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Little late to the party, but I'll add my two-cents worth. I've had beers in the keg for up to a year - rare, but it happens. And yes, the flavors change over time. I've had a porter turn into more of a seasonal, picking up some new flavors as it ages, but still drinkable. An IPA would not...

Count me in. Thanks!

I was kind of thinking the same thing. I've used Whirlfloc for years, ever since I graduated from Irish Moss. I also use Clarity Ferm, made by White Labs. I really like that product as it's just a little vial of clear liquid that you just dump it in the fermenter along with your yeast. It's...

Perfect. Thanks!

Hi, I brew extract/partial mash, and for all my previous beers I've used tap water. I fill the kettle the night before and add a crushed 1/4 Campden tablet. I usually let fermentation run for two weeks, starting on the low end of the desired temperature and letting it rise to around 70 near the...

I've been looking around on Amazon, and finally came across stainless steel steam table pans (like they use to serve food on buffet tables - or used to :no:), They come in different depths; 6" seems to be the deepest, although the inside depth appears to be around 5.5", which I think would still...

Hi, I brew extract and partial mash. I'd been using a two-gallon beverage cooler for partial mashes but I switched to an Anova Nano Sous Vide about a year ago. I really like it for holding exact temps, but I'm having some issues with finding proper sized, food-safe containers. I've purchased...

I just checked on another partial mash I brewed since switching to the sous vide. That was a German Alt Beer with a grain bill of 2.4 pounds. The sous vide version was one gravity point lower than the mash tun version. So now I'm more confused since that one was so close. Unless dunking the...

Hi, I just brewed a partial mash British Brown Ale for the second time and I missed my target O.G. by 5 points - 1.049 vs 1.054 (I'm getting the target gravity from BeerSmith). The first time I brewed it was almost two years ago, and I was using a 2-gallon beverage cooler as a mini mash tun at...

I always try to have an IPA on tap; often a Pliny the Elder clone (as I do right now). I've thought about making that kind of adjustment sometime, just to see what impact it has on an IPA I'm familiar with.

Well, nine years in and learning every day! I'll give the Kölsch a try with distilled water. Thanks for your help!

I thought RO water gave you a clean slate to build a water profile on - I wasn't aware it could be used by itself. I thought having calcium, magnesium, etc, in the right quantities was beneficial for all brews, even extract? I don't have access to RO water, but if that's the way to go for the...

Hi, I've been brewing for several years and have never treated my water - never even really thought about it until fairly recently as I see more and more articles about it. I fill my kettle the night before, add a 1/4 Campden tablet and call it good. I brew extract and partial-mash; all ales so...

Ah, that makes sense. I'd seen posts about calculating ABV by the dilution ratio (like I did), but I hadn't really seen anything on taking a new gravity reading. Thanks!

Hi, I just brewed a hard root beer that required backsweetening. I initially had a 3-gallon batch that had a starting brix of 15.2 (1.060 corrected OG). Once fermentation was complete, the final brix was 7.7 (1.012 corrected FG) for an ABV of 6.38%. I backsweetened with a pound of sugar and a...

I've got the keg set at 15 psi. I'll be using a Blichmann Beer Gun to bottle. I haven't used it before, but I'm sure I'll lose at least a little pressure during bottling. I wonder if the thread you read involved bottle conditioning. I've read that you have to monitor the pressure fairly...

Hi, I'll be bottling a hard root beer next weekend. I used Potassium Metabisulfite & Potassium Sorbate before I backsweetened, and it's currently carbing in a keg at 35 degrees, so it's fine for now. I should have around thirty 16-ounce swing-tops when I bottle. I have room for some in my...

I would be most interested in a version without a display. That's only because I have a five keg coffin keezer and it's a fair amount of work to open it up, so a display would not be of benefit for me. Right now I weigh my kegs when they go in, and I have a book on the keezer where I log pours...

Thanks - I figured the mead makers would have a pretty good idea on this!

I wondered about boiling impacting the honey flavor. I also wondered on the amount of water I'll need so it doesn't get over saturated. I think I'll start with boiling eight cups of water, then save off a couple cups before starting with the sugar. That way I'll have some additional...