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i just fermented a belgian wit at 90f and it turned out fine. lol not suggested but you know... its all about what the yeast fart out at diff temps

it was funky , nothing to write home about. only thing is, keep her warm. didnt seem to really get going unless it was around like 80f

i added 4 cups to a 5 gallon batch and it way to overpowering... did another with 2 cups, and it was still a little strong. directly into keg

Hey dont forget to goto P49, they have like 25 of their own beers on tap!

get a grainfather, fast brews, no mess. I probably have 50 brews on mine and ive had 0 issues. Remember you pay for what you get.

i was drunk one night filling up a keg and i was like "ah hell ill just throw the nibs in the keg". Well this was the best thing i have ever done. It began to plug the dip tube with cocao nibs, since they are quite large the beer was able to flow slowly through the nibs in the dip tube created a...

after my boil i wait at least 10 min to sterilize my chiller with hot wort, this lets the crap settle to the bottom of the pot so it doesnt clog the filter.

i think ive brewed at least 50 beers with my grainfather so far. with 0 problems. using the old controller, no issues, shes still doing 100% as always rice hulls are good addition, but other then that shes solid as a rock.

a milky cloud suspended in the middle.... something aint right.

theres seems to be some sort of alien turd stuck to your glass. whats the reasoning behind mashing the pecans ? grain might soak up a little oil?

if you pull the relief and theres gas, its probably sealed. chill out.

waiting to drink an ipa for 4 weeks is a horrible mistake.

if your racking for clarity its a mis-nomer. what i have found is the yeast is the big player in clarity.

search citra cerveza billy. no need for those ****ty fruits when u got good hops.

heat that bitch up, 68f aint gonna cut the mustard. even if its 100f out and u put that fermenter out there for a couple hours it aint gonna be 100f.

take room temp water, like 300ml, sprinkle gelatin in there and wait a couple minutes for it to hydrate, microwave it for a minute to sanitize it and dump it in your carboy. if you can can cold crash the carboy that will help aswell.. cheers.

amarillo + simcoe? dry hopped

that citra cerveza in the recipes database is god dam amazing

i live by the mantra if i think my brew is sub par, its sub par (people will say its good). if i think its excellent people think its amazing. to be quite honest i was never able to achieve a decent ipa with an extract brew, possibly because of my boil volume. went to ag and full boils and they...

dude you fermented with lacto for 24 hrs, it didnt magically convert all your sugars to alc in 24 hours. proceed as usual with the kettle sour instructions.