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I waited a couple years until I could spend the money for a recirc system. It entirely depends on you and the brews you like to make. I like beers with lots of adjuncts and so require good step mashing practices. If you like pales, IPAs, so forth single infusion mashes are perfectly good and...

Perhaps I can be extending my primary time, when I use sluggish yeasts that produce a lot of diacetyl I will give primary at least a week before I take it off the yeast, and then another week or more in secondary before crashing. Safale 05 in the past though has always been a thorough fermenter...

Great article, I test equipment for a retailer that services homebrewers. The author did a great job laying out many concerns and praises I share after working with these systems. In response to CBelli's comment on the Zymatic, I would do some thorough research into it before laying out any...

Hello all, I am trying to narrow down my problem. The last series of beers I have been making have been hazy. I thought it had to do with the adjuncts I usually put into the mash but I'm also not too happy with the opaqueness with a brew using Safale 05 which tells me there is a problem in my...

I've been using a 20 gallon HERMS rig at the brewing laboratory of my school for the past year. I've found the step times (I use a lot of unmalted grains and like dry beers) for protein, beta-glucan, and amylase rests are unreasonable. I also don't like that I can't actually clean out the copper...

I have access to a 50 lb bag of the stuff but limited time to experiment. Is there anyone with experience with this malt? One site recommends 12-15% to create a reddish hue to the beer but I'd like to know what flavors it imparts as well.

I've made restrained saisons with this yeast at temps between 18 and 19°C (64.4 °F and 66.2 °F). Please follow up and let us know how it goes, attenuation, days to finish out, so on. I've been worried of going too low on account of difficulties with Wyeast's Belgian Saison that will stall in...

great news that i can use basic stuff and not over purchase on twine. should i design enough to run from the hop hill, over the cable, to the roof and through at eyelet, and staked down on the ground? My thinking was I could loosen it on one end and let it drop through the other. Thanks for the...

Good to know. I have had trub issues with mine and I will start bending them now. Aside from the longer sanitation practices for fermenting in kegs I think I prefer it to my carboys. I will surely use whatever I have available but I will definitely lean toward keg fermentation from here on.

I'm happy I found this thread to revive. I am about to plant out 32 rhizomes around my house. I work for a hops broker and was able to select the beefiest rhizomes in the pallets of options so I'm suspecting I will get some significant growth the first year. I am going to run a cable between...

Very cool, thanks for sharing! The images I saw from the chemist looked like they were collecting into a thin 30 mL cylinder This allowed pulling oils off the top very easy. As I learn more I will share here. It's great to see people doing this at home. A few questions: What had to be...

Thread revival! I'm finishing a 30 single-hop brews in as many days and despite being pooped from the process I'm already working on the next project to occupy myself with. I work for a hops distributor in Yakima so availability is not an issue. I've been doing some research into this process...

I had great success with mine and friends and I have gone so far as to make mean stout floats with a scoop of vanilla ice cream. Next time I will soak the 4 oz of nibs and scraped bean pod in vodka longer, perhaps 2 weeks. My vanilla extract left over is perfect after a long soak. What I would...

Since I began using this add-on I've hit almost all my numbers on the last ~20 brews, or within 3 gravity points. Never had consistency like this before!

Great input again, thanks. I'm in the process of fermenting in kegs for the first time and when I cold crash from primary I find that the yeast cake comes up through my keg for more than a pint's worth. Since I'm brewing many 2.5 gallon batches this isn't a time to lose liquid. Am I missing...

Well, the aronas will be a little muted I would expect. If they were in for the primary fermentation then lots of aroma will have bubbled out the air lock. But that doesnt mean you won't have a chocolate beer. Next time I would definitely recommend the vodka and vanilla additions. A little...

I was impressed by the cucumberness of borage a few months back. I got a chance to graze some flowers in a garden and I would definitely be interested in experimenting with it! Regarding Loco's enquiry, I would agree that 4 days seems rather short. It depends on how cucumber do you want your...

Follow up is here, the beer exceeded my expectations as far as the cucumber and saison combination. I used Sorachi Ace as a bittering hop which I would sub out for something more muted. Because it was a first time on a new system and a 90 minute boil I lost more wort than I had anticipated...

I am all for the acid malt! I adjust my buffering capacity with salts needed for my water; gypsum, calcium chloride, and sodium chloride and then i toss in acid malt if I am not using many dark malts. Last batch I used 1.5# for 9.25 gallons just as an example but this can range. I put in .5# at...

Very very helpful. I overshot my carb goal and had to purge. Much to my dismay I lost all that mango from my dry hopping as a result. Thanks a bunch for taking the time to share!