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I don't think a single drop of beer I make touches glass at even one step in the process. Where it's not stainless steel or silicone, it's PET or HDPE2. I see no reason for glass, unless it's for transport, and then it's only in swingtops I use to bottle from the keg, right before leaving.

I've had bulk bags of malt stored for close to a year with the bugs in them. About a handful of floury bugs at the bottom of the bag was all that I decided not to toss in the mash, because it was simple to remove.

This. What applies to anything else touching the beer after cooling down, also applies to flies and crap that falls in. Why would you sanitize bottles and caps and surfaces and pipes and tubes and even your hands, but you don't care if a dirty-ass fly drops in your beer?

I've forgotten beers in the fermenter for weeks. They've all been fine, as long as the airlock is wet, it should be good to go.

Why not just brew with them? Even huge breweries do it, with no ill outcome. They're part of the package.

Mine moulds all the time. I clean it outside with a hosepipe, after which I just hang it in the sun to dry. Every now and again it gets some warm water and Sodium Percarbonate to clean it up nicely. Beers are all fine.

I'd really like to know how Lutra compared to Oslo. I've made two beers with Voss before, and dumped them both. Perhaps a bit hasty, but I HATE the flavour I got from the Voss. Oslo was better. The first beer is on tap now, and the second one I made I pitched the wort straight onto the...

Batch size? Are you pitching 500 grams of yeast into a homebrew batch of beer?

Yes I'm sure some cells would die, specially in the test these guys did in that 1941 experiment. They stuck yeasts in a test tube with water and glucose, alongside a pretty low pH (although not out of the norm). They then fermented the mixtures at high temperatures as well, typically 30°C (and...

I use regular aniseed in my distillates (specifically rums) and yes, a little goes a looooong way. Be very, very careful with it. Vanilla, as mentioned, is very forgiving. It's a very mild and pleasant flavour and doesn't easily overpower. I use vanilla extract in my drinks as it provides a...

OK I'll admit - you have a source, I don't. I also have to point out that source is from 1941 :p I'll read a bit into the article, but I'm still of the opinion that it doesn't kill the yeast, it "deactivates" them. I've seen it in meads - once you get to the tolerance you can add water and...

OK so something to be clear on - the yeast doesn't die from alcohol poisoning. It just stops fermenting. If the conditions are good, it can start fermenting again. If you water down the solution, it'll ferment again. I wouldn't bottle something that contains yeast and sugar if you don't know...

Nope. Your yeast will most probably consume all the sugars until past 10% ABV. Most modern yeasts will do 12% ABV or more, so if you're fermenting you're going to keep adding sugar until your cider gets to around that percentage (or much higher). The only way to backsweeten a cider is to let...

Yeah I also don't know if the DME will contain enough (or any) enzymes to do anything with the flaked rice. Seems to me you'll get a pretty starchy beer, unless fermentation will break down the starch into sugar (I know yeast can do this, albeit slowly).

I can help. First, you want to cold crash and fine your cider to drop yeast from suspension. Then, use online calculators to calculate how much k-meta and sorbate to add. Most packages will also have instructions on how much to add. Important thing on your sulfite (k-meta) is that you need...

I think most homebrewers go through a "hophead" stage. It's fun to try and see where you can push it to. However, most of us also return to what we enjoy most of the time, everyday drinking. I'm the same. Used to like the hop bombs, but I'm back to trying to recreate authentic German lager...

Yeah the Helles I mentioned above was also for a competition, and I also had it on the "green" side come the competition date. I ended up getting COVID the week before the comp, so I never pushed through with it. As I could then not smell or taste anything, I let the beer sit for a few more...

I want to jump in here as well, because I also love this taste you guys are hunting. I've only managed to hit that taste twice before. Once with a Helles I made, that was lagered for 2 months, and made with Perle hops. I mashed it in the middle of the low end, at 64°C, and did a 90 minute...

Maybe they did just clean it up in the factory then. All I can think of :P

I overpitch, so maybe that helps as well...