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Maybe my palate isn't sophisticated enough, but they taste the same to me. I know they're different variants of the Chico strain, but I have zero confidence that I could tell them apart in a blind taste test (but I'm very confident I could tell either of them apart from S-04). But maybe it's...

Yeah, 2 ounces is 57 grams, which is a lot. I think using that much dry hopping is fine, but it seems like a TON for the 15 minute. And I guess it is since that's about 40 IBUs almost entirely from a single 15 minute addition. If you're doing it for the aroma/flavor, then why not do as DonT...

Bry97 and US-05 are very similar. They're both variations on the Chico variant, and they're pretty much interchangeable. People tend to say that S-04 is clean, but it's nowhere near as clean as the Chico strain in my opinion. It also doesn't tend to attenuate quite as much, though all three of...

I've used vodka since late 2014. I used Starsan before that, but I remember some of it getting sucked into the fermenter and not really liking that at the time, so I switched to vodka and have used vodka ever since (since the idea of vodka getting sucked into the fermenter was a much more...

I use this, but I find it to be extremely accurate: https://pricelessbrewing.github.io/BiabCalc/#Advanced In my case, I do BIAB, but if you don't, there are tons for more typical three-vessel systems online.

Interesting. I've never even thought about this before because I've always just considered the "batch size" to be the amount that goes in the keg or in the bottles. If I say a 3 gallon batch, that's 3 gallons in the keg, maybe 3.4-3.5 gallons in the fermenter, and about 5-5.5 gallons in the...

Kobe beef in the US isn't really anything like Kobe beef in Japan. In Japan, it's extremely marbled and fatty, while in the US, it's way less fatty, not nearly as marbled, and tastes distinctly differently. It's also interesting that "Wagyu" in the US is Japanese beef, but it's usually Japanese...

So this seems to be what you have: https://brooklynbrewshop.com/products/beer-making-kit-stillwater-gose-gone-wild?srsltid=AfmBOop0f985uYmlC98p6EJxhC_1KhiuKWDEhXdax4l8WXoV3rxdvw3g

I don't know what you guys are talking about. I actually travel to Cologne every time I brew a Kolsch to make sure it's authentic. Before that, I just called it "the mystery beer style" (shortened from "the mysterious German beer style that's like a lager but actually an ale and not a cream ale...

Does it smell fine? If it does, try tasting it. If it tastes fine too, then I'd boil it to kill off the lacto (and anything else that might be in there), cool it down to pitching temps (68F, for example), put it in the fermenter, then pitch the yeast. Lactobacillus, like other bacteria, creates...

I don't know why I didn't mention it in my last post, but two months ago, I brewed an IPA with those 3 hops, plus 2 more: Centennial, Cascade, Citra, Columbus, and Chinook.

Classic combo. Centennial, Cascade, and Citra have such wonderful synergy (as do all the American "C hops" for that matter). I definitely agree that Cascade isn't as powerful of a flavor as Centennial or Citra (which is one of the most powerful hops I know). It does add something extra, but...

One of my favorite APAs I've ever made was around 50 IBUs. In fact, 41-42 IBUs is a pretty typical bitterness for an APA. While APAs do tend to be less "bitter" than IPAs, that doesn't mean they have lower IBUs. It just means that they taste less bitter in balance. If I were to imagine a typical...

3 gallons juicy tropical milkshake IPA (Kind of annoyed because I had planned to use the magnet method to hold the hop bag to the side of the fermenter and then lower it near the end of fermentation, but I soon found out that there was no possible way to hold it there without the bag at least...

I just tried another bottle of this, about 7 weeks after I brewed it, and I gotta say I love this yeast. At least with the way I brewed it, it's the saison flavors I love in just the right proportions. Granted, I used a decent amount of table sugar to make up for the fact that it doesn't have...

While some yeast might show activity within 4 hours of pitching, others won't show activity for 72 hours or more. Just because you don't see activity doesn't mean it's not working.

The best sour I ever made took about 1 year before I bottled it and took several years before I finished off the last bottle. The first two years of that were in California where the temperature got up to around 30C or even over 30C occasionally. One big difference, though, is that it was only a...

It was 63F yesterday, but it's 90F right now. I have a 3 gallon bottled batch of double dry-hopped sour IPA on the first floor, which is now in the mid 80s. Thinking about how this could affect oxidation, I wanted to put them in the fridge, but there's zero room for 20+ 500ml bottles in my...

I see zero difference in quality between beers produced by "traditional all grain" and BIAB. Extract can also make very high quality beers, but you lose a lot of control over certain aspects of the brewing process and you need to make sure you're using fresh extract or the quality will drop. I...

Has Yuengling really changed that much? The last time I had it was over a decade ago, but I remember it being better than PBR (which I preferred to Coors or Bud, but not by a lot). After all, they all fall into the categories of American lager and American light lager, which are just generically...