Search results

For brewing lower alcohol beers, one poster pointed out going light on hops. Try reading this article. It talks about IBUs based on style and the OG/FG pair. I've used it for recipe creation for quite awhile with great success. I actually made a very rudimentary spreadsheet where I can...

Sign me up!!!!

Mine came when I was at a brewery with my wife and she commented that there was nothing in her flight that was as good as what I brew. The epiphany has two parts: Not all pros brew quality beer and brewing quality beer isn't hard if you take the time to learn how. So many people don't take...

Not beer bottles, but we were in a pinch with bottles of wine at a hotel room. I had deck screws and a pliers in the car which worked pretty well. I've since seen a technique hitting the bottle (in a shoe) against the wall but I've never tried it. We have a corkscrew in each of the cars now...

My first fermentation with it (NEIPA) and it's working out great. It fits great into my small chest freezer ferm chamber. After I pitched my yeast I hooked up a CO2 to check the seal. I have a spunding valve that I set to 5 psi for the initial fermentation. After it just started to slow, I...

I've looked around from time to time. I don't have any recommendations other than to point out what may be obvious: You can't just put any kegerator in as a built in unit. They have to be designed for that kind of enclosed environment.

So, my kids are all into the fruited sours (I don't mind them either). Last weekend we picked a bunch of sour cherries from my brother in law's tree. They are really sour. I have enough to add up to 10 lbs to a 5 gallon batch, but I'm not really sure about the quantity and effect. How much...

I don' t get a huge mess when I brew, but with a multi-vessel rig and hose connection changes as you work through the process, it's hard to have no drips. While you are essentially cooking, the use of pumps, hoses and quick connects mean there's quite a bit more risk of spills. I had a silicone...

All grain BIAB is the obvious first step. To me, water is the second. I did a ton of reading before I ever brewed an all grain batch (did extract in the 90's...got back into it all grain in '14). My very first all grain batch had ferm temp control, water/pH management and was kegged. It was an...

Running beer gas with a stout head on a 12% spiced stout. It's glorious.

Very nice. Some of the other bar pics in this thread are insane.

Another nice way to do a timer is with an Amazon Echo. Just say "Alexa, set an add hops timer for 50 minutes". Plus it can play music for you while you brew. I like my Auber Cube with the DSPR-320, but it won't play music, tell me the weather or news like the echo does.

Some people see a similar issue with the top draw floating dip tubes for kegs. You could try what they do, which is 7/16" SS nut on the metal end where it draws in liquid. Apparently it fits nicely over the silicone and metal and holds it down. Not sure if that would solve your issue, but I'm...

Zero issues so far for me (at 57 years old).

This thread went exactly where I expected! Nice work.

Just out of curiosity, what's the reason for stirring the contents of your keg?

The only people I see using brix are people doing honey. I've never seen a pro that didn't use Plato, but that's a sample size of about 6. Clearly most home brewers use specific gravity. Not sure about advantages of any of them.

Interesting. I just ordered from them on April 9th (first order with them). I got a fermzilla all-rounder and accessories. I got shipment notification the same day though tracking showed it didn't actually get to the shipper until a few days later. It arrived last week with no issues.

This guy gets it. There are a lot of people who seem to have the attitude that "it wasn't a style when I started drinking beer, so it's not valid", which is really quite comical. Beer is not a static concept. Every style out there was new at one time and I'm thankful for all of them (even...

You're a bit outdated there. From the BJCP website: 21B. Specialty IPA: New England IPA February 21, 2018 Overall Impression An American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than...