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Have you tried giving it a good hard bang on the side?

My version of BeerSmith (2) doesn't have a temperature setting for the whirlpool addition, so I really can't see how it can estimate the IBUs gained from that stage.

Considering it's your first beer I'd advise keeping it simple. Forget about splitting it into different batches and forget about cold crashing too. Don't keep opening it to check while its fermenting either. When the beer ferments it fills the head space in the fermenter with CO2, if you open...

I toss my out of date yeast in the boil to act as nutrient for the pitched yeast.

A lion called Cristian

Personally I really like the effect of the extra protein, it gives the beer a certain silkiness and extra mouth feel that plays well with the styles I like to brew. I usually add 1kg of oats too, so haze isn't a thing that bothers me either.

I often make raw or no boil ales. I mash as normal, drain out and then heat the wort to 78C (172F) to pasteurize it. I let this cool naturally as pasteurization actually needs 72C for 20 minutes. I boil the bittering hops in a pan on the stove for an hour and strain the boiling liquid into the...

Resurrection of a long dead thread but.... 1. My great friend Steve who died when we were just youngsters, but went a long way to making me who I am. 2. My Granddad who also left an indelible mark on my life. 3. Me when I was 20, just to have a chat

1. American Ale - Laerdale 2. English Ale - Midtbust 3. Belgian Ale (Trappist/Abbey styles specifically) - Jovaru 4. All-purpose Lager - Skare 5. Random one you just really love. - Laerdale again

Was it all the bottles or just some?

From what your saying mate, I think you are taking about your fermentation temp. It's dependent on the yeast to an extent, but it'll be somewhere around 20C for an ale or a warm fermented lager. For a true lager you'll have to go much lower than that and need a cooling system of some sort...

Looks fine to me.

I always use a hop sack when dry hopping a beer I want to harvest the yeast from.

Its a bit like mowing the lawn. Some people put in the work, cut their grass, and then sit back with an enormous sense of satisfaction and admire their beautiful lawn. Others see mowing the lawn as a pain and a waste of time, and go out of their way to avoid it. Keggers are generally idle people...

Assuming it's infected: Do you have a pump in your set up? If you do then take it apart and check the inside. Taps/spigots are another hard to clean part that can harbor infections. Thirdly, I replace my pipes regularly.

I'll just chime in with not bothering to boil. Heat to 80ºC, kill the fire, toss in some whirlpool hops and come back a couple of hours later to run off into the fermenter. Leave that to cool to pitching temp and chuck in the yeast. Combined with an overnight mash and it you'll find the actual...

"to produce a group of small molecules called monoterpenoids" is the bit of the sentence he's referring to. I agree, it is a bit jumbled though.

VikeMan, they are creating the terpenes from scratch, whereas Oast House are extracting them from hops. A possible problem of removing hops from the brewing process could be linked to their antibacterial qualities. After all, dry hopping was originally done in order to preserve the beer. Mind...

Da man