'm having lots of fun with it because I now split batches in...

Do not assume that the cheap spigot of your bottling bucket, that served you well since you started homebrewing 8 years ago, will maintain a tight seal forever. Especially not after it broke apart while cleaning the bucket prior to a bottling session. Do not put it back in place and carry on as...

The high ABV-stuff in general, i.e from 8% upwards. I like one from time to time, be it an IIPA or some belgian strong ale, but I cannot imagine drinking myself through an entire batch of the stuff. I might attempt a belgian dark strong sometime in the future, but I'm unsure yet.

Then you probably had Feldschlösschen, which is the other main macro-brand here (it's actually bigger than Cardinal). Cardinal is more common in the French speaking part, and above all in rural areas AFAIK. Around my working area nearly every restaurant has the stuff. Since the original Cardinal...

Yes that is right, Switzerland. Although, as a Swiss, nothing to be particularly proud about... Of all things, to learn that Cardinal has an export history to the US...I would have never, ever imagined it. Let them try to export nowadays, with all the good beer you guys have over there in the...

+1 I tried to do exactly that a few months ago with an ESB that was overcarbed for the style. Nothing even close to a gusher. It was actually a good level of carbonation in general but just a bit too much for an english ale. I tried up to 12-13 pressure relieves and recaps, having the...

What is the purpose of adding the antioxidant blend at the end of the boil? Is it to prevent oxidation of wort during the whirlpooling and chilling phase? Because once the wort is chilled, I assume you are going to aerate or oxygenate it, so basically flooding it with O2 and pitch the yeast. At...

I add the AA in the fermenter together with the dry hops, that is 3-5 days prior to bottling. I first dissolve the AA in a little bit of boiled water. I've been going for the dosage originally suggested by @tyrub42 in this thread. That is about 1 gram per gallon. On this last one I think I did a...

Since @doug293cz was so kind to clean up and reopen this thread (thank you!), I'll also post a few observations from my latest little "experiment". The goal with this beer was a NE-style pale. It turned out less hazy than expected I guess due to a lower dry hopping load than in a regular NEIPA...

I can confirm this too. I've had the occasional gusher early on in my homebrewing journey. However, after having my bottling routine down it did not happen again. It must be about 6 years now since the last time I experienced a gusher in my homebrew. I have a feeling that pH might also play an...

Well said and this is something that I find a bit annoying, too. There is this standard narrative nowadays that you need to upgrade to kegging with closed transfers unless you like to drink oxidized beer (I’m exaggerating a bit of course, but the general tenor is often not that far from this)...

I really like bottling too. I am of the kind that enjoys some tedious and repetitive task from time to time. As you and others have put it, it is relaxing. That may also have to do with the fact that I'm not brewing very often at the moment. If I'd have to plan a bottling session once a month...

Yeah that is my feeling as well by now. As long as you do not have complex brewing systems with multiple valves, CIP and what not. I'm still using Oxyclean on my cold side equipment as it gives me peace of mind.

Until now I've been using an equivalent of Oxyclean (brand name: Chemipro OXI) exclusively for both cleaning and sanitation purposes. I know Oxyclean isn't strictly speaking a sanitizer. But I never had an infected batch so far, so it seems to work well enough for me. Recently Star San became...