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Update: I tried the gypsum test but I couldn't get the gypsum to dissolve very well. Even so, I added some to a beer. It seemed like it made the beer taste a little more crisp and salty. But that could simply be wishful thinking. I am about to bottle the Zombie Dust clone today, in which...

Since I started using Fermcap S I haven't needed a blow off tube. Great stuff both in the boil and during fermentation. Doesn't seem to effect head retention at all. I just opened a bottle of one of Tropical White Session IPA (a recipe by Drew Beechum). After a month in the bottle it is...

You won't get bottle bobs if you don't get add too much priming sugar. I use this priming sugar calculator: Homebrew Priming Sugar Calculator I have found that most beer bottles can take between 3.5-4 volumes of carbonation. Champagne bottles can take six volumes.

Cool. Thanks

My concern is that it seems darker than I would have expected for a grain bill of mostly two row and a small amount of vienna malt. Did I already oxidize the hops?

Here is a photo if the wort a few hours after yeast pitch

Thank you. I did a batch this morning using distilled water and used the grain bill and water profile of the Brulosophy Hop Chronicles recipe. I am using four ounces of Bru-1 hops. I want to be sure the issue isn't simply not throwing enough hops at it. Fermenting in a Little Big Mouth...

I'll do the tasting. I am going to use Imperial Pub yeast. It flocs nicely, if nothing else. And I have a few clear bottles. I'll use a couple of those when bottling and put them in a dark place so I can observe any color changes. Can water adjustments make that big a difference in hop flavor?

I have not, to my knowledge, had a sanitation issue. I use liberal amounts of oxyclean and starsan. And the little big mouth fermenter was brand new. Not that the fermenter is the only possible source of contamination. I tried throwing hops in at flame out immediately. Then I tried...

The hops are fresh, at least the pellets are. Got them mostly from Yakima Valley hops. Vacuum sealed in mylar. Others are from the local brew shop. The pellets are green and have good aroma. I've tried different kinds of hops from different vendors and I get the same results. Much as I...

Yes, that's the one. Here's the link to their 2019 water quality report: https://www.kroger.com/asset/2019_bottled_water_quality_report I just got some of their "purified" (reverse osmosis) water, spring water, and distilled. I filled my five gallon containers at the Glacier water machine...

This very question will reveal my ignorance but.... what is the difference between a flameout and a whirlpool addition? I'll double check but I'm pretty sure the only metal my beer touches in stainless steel. The buckets and spigots and such are all food grade plastic. I was looking at the...

I'll try the gypsum process on a bottle today. It can't hurt to try. When I got 1.002 FG that is when I typically had a two hour long mash. Sometime last year I discovered that a really long mash bumped my mash efficiency to something around 93%. I rejoiced and started doing long mashes...

Thanks again for the replies. Yes, I have plenty of bottles left from four or five batches. I popped open a Wizard Fight bottle yesterday and.... same thing. Virtually no hop flavor. Even if the late hop additions are screwed up the dry hop charge should have left significant aroma. I can...

Thanks again for the replies. I am in Oregon City. I'd be happy to accept any hands on assistance that is offered. Covid makes this tricky, of course. The RO water I get is from the Glacier Water vending machines. It goes through carbon filtration and reverse osmosis. My tap water is very...

First off: Thank you for the replies! I know this thread is long and old and I appreciated people replying to it. I'll reply in more detail later but I do have one quick question: I ferment in two gallon fermenting buckets. I usually end up with a gallon and a quarter to a gallon and a half...

I popped open some beers that were made using all of the improved techniques suggested here. Including bottling straight from the fermenter. I used carbonation drops. And I used wine preserve gas the purge the headspace of the beer before capping. In several cases I squirted wine preserve...

I was thinking it might be interesting to try and make a cream soda beer. I don't know if it's been done before. I was hoping for advice and feedback. For the "cream" part I was thinking of using lactose. It would also contribute sweetness. Probably a lot of crystal malt to have...

Thank you! Is there any utility to using both yeasts?