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Well, it is a probiotic supplement designed to replenish gut bacteria, not a pure-pitch brewing product. I got it on a run to Hong Kong, which pretty much everyone here in China agrees is way better than buying stuff like medicine and supplements (and tons of other stuff) in China where it could...

Here's the full list of bugs in my probiotic, by the way.

I'm planning on throwing together a quick and dirty co-pitched Gose, maybe this weekend, and want to check my boxes before I get started. I've got a probiotic with several strains of Lacto, several of Bifidobacterium, and Streptococcus Thermophilus, 32 billion cells per capsule. Will the Bifido...

My beers are usually carbed within a few days, but occasionally a batch decides to take weeks rather than days just to make me sweat and question whether or not I actually added my priming sugar. "Standard" procedure is to wait three weeks, which doesn't hurt most of the time because it's a...

A narrow gap creates a lot of small pieces and almost no big ones. A wider gap makes a lot of medium pieces and lets a moderate amount of big ones (i.e. whole or nearly whole grains) through. Double crushing allows a lot of the smaller and even many of the medium pieces through on the second...

I'm not really sure how much of a difference this would make anyway. Unless there's a difference between the gluten in wheat and the gluten in barley, wouldn't being intolerant of gluten cause problems either way. I know clarity ferm cuts down the gluten, typically to a level that could be...

3 months is a long time, especially at a temperature that should encourage quick bottle conditioning. A packet of champagne yeast, 40-50 caps, and half an hour or less of your time seems like a low outlay to save the batch. If you are fairly organized in your bottling and bottles go into the...

I use one almost every day and I thought the same thing as you...

How is this circle jerk still going? LEAVE CLEAR FOR IPA, BEER KEEPS THE BMC CROWD TASTING GOOD

What's your reason for doing this? There are a lot of potential pitfalls, from fermentation problems with the initial wort being too strong to hop utilization issues to efficiency issues if you're doing all grain, not to mention the oxidation potential. Topping off after the boil is much less...

I did something like this with a dirty plug-in element, but I let the element run for about ten minutes in the oxy water. That cleaned it right up, and in only about 15 minutes from start to finish, though it wasn't heavily scorched. Using hot Oxy water (even water poured while it's still...

I stand corrected, haha. I will indeed not try that at home. I top off with water from my RO system, chilled in 4.5L jugs the night before brewday. If I were in a bind and needed to boil some water and then chill it for extra top-off, I'd boil half in the 3 gallon soup pot and half in the...

What's so "don't try this at home" about boiling and chilling some water to top off? Is it a question of headspace in your fermenter(s)? If that's the concern, I've done over 6 gallons in the standard 6.5 gallon ale pail several times. A blowoff tube is an absolute must and you'll be cleaning a...

I'd just buy or make a BIAB bag unless you're certain that spending an hour or more at a time in mash-temp wort won't leak chemicals out of your grain bucket.

Ah yes. When the new profile is set to a lower efficiency and higher batch size, that's going to throw you off if you don't catch it in time. For what it's worth, I top-off all-grain brews all the time these days. If you've got the fermenter space, you can absolutely top this up to 12 gallons or...

1.060 is an IPA, not a session IPA. 1.081 is an imperial or double IPA. Where you went wrong is using 26.5 pounds of grain in a ten gallon session batch. A true session IPA would use half that. Boiling off to a lower than intended volume exacerbated the issue - you can just top it off with...

M15 'Empire' from Mangrove Jack's is a nice porter yeast as well. Tastes good, doesn't go too dry for the style, and floccs like cement.

Get your IBUs from a 60 minute addition (preferably with something cheaper than the hops your using, like Magnum or warrior) and put 2/3 of each ounce of the hops in your recipe in after the boil, once the wort is down to 170-180F, and let them steep for twenty minutes before chilling. Dry hop...

I'm curious about the provenance of this recipe. OP says it's a Welsh recipe, but couldn't find a proper translation of the recipe into Welsh. First of all, if it's a Welsh recipe, shouldn't the issue be getting a translation from Welsh? If it's already in English and you don't speak Welsh, why...

Since Brett will apparently affect the flavor of the beer even when it's not fermenting sugar into alcohol, does that mean that I can start bottle aging when this reaches terminal gravity, or will there still be more CO2 being produced? I had some high humidity in my fermentation chamber that...