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Depending on what you are brewing, I don't see the issue at all. I turn around plenty of beers grain to glass in 3 weeks without having to do any kind of special work to carbonate. By a week and a half, most ales are done feremnting. The key is good brewing practices and really keeping an eye...

From what I have seen on this board, bad infections don't present themselves as tiny little, "What are those things in my beer" At room temp, most infections are going to take over the top of the beer. More than likely, what you are seeing is yeast that has been stirred up when you picked up...

The only time I bother to cold crash anymore is after a dry hop, before I transfer to the keg. I find it really does a nice job of dropping all the hop particles to the bottom and that saves a ton of hassle keeping my little paint strainer screen I put around the tip of the autosiphon clean...

I read threads like this and wonder if my taste buds are totally screwed. Granted, I'm not claiming that my IPAs taste the same to me on day thirty as they did on day one, by any stretch, but I've never had my hops fade that much that it didn't drink like an IPA anymore. I just had a keg...

I'm into style as much as it gives me something to reference on my tap handles, that's about it. I only have one beer that I brew regularly, all the others I'm usually changing stuff up to see what I like, or if I liked something specific about a previous beer, I may up that in the next one to...

How good of a friend is he? Has he ever had any your beer and commented on it good or bad? Especially a good comment, i.e. "Wish I could make my beer taste like this." IMO, if he didn't ask for your opinion, I wouldn't give it, unless he's a good friend and has tried your beer. Too many ways...

I guess I've never thought of it much, but I did always assume that kilning your own malt wasn't as simple as roasting it in the oven. I would think there are oxygen levels and precise temps that need to be closely monitored to get what you want from the malt. I'll be interested to hear if...

I am a fan of a vigorous boil, but I do have to compensate, knowing that I will boil off more water. Really, as long as the water is at 212 you'll get the hop isomerization the recipe is projected to have. Hence the 60 minute boil and that's why you should start your boil timer when you add the...

True, unless you have a lot of headspace in secondary. You don't want too much headspace which will allow for contact with oxygen. This could do two things, allow for oxidation of the beer and also give air to mold that might have a chance to start growing. That being said, personally, since...

This is pretty interesting. I just posted in the "How often do you brew" thread that I have cut back on my beer consumption quite a bit, just to prove to myself I didn't have a problem. I enjoy the taste of beer so much and brewing my own, where it was always around, I was drinking at least a...

I started just under 3 years ago. When I first started, I was pretty crazy, brewing at least 2 times but more like 3 times a month. Since my pipeline has been built up over the years I'm probably more around once a month now, depending on how the pipeline holds up. Memorial weekend, my kegs took...

I'm not trying to be an ass, even though this question will probably sound that way. But, why don't you just dry your buckets before you put them in storage? I have a bucket that's been in my fermenting rotation for almost three years now and have never had anything like mildew on them. I just...

I'm with the no desire crowd. I love brewing beer, I take special pride in the beer that I brew, but I have helped out at a brewpub before and honestly, brewing every day, as a job, I would think would take the joy out of it for me. I brew when I have time and treat it as my time for relaxing...

Same here. I have a ChefAlarm and a Thermapen. I use the Thermapen for checking mash and wort temp when cooling. the chef alarm is great for strike water. I bought one of the water proof probes, so I just set it and forget it. If you do any other cooking at all, they come in really handy for...

+ 6 gallons Citra IPA + 6 Gallons Cascade APA 12,336

Brewing back to back batches today. Pipeline got hit pretty hard last weekend. Doing a cascade apa and a citra ipa. Both bittered with magnum. The IPA is in the fermentor now and getting ready to mash out the pale ale.

Some people claim that more than 10 days and you can get a grassy taste. I usually dry-hop for about 5 days, never have done more than 10. Plenty of others claim to not get the grassy taste if left in longer though. My personal experience says there isn't much change between day 5 and day...

Thanks Yooper. So basically yeah, if you are high, better to get it down ASAP and don't sit and wait for it to do it on it's own.

Does anyone have any kind of times substantiated before it makes a discernible difference to the fermentability of the wort? Are we talking 1 minute, 2 minutes, 10 minutes? I usually hit strike temps pretty close, using calculators like you guys have linked. But there are those occasions where...

Good, timely Question. I have actually been meaning to come ask this same question. I had the same thing happen the last time I brewed and wondered how much of an impact warmer temps have at the beginning of the mash. Keeping an eye on this one.