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I think @Beermeister32 only wanted to help... Oxidation of the hot wort before fermentation is what is usually referred to as "hot side aeration" (HSA). While everyone agrees that oxidation of beer after fermentation is a bad thing, HSA is a controversially debated topic in homebrewing...

I saw the hop tincture thing pop up a few times recently and I thought something just can't be right: if it was as effective as dry hopping everyone including the pros would just be doing this by now... so thanks, I'll now definitely ease my mind as well on this subject LOL (not that I was...

I can definitely confirm this too. I used Orval dregs two times during the last one and a half year, and both times it worked like a charm. Great brett character. I waited 3-4 months before bottling and did not sample inbetween, but from the smell of the airlock I could gather that there was...

Don't know about cold break, but it is definitely also a matter of wort temperature. In fact I can whirlpool much stronger now than in my previous system, as I have one of these whirlpool paddles you can attach to a drill. Still the cone is way less developed than previously when I used to...

Do you whirlpool hot (e.g. at hop stand temperature, let's say 150 - 175 F), or cold after chilling down to pitching temps? IME it makes a big difference on the resulting cone. In my previous system I would whirlpool hot, transfer and then chill to pitching temp in the fermenter (a bucket). ...

Same here :D

I think homebrewers can become so passionate (obsessive?) about this hobby that sometimes we tend to go beyond what most ordinary people would consider a sane discourse. I said we because I obviously put myself into this category as well. Hell I still regret my involvement in an absolutely...

IMO they may have high alkalinity in the water to start with (I read somewhere that HF may have hard/alkaline starting water too...), but if that is the case then I am fairly sure they will thoroughly neutralize it with acid to meet optimal mash and wort pH ranges. I cannot imagine they would...

Are you using floating dip tubes in your serving kegs, or does this work (without excessive trub pickup) also with normal dip tubes?

When reading posts over at the main NEIPA thread it all sounds so easy...cold crash for a few days, close-transfer to serving keg, done. From what I gather most of these guys also dry hop loose. Am I missing something? How are they doing it? I'm still in the basic plastic fermenter and...

Some sound advice right here, both on the water and the yeast part. I agree water chemistry can be daunting at first and become a rabbit hole, so it's great advice to find someone experienced that can help you in your first steps. Once you have figured out the basics you'll see it's not that...

In addition to what you say here (which is certainly true), there is often also an additional, purely concentration/dilution effect. If plants are able to enjoy a prolonged grain-filling period without stress (e.g., without excessive heat, drought or diseases that kill the foliage), they will...

I may add water chemistry and pH control. Your water may be perfect for brewing as it is. If that is the case, lucky you! But more often than not, it is not...so it may be good to look at that aspect from the start. I know it made a world of a difference for me, at least as much as yeast...

The famous "italian weekend", the one in the middle if I am not mistaken? Much dreaded by Bavarian girls :p They have a saying "Mia san mia..." Edit: I would have never imagined that something like Wies'n was ever in danger of going bust.

You are probably referring to what they call "Münchner Biergartenkultur". I miss that culture a lot... especially now with the first really gorgeous spring days kicking off (not that anything would be happening right now in Munich, due to Covid...). But in a normal time, at the first signs of...

Chocolates, alright, but didn't know my country was famous for Cuban cigars too...

Seems you travelled a lot! Yeah I wasn't a huge fan of Munich Oktoberfest either... the only positive is that you get to meet and talk to (drunk and less drunk) people from all over the world, which can be fun in its own right. But I much preferred the smaller Volksfests in nearby towns, such as...

I think I spelled incorrectly, I used to live there betwewn 2010-2014, at the very foot of Weihenstephaner hill 😋. Currently living near Bern, Switzerland, which enjoys an ever so slightly warmer climate 😆 (but unfortunately waaaay less quality beer, at least from the macros...luckily there is a...

LOL Sorry I couldn't help but write that comment after seeing Munich climate compared to Texas's (though I admit never been there myself, nor anywhere else in the States unfortunately)...I've been living near Munich 4 years and froze my *** often enough during winters (and more than once during...

Not wanting to be pedantic but the climate in Munich is actually, on average, slightly cooler than Dusseldorf 's. Especially the winters can be fairly cold in Bavaria... summers aren't exceptionally hot either.