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Count me another vote for iterative mashing. Mash half of the grain, then use the wort as strike water to mash the second half. Better efficiency, it's easy, and you don't have to worry about possibly needing to adjust your recipes. Or just sparge in the cooler. It's not rocket science, after...

Recipe design. Of course, there are plenty of steps that are more dispensable than recipe design, but many brewers are far too focused on recipes. An award winning recipe brewed poorly won't come close in quality to a simple SMaSH brewed well.

It's the same probiotic as last time, but started better, I went overboard on the sanitation of the fermenter and ferm chamber, and I decided to keep the temp at regular ale temps rather than warming it up for the lacto, which almost certainly contributed to the infection last time. I'll...

I've got a co-pitched Gose that's going to get some hop, coriander, and osmanthus flower tea with its priming sugar in a couple days, and I'd like to pitch a new batch on the cake on bottling day. The cake has US-05, a mixed probiotic with L. Plantarum probably doing the bulk of the heavy...

It sounds like you did everything right for a first try (assuming you added hops during the boil). It's possible your grains were very poorly crushed, but a 90 minute mash with a sparge and squeeze should have given you better efficiency than that even then. It's also very possible that you...

来到这边应该基本上都是老外。 Translation: It's probably pretty much only foreigners who come here.

Chips would add corn fermentables, which would not be a problem. Depending on how they were made, salt and oil would also be likely additions, which might be problematic. If it were me, I'd use baked, unsalted chips, which would be basically corn flour. I wouldn't be surprised if they make their...

Flocculation is why I considered S-04, but for the old, roasty nature of my harvested yeast. I'll probably try it next time anyway. No-boil always seemed to me like it would be better too, but all the recipes I read used heat and since ginger is used in a lot of cooking, I figured I must be...

Tried one of the bottles with some gin and mint today. It's not bad, but fairly one-dimensional. This was a chunk of ginger about twice the size of my thumb grated and boiled with about half a liter of water, 2/5 cup sugar, and the juice of half a lime and half a lemon, then left to steep for an...

Thanks. It's not a patience issue, but I figured since they were clearly highly pressurized I should toss them into the fridge to reduce the chance of a blowout. I was going to add some harvested S-04 but it is pretty old and came from a porter so I chickened out and went with bread yeast. I...

I can personally only recall one recipe where I used much special W and it was very raisiny/stone fruity. Pretty sure it was closer to half a pound in an RIS, but the recipe is in the wind so I can't say for sure.

First time making soda, I threw together a liter of ginger beer in two half liter soda bottles and naturally carbed with bread yeast. The bottles were rock hard in 18 hours so they're in the fridge now. The recipes I read suggested 2-3 days to be ready. I know my carb came on fast from a warm...

All I know it's that the girl who played the lead in the film version of The Book Thief did an absolutely stellar German accent (not sure which region, though, but that's my lack of familiarity). The story was solid, and I'm sure the book is better than the movie, of course.

This is crucial. With the acetic acid being produced in booch, a hydrometer reading probably won't do you much good. In the event that you do want to get information from a hydrometer reading, you'll want to know the SG of pure ethanol (0.79) and acetic acid (1.049 @25C, both according to a...

If you add your late hops at 212F and don't chill, the hops will be heavily isomerized as if they'd been boiled for quite a while, even if you add them at flameout. That's what OP is getting at. If, before he got a chiller, he had made a practice of waiting for the wort to drop to 170F or below...

If you're splitting into secondaries after one big primary, try to minimize headspace in the secondary fermenters. This is especially important if you're not adding fermentables. The cherry batch can have more space because it's going to ferment again, but the spruce and dry hop fermenters won't...

Have you tried using salt water in the jugs? You'll probably need to cycle more bottles through your freezer because they'll take longer to freeze, and you'll need to tailor your salt to water ratio based on how cold your freezer gets, but salt water freezes much colder than regular water so it...

I've seen a few such projects on Kickstarter, and I don't think they ever offer beer as a backer reward. My guess is that it's not legal to do so. Maybe they could get around that by making the reward something like "Mug Club" membership, but my guess is that if the "Mug Club" includes free...

To piggyback on what @mashpaddled said, you aerated well and then underpitched dormant yeast. Underpitching and pitching dormant yeast without a starter both lead to increased lag time before fermentation really gets into swing, which let all of that oxygen work on oxidizing your wort while the...

As others have said, Warrior and Magnum are the dominant neutral bittering hops. Going straight to an extract like HopShot is another option that has its advocates, especially among pros.