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Greetings from another (former) Philly boy.

I'd bottle it, let them carb up for 2 or 3 weeks, and then bottle-lager them in the fridge. Put 6 at a time in there and give them 2 weeks at the coldest part of the fridge before you enjoy them.

I'm going to try to get a brew in on Wednesday now that school's out for the term. Planning a Czech Pils, already got a yeast starter with WLP802 going.

I haven't decided yet. It's still in primary so I'm trying not to judge it at this point. Even if it ends up being a baconless bacon beer, it'll make a good conversation piece with my co-workers.

Your OG, and thus your ABV, could be affected, which isn't necessarily the worst thing that could happen. If this is an extract batch, your OG might be what you expected so long as you used the correct amount of extract. What was your recipe?

I adjust my times as best as I can. Brewer's Friend has an option that accounts for no-chill bitterness. You do have to guestimate your times, though, and I'm happy to experiment here a bit. Also, never pour wort direct from the boil into any container - the risk of burning yourself aside, you...

A fairly basic BIAB equipment list: 40L brew pot (at least 40L, bigger is better) large grain bag that fits pot brew spoon or whisk (to stir clumps out of mash) grain mill* hydrometer thermometer heat source (LPG burner, electric element, etc) 30L fermenter vessel air lock grains, hops, and...

I had some oak-smoked wheat sitting in an air-tight bucket for about 6 months. Used it recently with excellent results - smoke was well preserved. Anything air-tight should serve you well.

While I get the occasional crystal-clear beer, but I definately get chill haze with my brews. I don't find this to be an issue, though. If I were entering competitions, I'd care a bit more, but I don't. I'm looking for beer I and my friends enjoy drinking. Palmer says the haze is caused by lack...

As the title suggests, just me going on about my brew day. Nothing too exciting, but I did decide to experiment a bit with my methods to see if anything in my system was worth changing. Normally I brew in a bag, dunk-sparge, do a 70-minute boil and no-chill my wort overnight before pitching my...

I'd invest in a bottling bucket with a spigot and a bottling wand. This may help you reduce the amount of yeast and sediment that makes it into your bottles. You'll still get some that settles in your bottles, but just pour slowly to leave the dregs behind. If you can't cold crash your entire...

Thanks for pointing these out to me. I would have never thought about the difference in temps or surface reflectivity, so you boys may have just saved me $60-70. I wish I could get a good one for $20 in Oz. I forgot about the Thermopen, actually. I looked for one a while ago, but I couldn't...

My birthday's coming up in the next few days, SWMBO and her father have decided to pitch in some money to upgrade my brewing equipment or buy some (small) new toys. The trouble is, I don't know what to get. I've been considering a mini-keg system for a bit now, but I'm not 100% sold on it...

Just thought I'd post an update on this one. After 10 days of carbonation at 22°C, this is the product. Still needs a bit more time to fully carbonate, but it tastes phenomenal. The yeast may have given me some problems, but I think I'm going to give it another go.

I steep the roasted barley separatley to the rest of my mash. I find whenever I mash with dark grains, I have massive efficiency problems, so this seems to solve it for me. All I did was collect my mash water for the Munich and Carapils, reserving 1L to steep the roasted barley in. I added the...

I used 029 in my last Alt and it turned out fine. It didn't win any comps, but I was more than happy with it. https://www.brewersfriend.com/homebrew/recipe/view/346103/norddeutsches-altbier This was what I did. I have to get more Kölsch yeast so I can make it again...

Stupid question, but is all your tubing food-grade? If not, that may account for the plastic taste. If it's not the tubing, it could be stressed yeast or infection. Check all valves, spigots, small crevices for gunk and clean thoroughly. Read all of the above, as well. It seems the OP solved...

Welcome, from north of the Harbour Bridge!

If you don't have temperature control, and things got too warm, it's possible your yeast went apesh*t and fermented that sucker down in a week. The bitterness you're tasting is probably just 'green' beer. It's too young for you to get a 100% accurate taste. Give it a week or 2 and taste again...

As far as I can tell, my thermometer was calibrated. It was a new one, but I tested it first in boiling water. It read 100°C in the water, so I can only assume it was accurate in reading my mash temp of 66°. I realize there was a risk of oxidation in transferring to another fermenter. I...