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I've been brewing since 2014 at a pace of... early on 5 gallons of beer a month, sometimes 10 gallons of beer a month, and more recently 3 gallons of beer a month and sometimes 6 gallons of beer a month (though there were a few years in there where I took a break). In that entire time, I never...

3 gallons of West Coast Pilsner bittered with Columbus, whirlpooled with Chinook, and keg hopped with Columbus, Chinook, El Dorado, Amarillo, and Galaxy (basically made from "leftover" hops in my freezer with Columbus and Chinook being the hops I had the most of that I wanted to use). 1675.5 +...

I mean, I guess if you're making gruit, then that wort wouldn't contain hops, but 99% of the time, wort contains hops. When I started brewing with extract, none of the extract I used had hops in it, but 100% of the wort I made with that extract contained hops. For it to not contain hops, either...

As another funny example I was thinking "Wort can't be skunked, right? I'm pretty sure it can't, but why would that be?" so I typed "can wort be skunked?" into Google and Google's "AI" response at the top said that it can't, but the hilariously wrong part was in the description. "Wort's...

You could use them to dry hop. Then you'll be adding the flavor and aroma of the hops without any of the bitterness. For example, if you do a SMaSH pale ale (a beer only using 1 malt and only 1 hop), you could use your 3kg of pale ale malt, say 10 grams of Simcoe for 60 minutes, maybe 10 grams...

I agree. I think doing a SMaSH with just the pale ale malt and just the Simcoe for maybe a SMaSH pale ale or a SMaSH IPA of 25-45 IBUs and maybe 5% to 6.5% ABV could be great.

1 ounce is about 28 grams, which is a lot for a 60 minute addition in 10 liters, especially for a hop that typically has a lot of alpha acids (what's responsible for the bitterness in beer) such as Simcoe and Citra. The last beer that I brewed was 14 liters in the fermenter and I only used 8...

Right. Part of why I put "AI" in quotes. It's not really artificial intelligence. It's a statistical linguistic system that predicts what's most likely to come next, but it also results in a ton of nonsense being spewed in an extremely confident-sounding and plausible-seeming manner. It's...

I think a good example of how contradictory these "AI" LLMs can be was represented earlier this year where I was looking for a new growler, but the one I have can hold 2 pints (just barely short of a liter, and it's got a specific brewery design and logo on it and works amazingly well), and...

His sanitization method sounds like it'd probably be enough to kill off any of the saison yeast that remained, but that would explain what's going on perfectly. The extremely slow fermentation with a yeast that typically finishes quite quickly and the extremely high attenuation for that specific...

I think using flaked rice is a smart move. I just wanted to add that using noble hops will get you a more Japanese rice lager taste than using Sorachi Ace, so I'd vote for using Saaz or Hallertau Mittelfruh (I'd probably lean more for Hallertau, but either would taste great). I like Sorachi Ace...

I've never seen a Japanese rice lager with Jasmine rice (which is mainly used in Southeast countries like Thailand) or a Japanese rice lager with Sorachi Ace (Even Sapporo's Sorachi 1984 beer, which is a showcase of their Sorachi Ace hop, is an ale. On the other hand, Sapporo's Black Label lager...

Right. The main thing about this that is odd isn't 83% in two weeks, but 88% attenuation over almost 4 weeks with the final 9 points dropped in the last 2 weeks. If he had had 88% attenuation within the first two weeks, I would have thought "That's pretty high attenuation for S-04, but not...

More that you have an infection of some sort and don't realize it.

That's also part of what makes me suspicious. Like I said, I've never had a bottle bomb with S-04, and I typically bottled at 14 days. I also have never had an overcarbonated beer with S-04, even after months in the bottle at 68 to 78F. If a beer bottled at 1.016 could have gone down to 1.007 in...

1.059 to 1.007 is 88% apparent attenuation. For a porter with a lot of specialty grains, that sounds suspiciously high, even if it wasn't S-04, which has a listed apparent attenuation of 74% to 82%. Now I'm not saaaaaying you have an infection, but that does seem extremely suspicious to me.

My session hazy IPA. 4.2% ABV, 25 IBUs, massively whirlpooled and dry hopped with Citra, Mosaic, Galaxy, and Sabro. This is literally what I'm drinking right now. And some pics from recent brewery visits: (West Coast Brewing in Shizuoka, Vertere's new taproom in Eifukucho, Tokyo, and two...

But if that's the case, how do people ferment S-04 under pressure? Although it's not as popular as pressure-fermenting lager yeasts or Chico variants, for example, I know that some people do it with S-04. Snuffy's data is definitely perplexing. It's especially weird because S-04 is one of the...

Huh. Then I wonder why I've never had bottle bombs with S-04... For the years that I bottled, I always bottled S-04 at 12-15 days after brew day, most commonly at exactly the 2-week mark. If anything, my S-04 beers were less carbed than most of my other beers (partially because I tended to use...

Always a minimum of 60 minutes here. Sometimes as long as 90 minutes. Usually around 70 minutes, give or take.