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Please count me in.

Though a light drinker, I had chronically elevated liver enzymes for many years. They weren't extremely high, but were outside the "normal" range. My doc ran tests for all sorts of hepatitis. All negative. So his initial diagnosis was "cryptogenic hepatitis", meaning basically, "It looks like...

This is the one I got: Beers of the World Fridge A few weeks later I went and got another small no-freezer fridge on Craigslist, because one beer fridge was not enough. (Turns out that two is not enough either, but I'm running out of space to put them.) Getting back to the theme of this...

In the case without a beta glucan rest, did you sparge? The gummy blob I described in my previous post held on to a lot of water, but thanks to 2 batch sparges, I barely missed my OG.

A few months back, I did a Red Rye Ale with 60% Red-X, 20% rye malt, and 20% rye flakes. It came out well with a nice flavor. But boy was the mash gummy! I do MIAB, and out of 3.5 gallons in, only 1.9 came out in the first running before sparging (compared to 2.4 from the mash for a barleywine...

For stovetop brewing, you might consider mash-in-a-bag instead. This is what I do, and I love the convenience and easy cleanup. I actually use 3 pots (first running, sparge 1, sparge 2) because I don't have a single pot big enough for a 5 gallon batch, and even if I did, my electric stove...

Yes! Thoughts of brewing a Doppelbock have bounced around in my head for the past few days, ever since I had a glass of Ayinger Celebrator and thought, "My God, that's good!" I'm building a recipe now, but my main problem is lack of temperature control beyond frozen bottles in a water bath...

I'm assuming that the mylar balloon of CO2 effectively corresponds to force-carbonating at atmospheric pressure -- i.e., zero excess pressure. If you look at the lowest pressure column (1 PSI) in the carbonation table at Force Carbonation Chart - Kegerators.com , the solubility of CO2 at 35...

Anywhere from 1 gallon to 5.5 gallons, with 2.5 and 5 being the most common. Some of these have been split batches. For example, last weekend I brewed up 6 gallons of wort and divided it into 3 batches: Hefeweizen (2.3 gallons) Belgian Wit (2.0 gallons) Blue Moon-ish clone (1.7 gallons) The...

It's really hard to summarize a year's worth of knowledge given that I knew almost literally nothing at the beginning. Here's how ignorant I was: The first kit I got said it had "all you need" to brew a batch of beer. So I was all ready to brew one day. I opened the kit, read the instructions...

...I brewed my first ever batch of homebrew, an American Cream Ale extract kit. Today, 47 batches later (most of them MIAB), I am attempting to brew my first IPA. I'm not a big fan of the style, but I do like Lagunitas IPA, so I decided to take a stab at cloning it. I still have one remaining...

I love the taste of sweet wort when I brew, but not the thought of drinking a whole glass of it. So I wondered if I could create a beer that captures that flavor without any offsetting bitterness while not being so sweet as to be undrinkable. People make sweet wine and mead without hops, so why...

Thank you @spittiz and @Soulshine2 for the temperature info. It confirms that I probably did ferment at too low a temperature to maximize the character of the yeast. In my case, I pitched in the low 60s F and fermented in the upper 60s. (I don't have precise temperature control, but that's the...

Sounds great. One question: What temperature did you ferment at? The reason I ask is that I used Lallemand Abbaye in a batch a while back, and while the result was OK, it seemed to lack that Trappist/abbey character with all the fruity notes you mentioned. This makes me think that maybe I...

For bottling "baby batches" of less than a gallon, I have started using big (300 ml and 500 ml) plastic syringes rather than siphons. You can get them on Amazon, and they come with short silicone tubes which are useful for transferring the beer to the bottle without splashing. I'll sanitize...

Very cool experiment. I look forward to seeing the results, as well as results from your other planned experiments. The most I have ever done along these lines is a 3-way split batch with 3 different yeasts. So I'm impressed with your ambition to do an 8-way split.

Here's how I do it: Before bottling day, any time I or a guest has a homebrew, I immediately peel the label, triple-rinse the bottle, and store it. That's the only cleaning the bottles get. (When I have to buy a new case of bottles, I do run them through the dishwasher once.) On bottling day, I...

You seem to be spending more time than needed on all of those stages. But specifically, why does the bottling itself take 2 full hours? A 5 gallon batch gives you roughly 50 12 ounce bottles, so two hours means 2.4 minutes for each bottle. This seems extraordinarily slow.

A few months ago, I decided to brew "sugar beer" as an experiment -- i.e., beer with table sugar rather than malt as the fermentable. Then I learned that this is just what hard seltzer is (except usually seltzer is not hopped). I included hops, dark candi sugar, and yeast nutrient (which is...

I'm wondering if one of your false bottoms could simplify my process. I do MIAB in a 10-gallon round Home Depot cooler. My current procedure is as follows: Line cooler with bag. Add strike water slightly above strike temp. Dough in when strike temp is reached. Mash for 60 minutes (or whatever)...