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And the ingrediant/material cost on one of my more expensive home brews is $0.45.

You know what threatens the craft beer market? Ridiculously high alcohol taxes, 3 tier distributions system that is primarily run by BMC, and legislation efforts that are backed by BMC to try and squeeze out the small guys through distribution and sales avenues. Any space that the craft brewer...

I think you could give it all a mild bleach soak for a few hours and then rinse really well before using. Alternatively, why not try soaking in PBW or Oxiclean overnight. Tried and true and you don't have to worry about staining your clothes, spilling, etc.

So the whole time, your beer has been between 62*-68*. PERFECT. Keeping temps stable is really, only crucial during primary/active fermentation. After primary has completed, usually <= 5 days, I stop worrying so much about temps.

Could you provide some detail on that motor and how you fit it to the mill shaft?

I typically pitch 1 tube of yeast in my hefe's and belgians. I make sure it is a fresh tube. You can tell with White Labs as they post the best by date four months after they bottle it. So, in November if you get a tube stamped for March best buy, you know it is less than a month old. I...

Looks fine to me! Now put the lid on and stop bothering it.

I would just pitch the tube/pack.

You want to decrease Maltiness and Ramp up Toast Flavor, huh. Could you please provide your mash temp and Vitals (OG, FG, IBU's, ABV) -- also what style of beer is this? It looks like a porter/stout You don't have a lot in there that is contributing to a "malty" beer. I would get rid of...

I use fermcapS in every batch. I go for about 1 drop per gallon in the kettle. I really don't have to worry about boil-overs anymore. I also use 1 drop in my starter to keep the starter wort from boiling over all over my stove and keep the yeast tame when it hits high krausen in the flask...

If it is just a reflection of the neck, I would say it looks like yeast rafts. In addition if it tastes like a duck and smells like a duck, its probably not infected.

I've seen plans where folks wrap some sort of metal wiring in a spiral, similar to a gun barrel rifling, and soldier along the way, so the water running through the CFC gets real mixed up and spirals around the copper. I have a 20' home-made CFC and have found I need to re-circulate to about...

I brew 11g batches and I have a 2L flask. When I brew a bigger beer, I typically do a step starter. 1.75L starter, cold crash after fermentation, and then step up based on how many cells I need. I also use fermcapS in the starter to help with blow-offs. I find if I do this I can usually get...

I don't cold crash before kegging. Here is my process for beers Im going to fine. 1. Keg Beer 2. Put Keg of Beer in Kegerator 3. Wait 24 hours (or until beer is cold) 4. I dump a packet of knox gelatin (grocery store) into 8oz cold tap water - half a pack would probably be fine for 5g. 5...

I find that giving the carboy a gentle twist back and forth helps them fall down. I do this everyday, if I can, after I dry hop. When you rack your beer just rack between the trub layer and the hop layer on the top. It takes a little more attention than a normal racking, but minimizes hop...

What did it taste like? Smell like? The real big bubble in the middle of the pic looks suspicious.

I think you need to relax and give it some time. Those last handful of points are going to take a little while longer. Just because you don't see bubbles doesn't mean its not still fermenting -- especially, the case with buckets as they don't always seal up perfectly, which is no big deal in...

not a huge face palm, but I dry hopped both batches of my beer, but I only have room to keg one of them. So, I'll probably move to secondary and just dry hop again before its time to drink. Or who knows maybe I will keg and take to a party.

I find most hoppy pales ales are great fresh. Keep it around 5% 2 weeks in primary, dry hop 1 week in primary, keg and force carb after the 3rd week.

Old thread fellas. The OP posted back in January. Just wanted to mention.