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It's quite cheap to replace your diptube o-rings, so best to just replace them and see what happens?

I typically dilute after cooling in the fermenter, if I do dilute. It's happened to me before where I overshoot gravity, and then I just use a hosepipe with tap water in the fermenter to top up to the level I want. It's not ideal, it dilutes the IBUs and sugars and all that that was boiled to...

The main part of the batch is in a keg, after cold crashing, and I'll be force carbonating in the keg. I'm not sure why people naturally carbonate with sugar in a keg. It doesn't make sense to me. It takes longer, the beer is warm for a much longer time and you end up with more slurry in the...

What odors? I personally believe the plastics I brew with smells lovely, I wouldn't call it an "odor". If it stinks, you have a different problem.

I wouldn't pitch champagne yeast in a finished beer. It'll go past your intended FG, almost certainly. But yeah, the Lutra not doing it's job in the bottles here is frustrating, to say the least.

Alrighty, Friday afternoon I couldn't hold my anticipation for this beer and I opened one of the bottled beers. To be clear, this has been carbonating in the bottle under heat since Monday morning, giving me around 5 days of carbonation. I have done this before with other ale yeasts and...

OK so the bottled beers seem to be flocculating already, so I'm guessing the carb drops have been eaten up and the yeast are settling down. I moved one into the fridge to see if it's where I want it, and if it's ready, I'll be moving all but one into the fridge as well tonight. In 2 months'...

I fully agree. This is actually something this test of mine will also address - I brewed one wort, split it and fermented it with two yeasts. So the wort I fed to the two yeasts is identical in every possible way the word can be interpreted, because it's the same wort, same batch. I still got...

Look my post above was in jest, obviously, but I fully agree with @grampamark above. Stop worrying about stuff that doesn't matter. IMO no beer is vegan because there's some form of bug or beetle in there, at some stage of the process anyway. I've brewed beers with no weevils in them (I also...

I like my weevils. Like little buddies brewing with me at the bottom of my buckets.

Yeah that's why with this test I decided to boost my ABV and OG a little bit. I typically make 1.042~ish beers, that's my favourite spot for OG, which then ferments down to 1.008-ish. I mashed this beer about 3 degrees warmer than I usually do on my thermometers (I love mashing at 63°C, this...

No, you still pressurize the keg. It's just a one-hand operated mobile little tap. It foams like mad if your beer line is too short or the beer is overcarbonated, and you can't control anything with it, but it's underrated.

Alrighty, after cold crashing the lager batch for a few days I kegged it. I then did the same with the Lutra batch and both are now kegged. I got more beer out of the Lutra batch, I'm guessing because the cube it went into had less spillage, but it also seems like I got more from the siphon (I...

I got two flow control taps, mounted. I still use my picnic tap around half the time. It's just convenient. It works. Picnic tap, 2m beer line and you can pour to your heart's content. Tap doesn't have to warm up, nothing.

Guys, keep in mind that you get different kinds of peated malt. You need to look at the malt's PPM rating for the peat phenols. Some are very lightly peated, so 10% won't be a lot of peat at all. Others are heavily peated malts, and 10% of the grist will make your beer taste like an ashtray...

Good lawd. A 1.150 OG, 15.75% mead that was forcibly stopped with Campden tablets is going to taste like jet fuel. Given there's no report on feeding the yeast or providing it with the best care in terms of temperature and stuff, I'm going to assume this mead is going to take years to get...

This. Mine always finished at 0.996.

I personally think working with att % is the wrong way of going about this if you're brewing beers in succession. If you really want to test attenuation, you have to ensure you have the exact same wort between the batches of your test, and most homebrewers simply can't control the mash temp...

^ I agree. The xBMT tests have shown that people can't really taste between 5 gravity points at all anyway.

I believe when pitching. You want it to work as long as possible to break down as much long-chained sugars as possible.