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So I have been entering compeitions in order to get some critical feedback and improve my brewing. And I really have been learning a lot. I have got some great feedback from the judges. But getting low scores is still frustrating even if you are learning a lot. So my question is this : How...

John Palmer: "...Leave it in the primary, you know, a month." Paraphrasing Dr. Charles Bamforth from this poscast. http://thebrewingnetwork.com/shows/475 Staleness is exponentially proportional to temperature. Can you leave it there? Sure Should you? No way

It all depends on what your trying to do. These things will give you a different beer but not necessarily better. Adding extra sugar will add extra alcohol without the extra malt flavor. The longer you boil hops the more bitter you get. So continuously hopping plays with that a bit. Some...

You could probably let it sit for about a month and be OK. But the yeast cake can add some off flavors after a while. Also, the best way prevent staling is to keep it cold. Getting it into the bottle(Fridge) is going to keep it fresh for longer.

No. Nothing noticible. I'm not trying to fix an issue or anything. I'm just curious.

I got this question recently when listening to the Brew strong Podcast on metals. One of the guest hosts said he threw a copper pipe into the boil when he wasn't brewing on his pro copper setup.

So I understand that the big copper kettles that some breweries use do a lot of good things for the beer. One of which is removing sulfur from the wort. I always add my immersion chiller to the kettle for the last 15 minutes of the boil to sanitize it. Do you think this could possibly be...

No shame in dumpin it. As long as you learn what not to do, this is a major win. Life is too short for bad beer.

Your right, I got my bugs mixed up.

Definitely looks normal to me. Careful with fresh peaches though. Fruit skins have lots of wild yeast on them.

That "Haze" might not actually be a bad thing. BIAB is notorious for that haze. There's been some studies that suggest it contains stuff that keep the yeast happy. I'm not sure about the specifics but I've heard John Palmer talk about it on the Brew Strong BIAB episode.

Sounds like wild Brettanomyces (or something funky). That stuff will munch away on the sugars that Saccharomyces leave behind. The smoking gun would be if it tastes tart.

Are you doing extract or all-grain? I attempted to do a 1 gallon mash on the stove one time but it was impossible to keep the temp correct with such a small thermal mass. I did have success however with a one gallon infusion mash in an insulated lunch box. That works beautifully. It seems...

I cover the bucket also just in case some dust, dog hair, or whatever decided to fall in there. Also if your using the bottle bucket with the spigot on it. Be sure to pop out the spigot and clean inside it.

The "Brew Strong" podcast has a ton of information in there "Going Pro" series. That might be a good place to start.

I know this is an old post. but where do they sell pins for 120$ I cant find anything

Agreed! Fermenting is fun.

Can you give us a profile of your equipment? Is this a HERMS system?

I've heard of two kinds of wine made with oranges Orange wine Vin D'Orange Both of which Ive been promising myself to brew every orange season but never have More info here http://www.easy-wine.net/making-homemade-orange-wine.htm But this sounds more like hooch. Ive heard of open...

I love me some cask ale, but why don't my bottle conditioned brews get that awesome cask ale character? Is it the: Size of vessel? Shape of vessel? Slow cask decarb? Serving temp? Isinglass? Other junk people put in casks? I popped a couple homebrew bombers and put them in the...