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I had a Sage Saison the other day and it was excellent. Last night I had a cocktail with Ginger and was blown away. As soon as I tasted the cocktail with Ginger, I immediately thought about the Sage Saison and though a Saison with Ginger and Sage would be amazing. Problem is, .... I have...

I've noticed unfiltered beers are on the rise. Recently, I visited a Sweetwater Tavern. I like their food and their beer is usually pretty good. This time they had an Unfiltered Kolsch on the menu. I tried a sample and it was good, so I had a pint. Actually, it tasted like the one I...

No water expert here. But, brewing a batch using any other water source (store spring water) would rule in/rule out your water as cuprite. May lead you to a course of action on further modifying your RO recipe to where you want it.

I've found time is best for cider and patience is key. Plus, it's take a while for the best characters to come through. I've gone as long as 5 months in secondary. That said, regardless of yeast used your cider should be clear as a bell within 45 days from start.

I grew up 90 mins from Erie = Titusville. My folks and brother still live there and every time I visit I swear I'm going to bring back 10gals of spring water, which comes out of virtually every hill side. Havent yet, but one day. Oh,... I love Millcreek Brewing Co.

What the hey! I feel like being provocative today and will say this ---> Air lock activity is ABSOLUTELY an indication of fermentation and/or the lack thereof. Depending on your airlock size/design, alcohol production/CO2 release is a direct indication of fermentation. Granted, when...

By God fermentation has started - albiet very slowly. Still dont get the dynamics here. What makes this different from the rest of the 75+ brews I've done.

Brewed a 5gal batch of NWIPA Saturday morning. Didn't do a starter but after wort was cooled to pitching temp (67deg), I pitched two WLP013 PurePitch packs into the well aerated 1.060 wort and put the air lock on. Bumped the temp to 68 late yesterday afternoon. Going on 36hrs since...

With that OG, you should call it wine. :-) If you haven't tried try White Labs WLP775 English Cider yeast, I'd give it a shot. Great attenuation, but not super high alcohol tolerance. Been using this on my ciders for a while. The trick is to get the OG where the final product isn't too...

I brewed my first Belgian Triple eight days ago and pitched a decanted 2.8L starter made from 2 vials of WLP500 Monastery Ale Yeast and STILL have decent air lock activity. OG was 1.082 confirmed by hydrometer and refractometer. Out of curiosity I took a gravity reading today and was...

I've packaged a NEIPA 17 days after brew day (one of the best beers I've ever made) and have let beer sit in secondary for as long as 2 months. I currently have a Belgian Triple that still has good airlock activity 8 days after brew day. Every beer is different, requires varying fermentation...

I'm doing one tomorrow morning. Been wanting to do a step mash Kolsch but cant direct fire my mash tun and I really suck at hitting batch sparge temps. BIAB is perfect for this. Very easy to maintain and raise temp when everything is in a bag in the boil kettle. Good stirring is the key...

Perfect Bottle Bombs. Please don't do this. You will have cider that is still very much fermenting in those bottles and they will blow up.

Thank you for the GREAT Intel!!!!

I put together 3 1/2gal of cider from Motts Apple Juice, a bit of simple sugar and dosed it with WLP775 English Cider yeast. I let it go for about 45 days and racked a gallon into a jug with 48oz of Oregon Blueberries in natural syrup and dosed that with WLP655 Belgian Sour. I have no...

Brewed my first New England IPA today.

Brewed my first New England style IPA today.

Since I can not fire my mash tun (insulated double wall), I sometimes go to a simple BIAB when needing to mash at one temp for a period of time and then bumping up 10 - 20 degs. Set up is simple and only one pot. Have you thought about this??

Concur with mredge73. I pump my mash through an old copper coil chiller that sits in my HLT at 5-10degs above mash temp. I bump the temp with the burner if needed and only re-circ when mash temp begins to fall. I've found that a few short cycles throughout the mash produces very clear wort...

I just got a 15gal Spike with sight glass for a HLT. Brewing tomorrow so dont know how it reacts under heat yet, but a test for accuracy (pouring 3 measured gallons) showed the glass 1qt low compared to the etching on the inside the kettle. Great kettle but this already has me concerned. All...