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I've had pretty good experiences with this company. Granted, it's not a huge operation, but when I ordered a back order item, I was notified by a company rep and verified if I indeed wanted said item, which would have take a while to get, or change to a more available alternative. This...

I have not personally associated with too many homebrewers other than my good buddy that got me started on this awesome hobby. I also don't really do social networking other than than this forum (if one would even consider HBT social networking). I'm such a social network noob that I'd have to...

With no chill, have you encountered any issues with too much DMS? Sent from my iPhone using Home Brew

I used to shake the crap out of my wort and beer and recently switched to sintered stones to dissolve gas instead. Since then, I've had great foam and head retention. I'm still working on my serving system and occasionally get way too much fobing in the glass and when filling up growlers...

This can happen from excessive fobing (foam on beer) during your process. The usual culprits are when you oxygen before pitching, during fermentation, during carbonating for kegging, or during packaging. Any time you shake a fermenter or keg to dissolve a gas (be it co2 or o2 depending on...

Keg it cold then pressurize to carbonate. Gases dissolve better at colder temps. Sent from my iPhone using Home Brew

That sounds totally awesome! Sent from my iPhone using Home Brew

Yeah. Great idea! Very pro-like. Sent from my iPhone using Home Brew

Dominate! Looking good. Sent from my iPhone using Home Brew

Thanks! Sent from my iPhone using Home Brew

I guess I don't have a pic of my kegerator, but these pics show my setup and ferm chamber. Sent from my iPhone using Home Brew

I get this advertising ploy. Over the last year or so, the beer industry has lost a small percentage of market share and sales, which is thought to be due to increasing market share gain and sales from the premium liquor market. For the beer industry as a whole, even a small percentage shift...

I found one! Heavy metal contaminants are electron acceptors for polyphenol oxidation, not electron donors. Sent from my iPhone using Home Brew

Chill haze is thought to occur from oxidized polyphenols polymerizing and complexing with proteins (or polypeptides). So limiting oxygen pick up, polyphenols and/or proteins may help with colloidal stability. To limit o2 pick up, try purging transfer vessels (kegs/bottling buckets if possible)...

Just put to bed a white ale. A nice summery brew. Super hot brew day! Sent from my iPhone using Home Brew

My take on this topic: of the beers that I ended up aging a significant amount of time, the factor that contributed most to long term flavor changes was O2 causing stalling reactions vs flavor taints caused by spoilage microorganisms. As an example, a sample aged over 9 months had less...

Congrats to you! That's awesome. For my daughter's birth, I made an orange blossom mead. I know it's not beer, but my plan is to keep some until she's ready to have some herself. I've heard that mead ages really well. Sent from my iPhone using Home Brew

I'm a big fan of dry hoping in the keg. Amazing evolution of flavors as the keg empties. Sent from my iPhone using Home Brew

Reasons to boil: 1) sanitize the wort 2) decrease wort pH 3) concentrate wort 4) add color and favor through Malliard reactions 5) isomerize alpha acids for bitterness 6) precipitate protien/polyphenols (for haze stability) 7) complex oxalate with calcium (for haze stability and to avoid...

Hops utilization would improve with increased temp from high pressure boiling, but that's the only advantage I can see. Someone suggested fermenting in the PC under pressure, and that's a technique that's been shown to reduce esters (at 1.8 bar gauge around 26 psi). Higher levels if dissolved...