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Look no further than the national statistics. The big guys are buying small craft breweries in an attempt to keep their market share by shifting their focus. The craft beer scene is not a bubble rather a shift in consumer demand.

See, this is where I think the calculators need a bit more of an explanation. All of these comments make total sense about using highest ferm temp but the calcs never specify this and therefore confuse the hell out of those of us who aren’t well versed in the relationship of pressure and...

Yeah I get that, but the calculators I have seen are asking for current beer temp not ferm temp.

Got it- will do. What the heck are those calculators doing asking for the current temp of beer then? I have sufficiently confused myself enough for a Friday, time for a beer.

Update: Thanks everyone for the imput! I am going to go with disregarding any potential CO2 ingestion from the balloon and I will stick with the bottling sugar amount based on the temp of beer when bottling.

Someone who sounds much more sciencey then me will probs respond to you but I think the short answer is yes and no. That it does tend to create a blanket but that blanket is not permanent and that the Co2 and O2 will eventually mix.

So, although I realize there is much debate on the need to prevent suck back during cold crash, and up to this point I have been on the side of not caring about it, I have decided to try the balloon method of preventing 02 suck back. For those of you who may not be aware of the balloon method...

I don’t think that using the juice is a no no. One of my favorite beers is DogfishHeads Flesh and Blood. On their can it mentions using both the zest and the juice from lemons, blood oranges and I believe grapefruit as well but not 100% on the grapefruit.

I once thought the same thing, that flaked oats would help with head retention. But, the community here pretty unanimously told me otherwise. Oats have a decent amount of oils which will hurt head rather than help it. Every IPA I have done over the past 2 months (about 8) have been with an...

For starters, you do not have to take out the boil hops at all. Many, if not most, homebrewers throw the hops straight into the kettle (other than post boil additions) therefore there is no way to simply remove them. After boiling stops the isomerization of hops may not completely stop but very...

I’m in Frackville and interested in some of these things! PM me!

Now thats what I call sticking with your joke! haha

Check the dip tube to see if you have any gunk in there. I had a raspberry stuck in my tube once and every beer I poured was a pile of foam until I removed it.

Nice! I really get the minty flavor on the back end. The initial taste has been described as orange soda-esk and I am not sure if that is the taste I am getting, and in fact I don't really know how to describe it other than delicious!

That is awesome! I used a super simple grain bill- essentially a SMASH with a lb of wheat for head retention/haze 13 lbs 2 row 1lb white wheat London III yeast - 200 billion cells est. Water Chem All in mash water (5 gallons) Gypsum 1 gram CaCl 8 grams MgSo4 5 grams Lactic acid 3.69 mL 5.38...

If ya have a chance let me know how it works with rye. Like I said I got crazy mint flavor and I’d be interested how that interacts with the peppery rye.

For anyone that cares to know- WOW. This is such a unique hop. I really get the mint flavor in my all Sabro NEIPA. It is just so different from all other hops that it is totally worth using at least once. I’m glad I bought a lb. of these hops because I think I’m in love(don’t tell my SO)

He posted this exact thing on another forum. Copy Paste style.

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