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Yeah I spent $6 on each pack of yeast. Was not happy about this. Never worked with expired liquid yeast though, so I had no idea they were completely dead. The S-04 took off rigorously and I've got beer, whatever kind it turns out to be, so we'll see how well I actually like S-04 in what started...

https://www.northernbrewer.com/pages/priming-sugar-calculator So generally I've found I need to reduce the calculation of priming sugar solution by 10-15% to prevent gushers. I brewed a Quad for the first time and decided to follow the instructions and only decrease by 5%. Now all of my caps'...

Got quite a bit of S-04 on hand from a bulk purchase, here goes $1.95.

Got what I assume will be a killer scotch ale in the works. Old Chub clone. 2.5 gallons, 1.090 O.G. I purchased two 1728 packets from my LHBS on closeout due to dates (Feb 2018) and I pitched them both in. Smack pack swelled the bag only about 10% after 4 hours. I just pitched it in without...

Ice added to wort at 150 degrees Didn't use my chiller at the time and had to leave for work so I covered it and let it sit for 6 hours in the pot Would peppermint extract work better than teas? I've never gotten quite the flavor and aroma from extract that I have from natural sources

Plastic 5 gallon buckets, no blow off. The lid did pop off from pressure about 2 days into fermentation but I replaced it within a minute after I heard it. I continually "burp" (lift a corner of the lid) on my beers throughout fermentation to prevent lid blow off. Baster is a plastic turkey...

The baster is set in an IO-Star solution for usually 15 minutes or longer. I do have batches come out not infected but those batches do not involve a bag in the fermenter that isn't hops (so dry-hopped IPAs come out okay but nothing else bagged). So basically I can't add anything, ever, to...

Hey, it's me, back with another infection. It's all I post about it seems (just view my history). I can't believe it happened again. I can't figure it out. Beer was supposed to be a Peppermint Mocha Stout. I did the coffee and peppermint and chocolate a certain way because I am so wary of...

FYI I've never had problems with pineapple or oranges. Although if I try again, I bet I will. ;)

Yes always so my racking cane to my bottling bucket doesn't get stuck Edit : but dry hopping never produces infection, so maybe I can rule out the bags

This last stout used 3 bananas chopped and placed in a sanitized hop bag with 2 tbsp of cinnamon and soaked in potent apple whiskey in a Tupper Ware container for a half hour. I poured the contents of The tupper Ware container into the beer after it was transferred to a secondary sanitized...

I'm always asked at the homebrew store what recipe I'm making when I check out. The first couple times I was asked, I was very puzzled, but then I realized that most folks buy just for the batch rather than having stock on hand, kinda like going to the grocery store and buying ingredients for...

I'm sick of infections. Every time I add fruit - no matter if I boil it, soak it in whiskey, or vodka, or blend it with campden and vodka, it does not matter - I get a tart, sour, infected beer. I'm only going to be doing fruit additions in the mash and boil, and then adding flavorings as I...

Wife wanted a Bananas Foster stout, so I began with a base that I believed would work well. I used some brown sugar in the boil and also a touch of WB-06 yeast and I ended up with a tasty, slightly banana-sweet base beer to build up with dessert adjuncts. The batch size is 1.25 gallons. I had a...

After taking a gravity measurement in my hydrometer tube it looks closer to your beer there. For some reason it's just muddy brown when it's all together as a whole. Thanks!

Been meaning to experiment with this malt in an IPA for awhile now. It's "sort of" a SMaSH. Did 3 Qts of water and 1.25 lbs of Golden Promise. the bittering hop was warrior for 50 minutes and the flavor hop was 007 Golden Hop for 15 (leaf). I added one ounce of lactose. No chemicals. Net yield...

I did add some sugar and malto, sorry I forgot that important point. The photo makes the beer look a little sunnier than it is, it's actually a bit muddier. It's not way off base, but it's darker than I'd prefer it to be. I'll try cutting both the Honey and Amber malts down by half and boosting...

Just created an IPA from scratch that turned out very nicely but ended up having an SRM of 19 or 20 (dark vienna, light brown). It was a small batch (3 gallons net) and I used 3 lbs of Pale Ale Malt, 1 lb of flaked oats, 1/2 lb of Gambrinus Honey malt (20L), and 1/2 lb of Amber malt (25L). I'm...

So I want to make a split beer - half nectarine witbier/half lime witbier. The main product is already finished, so I'm going to split it into two different secondary vessels and do one with lime and one with nectarine. I figured I would puree the nectarines to get the most out of them (I have...

Sweet, thanks for the replies. I'm thinking about rotating out the current 3-day old hop additions with fresh ones. I've got a 3-way split batch right now - same base, three different types of dry hops. I'll probably evacuate the hops that are in there (at 3 days currently) and just place a...