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It's called a nucleated glass. I don't see any reason why you couldn't DIY one

This is what I usually do with sours but if any microbes survived it, they wouldn't have much left to chew on in a sour. Maybe with a beer like this I should heat it in the oven instead? I'd just have to find the right temperature to kill the microbes without toasting the oak.

I had the chance to try White Oak Jai Alai a few weeks ago and was considering adding a spiral on my next batch. The oak addition is very subtle and I didn't pick up anything that I would consider "woody". I might soak it overnight in a complementary wine like pinot grigio as a sanitary...

We went with Mars Wisdom Panel. There's a promo code on it for $15 off. It was a few years ago so I have no idea if it still works but it's worth a shot: FF6008299TI Share your results if you end up going for it :mug:

If you're itching to know, the DNA tests aren't terribly expensive and they're actually very cool. It shows you the whole family tree! These are the results from our 2. Saaz is Cassie's mom. They just send you a swab to swipe their mouth and you send it back.

I don't brew on a GF but I think it depends on what you're brewing as well as your process and how you plug the numbers into Beersmith. My BH eff is significantly higher if I'm doing something like a lager vs a NE IPA. If you look @Beerdrinker85 Beersmith screenshot, it shows a 7.25G pre-boil...

Just a quick update on this. I guess this flavor I was getting might be subjective. I submitted it to a competition just to see how a judge would describe it. To my surprise, both judges really liked it and it ended up scoring 39.5 and placing second out of 13 entries. They described it as...

I would see a Dr. There shouldn't be anything different in homebrew that is causing this. Maybe something is setting in and you're relating it to the homebrew since those were the last beers you have had.

I refrained from checking the gravity again until I pulled a sample for the diacetyl test since I had the hops floating with the dip tube. But that spunding valve seemed to be completely quiet 30 hours in. I started off at 90F ambient but after things slowed down, I bumped it up to 100F...

Following up on this. Here is a 7% abv that was brewed last Saturday. 17 hours in and it was down to 1.020 from 1.065 so that is when the dry hops went in. I'm using that CBDS with the filter on. I did get a few floaties in the glass but it has been crashing less than 24 hours so hopefully...

ah, cool. Well best of luck to you. Where will the brewery be?

Let me get this straight..... A kegger is not in the budget. You're on here trying to work out how to put a cap on a bottle. Yet, you're opening a brewery? Something smells weird!

This was a split batch with Omega's Voss and Hornindal strains. I pitched a NE IPA on top of those cakes this past Saturday and hope to have results in a few days.

On my last few batches, I did 8 gallon no-sparge instead of the 15 gallons I usually do so I could do exactly what you mentioned. Also consider trying different yeast strains when you split batches. I have a lot of fun with that. When you transfer a carbonated batch, you'll want to use...

I just started using them recently and I'm a fan. I ordered 2 and after pouring a relatively clear gravity sample 48 hours into fermentation, I ordered 8 more. These 2 pictures show what remained after a couple counter-pressure transfers. I was able to move nearly every drop and all that was...

You should holler @fredthecat https://www.homebrewtalk.com/forum/threads/you-still-use-hops-in-your-beer.636342/

lol, go Cubs go!!! I have not done a triangle test with the same yeast. I posted the results a while back from keg fining 057, US-04 and 1318. The two that I fined ended up being noticeably more drinkable a week later so I ended up fining the third one. On that note, I think I'm getting hop...

Just to be sure, set and forget is still force carbing. I think what you normally do is referred to as "burst carbing" where you hit it with a high psi for a day or longer than lower to serving pressure. What we have been discussing in the thread is letting it carb naturally in the keg...

Well done! Easily one of the coolest labels I've seen and definitely the most excited I have ever seen anyone get after taking a sip of beer lol

That is surprising. Same yeast?