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I had this problem with my Pixel 5A. I went on tilt's website, and they had a link where you can download the app if you're getting this message. It works great now.

I use this one, and it has worked great. Does a nice job of making sure dry hops stay out of my kegs, and it seems to sit at just the right level. I've been able to suck up all the clear beer in pretty much every transfer.

It sounds to me like he predoses the bottles with sugar, which I would think would be less splashing and handling than trying to stir priming sugar into the full batch. But I may be wrong about his process.

If hop aroma is fading, my first thought is oxygen exposure. In my experience, and based on your process description here, it's a lot easier to oxidize your beer than to get it infected with something. Particularly if this has happened on multiple batches and only after bottling. Seems unlikely...

I do this with every beer I make. I make a larger starter than I need, cold crash it, decant most of the wort, use 2/3 of the slurry for my batch, then save the other 1/3 in a sanitized pint jar. (I usually pour the decanted wort into a sanitized container so I can top up the pint jar, if...

I also got back into things a few years ago when I learned about clarity ferm! I can do gluten, but my wife can't, and I had gotten tired of not being able to finish batches before they were past their prime. Clarity ferm is a godsend! I've used it on about 25 batches now, and my wife has never...

[deleting accidental double post. I'm too excited, I guess]

In!

You'll probably be just fine! Worth avoiding in the future, but it shouldn't be a big deal. The biggest concern with tap water would be potential contamination and then the presence of chlorine/chloramine, which can create off flavors. The risk of contamination is pretty low, especially if your...

You could always put that remaining 800mls in the fridge overnight, decant the starter beer, and pitch the yeast cake tomorrow. The timing isn't ideal, but it would at least get you closer to a full pitch!

How did you use the beans? Whole? Ground? In the boil or the fermenter? I have a brew on deck that's attempting to copy a coffee blonde ale I love at a local brewery. They use whole beans in their fermenter, so that's what I'm doing. We'll see how it turns out.

With an SG that high, you should really be pitching the entire pouch of kveik, or better yet doing a yeast starter and pitching even more. People pitch just a teaspoon of kveik in order to induce more flavor expression, but that isn't your goal here. If you want a quick ferment, just pitch more...

How old was the pouch when you got it and how long did you keep it in the fridge before pitching? For the future, I'd highly recommend doing a yeast starter with a new pouch and then storing the resulting yeast cake under starter beer. Yeast do much better stored under beer rather than water.

I had penciled in Imperial Urkel, so I'm glad my first thought wasn't too far off. But I'll check out S-189, too. Does anyone have any thoughts on repitching S-189?

I'm planning my next few brews and am thinking of doing a Czech pils, and I could use some advice on the yeast, as I'm not nearly as familiar with lager yeasts as I am with ales. I tend to brew new styles, rather than repeat recipes. And for the past year or so, I've been keeping a yeast bank...

Drinking that hazy right now! (I figured it would have the shortest shelf life of anything you sent.) So good!

My box arrived today, and I definitely think this counts as going above and beyond! Couldn't be more excited to try these, especially all the different options from Other Half. And thanks for including a cider! My wife is gluten free, so it's great to be able to share something with her! Guess...

Finally was able to pick some lager from one of my favorite local breweries yesterday, so mine went out the door today! This was my first year doing the swap, and it was great fun shopping for beers. I even discovered a few new breweries that I now love! Thanks to Thorrak for handling the admin...

I've also tried to strain through a biab bag before and the break material clogged it horribly. I wouldn't recommend. It was way too much trouble and resulted in more loss than I wanted. I've just given up on separating trub and have poured everything into the fermenter with no ill effects I...

I took a few years off for life reasons, myself, and like you, I decided to move to smaller batches when I came back. So I now do 2.5g Biab batches on my stove. I like that the equipment is very simple, and it makes it easier to fit in a brew day. Plus I have more variety of beers around. I just...