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yes, I have been relying on my hydrometer just to get accurate readings, usually just my post-boil readings. The PIA is with the pre-boil. It takes time for the sample to cool down to readable temperatures.

The past few half a dozen brews I have been noticing some strange things with my refractometer. I check my pre-boil gravity, and say take a reading of 1.043. After boiling for 60 minutes, I check my starting gravity and get...... yes, 1.043. What? Now, I will have you know I do the...

recently won 1st place this spring (2017) in my local homebrew club's English bitter competition for my rendition of Gussie Fink-Nottle's Liquid Courage.

How long does something have to be around until it is no longer a fad? The NEIPA has been around for a couple of years now. If you count Heady Topper, Sip of Sunshine and Tree House Haze, those have been around for awhile. Heady's been around since 2003.

I would not use dish soap at all. PBW is the way to go, then thoroughly rinse with hot water (each bottle 2 or 3 times). I don't even use Star San for my bottles. I bake my bottles in the oven at 350ºF for one hour after rinsing. They go in the oven with little aluminum foil lids on them...

A question to those who don't like the looks of a NEIPA: Do you feel the same way about witbiers and Hefeweizen styles? Those are really cloudy looking.

Can you describe your cleaning and sanitation process for your bottles, bottling bucket and all your transfer equipment? What type of chemicals do you use?

Conventional wisdom now is to avoid doing a secondary. The problems with a secondary include: Oxygenation Sanitization Many people go now from primary to bottling bocket or primary to keg.

I know the days of secondary is long gone, but in this case you can let your beer ferment for 5-10 day, then move it to secondary and let sit for 2 weeks or so. This will help remove the amount of yeast that goes into the bottle. Using a secondary does increase your risk of infection as you...

Given your hop choices, my first choice would be the Citra, then the Calypso. I would avoid the Hüll Melon, as you would probably lose a lot of the delicate floral and Melon flavours with the addition of the orange zest. Also, 2-3 oz of orange zest is going to give you a lot of flavor for a 2...

What about 3 Floyd's Gumballhead. A wheat beer with lots of Amarillo hops.

Where are you getting your White Labs yeast? Was it in a small white pouch or did it come in a plastic vial ? How old is the yeast? White Labs produces great yeast products so I am wondering if you get yours from a place that doesn't treat their yeast well or is selling expired product.

Have you ever used Belgian yeasts before? They usually produce more dry beers than their German/British/American yeast cousins.

Cider looks pretty disgusting. It's all turbid and brown. Who would want to drink that?

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Did you measure gravity with a hydrometer or refractometer?

For an English pale ale style, I don't think you really need the brown malt and chocolate malt. The 2-row and Victory should be enough to give you a pale ale.

My concern with the recipe is not the amount of yeast but the flaked wheat and flaked oats. You really need a little Pilsner malt in the steep to help convert the starches. It just means that you will have more starches in your beer, making it less stable (ie it will have to be consumed quickly).

I would look at recipes using brown malt and make decisions accordingly. I think it's the kind of malt that you have to use judiciously. The original, traditional brown malt from 200 years ago was diastatic. Today's brown malt isn't. There is a guy on Youtube who made his own traditional...