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I had never heard of push-on spigots before. That sounds like a really bad idea. But even if that were the case, that wouldn't explain why I didn't get leaks in the past 14 batches, but I suddenly started getting a leak now. The washer is rubber. I do think there might be a little gap between...

I just took some pictures of it. The first 2 pictures are of it leaking with water in it just above the spigot. The next 2 pictures are the inside after I removed the water. I also wanted to take some pictures of the hole with the spigot removed, but I got frustrated yesterday with how no matter...

It's on the inside of the fermenter, though it's certainly possible that the heat has damaged the rubber seal. Considering I tried 3 different spigots on both fermenters. My "secondary fermenter" is not a "fermenter for secondary fermentation" but a "separate fermenter from my main fermenter."...

1881 + 3 gallons American Pale Ale with Centennial, Cascade, and Azacca = 1884

So I've been using my main fermenter for exactly 1 year now (I started using it in July 2024), and I've never really had any problems with it. But today when I added StarSan solution to it, it started leaking from the bottom. Very slowly, but leaking. I tightened the thing you screw on inside...

What part of Japan? Ichikawa, Chiba, perhaps? Post photos, please!

I've got a recipe I made for a dry-hopped rye saison (about 20% rye malt, which qualifies for the title) that I'm looking forward to making. The previous saison I made was Pilsner malt, Munich malt, and sucrose, but this time it's Munich malt, rye malt, wheat malt, and sucrose for a slightly...

I can't say I've ever tasted diacetyl in an ale. Only in lagers (and even then, only before packaging). I do know that supposedly diacetyl can be found in some ales, but if I did taste an ale that had diacetyl in it, it must have been so faint in the background that I didn't notice it.

It is. While I absolutely adore smoked foods and drinks across the board, peat is still one that I go back and forth between kind of liking and kind of hating. It can be really awesome when you're in the mood for it and it's done right.

The Weyermann beech-smoked malt is actually pretty mild compared to a lot of other smoked malts. Rauchbier is often brewed with 100% beech-smoked malt, but on the other hand, just a few percent of peat-smoked malt can be absolutely potent. I have some peat-smoked malt and I'm thinking of just...

Warm, yes (hence this thread). Pressure, no. I was originally planning to ferment at 59F (15C), but I accidentally spilled about 15-20% of the package when I was pitching the yeast (the one and only time I've ever done that in my life, frustrates me even now to think about), so I raised the...

So I tried S-23 for the first time, and now I'm REALLY confused why there's so much hate for it. I originally bought it because it was on sale and I had never used it before, but afterwards I looked online to see overwhelming hatred for it from so many homebrewers. In particular, with the famous...

Hops didn't start being used in beer until around 1000 years ago, and they didn't become the norm until a little over 600 or so years ago. If you go back to Sumerian times, I remember hearing that beers were very low in alcohol. Like 1% to 2% ABV. Also, as Fluketamer mentioned, it was really...

As the first person who responded to this thread, I do think that assumption was probably correct (and yes, I do mean to toot my own horn! HAHAHA). And it's not that Citra is at all "sweet," but just that it can give a flavor that can bring sweetness to mind.

I've only used Verdant in hazy IPAs, but I really like it. I could see it working in some English styles, but I do think I would want to ferment it much lower. Part of the issue in my case is that every beer I've made with Verdant has had massive whirlpool hops and dry hopping, so I get pleasant...

The Magnum, Centennial, and Chinook combo is great. I recently made an APA recipe that I plan to brew soon with Centennial, Simcoe, and Cascade (with all of the dry hopping Cascade).

I think that's a good point. In a lot of IPAs I'll do only one or two boil additions (though admittedly I've done IPAs with like four or five boil hop additions), then tons of whirlpool additions and dry hop additions. But with an APA, I often will do a 60 minute, 15 minute, 10 minute, 5 minute...

When I do a closed transfer, I transfer the beer from the fermenter via a beer line connected to the fermenter's spigot on one end and to the keg's quick disconnect on the other end. As the beer leaves the fermenter, it needs something to take its place (and likewise, the air in the keg needs to...

Same.

For years and years now, I've thought about doing this, but I've just never been able to time it right. I've never really wanted to bother saving the slurry for a future batch, but I've often thought that just pitching onto the yeast cake in the fermenter would be a really efficient and...