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Huh, this thread is old already. Must be only getting to my country now. Anyway, our hipsters don't really ruin our beers, but they do make for weird stuff being made. I mean, a fake as plastic cherry ale that REEKS of flavouring and plain pale ale is just sad, yet it's a super popular beer...

Thing is, my still makes me look like a hillbilly when I get visitors. That thing will have them calling the cops on the new meth factory :P

Sweep it up (without stones) mill it, use it. What doesn't drop out in the mash won't survive the post boil, and what survives the cold break post boil definitely won't keep floating after fining.

Yeah I got more kegs than taps, and I still can't "get ahead", so to speak. I'm hoping to work in some brew days in early in the new year so I can have a few beers in kegs sitting and lagering in the lagering fridge at least for a few months so I don't have to tap them, but that's never been...

Yes, it will slow down the yeast in the bottle. Ascorbic acid, of Vit C, is a strong antioxidant AND a preservative.

I do 50 litre batches (around 46l of wort into the end product). I do no-chill, so I'll always store one container with half the wort aside to ferment later. That means I always have wort around, but don't have too much on tap at one time. It helps. PS: I, for one, don't particularly enjoy...

True, exceptions do exist and you will find them (I specifically mention hop aroma in beers as that's most common these days), but overall, for the most part the general homebrewer starting out will see a huge improvement in his beers if he just lets them sit for a few weeks.

Time does wonders to beer. That's it. If it's warm fermented lagers, cold fermenter lagers or even just plain Jane ales. Time does wonders to a beer, ANY beer (except the hop-forward ones to be enjoyed fresh). I've never made a beer where I said it tastes better fresh than 8 weeks down the...

First of, I use a proper malt, and use only 2-row, not 6-row. I do a proper boil, although it's shortened to 30 minutes these days, and after the boil I just seal the kettle until tomorrow morning. I've not picked up DMS, although I'll be honest I haven't really looked for it in detail either.

Even honey flavour and aroma comes back with age. I opened a bottle of dry mead the other days after letting it sit for 2 years, and it smelled like a fresh bucket of honey. Dry as bones though so I used it in cooking :D

I agree here. Same as with brut wines and sparkling wines. I can't enjoy it, as I dislike the sour note it presents with. To me, it tastes like the back of your throat tastes after you've thrown up. Semi-sweet is where my enjoyment lies :D

Personally, I've used step-feeding to reliably create a very nice, still, sweet mead. It reminded me A LOT of a white muscadel dessert wine. I literally had a fermentating mead, and every week I just added a bit of honey to the fermenting solution (not a lot, I believe it was just enough to...

No, there's a difference between "hot" and "alcohol". The fusel alcohols, and specifically the alcohols produced under yeast stress, has a specific "hot" taste to it, even when diluted down. Drinking alcohol (ethanol) is supposed to be warm, but not hot. If you buy a good neutral spirit you...

No-chill is awesome. It cuts my brew day in two, resulting in less time spent in front of the kettle. What I do now is simply after the boil switch off the element, place the lid on the kettle and seal the lid with painter's tape around the edge. It remains like that until tomorrow morning...

If you're doing no-chill (which it sounds like you do), add 20 minutes to the boil time for all your hops. So if you added the hops at 30 minutes, calculate it for 50 minutes. That's what I do, and it works fine. The added IBUs work themselves out that way.

My next beer will be made with an overpitch, and then also keeping the temperature constant in my fermentation chamber. I want to see what it's capable of when treated perfectly. To boot, I'm actually planning a side-by-side with a true lager yeast, something like Lallemand Diamond Lager, but...

Yeah so I've picked up the kveik twang (like that phrase, going to keep it) in beers I've made with it, but it seems like the stronger flavoured beers do well. I've made an IRA with Oslo and while not as clean, it was OK, actually bordering on "good" for me, but still nowhere near Lutra. The...

Not really a pint, but a recent love of mine, homemade spiced rum:

I brewed another Irish Red the other day, this time using dry pack Omega Kveik Lutra yeast. I fermented it at ambient in my office (which happened to be 27°C for the week) and the fermentation was very, very fast. It finished in less than 48 hours, and I was worried about that speed because of...

Another reason beer is better than a wife.