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Hey all, Rebrewing an oatmeal stout this weekend and I wanted to give a shot at roasting my oats before mashing in. I know I have read that roasting your own grain can lead to some astringency unless you allow the grain to offgas for a week or so before use. I was wondering if this is the...

Awesome- I feel better about doing this tomorrow! Thanks for the info!

Yes, I will be checking it! That is great to hear. Thanks!

A short story and a quick question. I had a batch get infected and not in a good way. I have not stopped thinking about it since Sunday when I saw the disaster in my fermenter. I am traveling for work in La/Santa Monica and will be leaving tomorrow morning. I just wanted to know if anyone had...

Just re-level your floor

“you really think you can make a beer like the big guys?” My response: “God, I hope not.”

If you are considering throwing juice in after the beer has been conditioned and chilled then you might as well just put some juice in a glass before drinking like a shandy. This way you can get the ratio right as to how much fruit juice you like and then add that proper ratio to the full keg...

I will take on one aspect of this question. Freezing fruit has two benefits. It can help kill off many unwanted bugs and depending on the type of fruit (no idea what a pawpaw is) can break the cell walls and allow more extraction of the fruit goodness. After I freeze I also double boil the...

As someone in their mid twenties who loves beer and the art of brewing and who has lived in the most hipstery of hipster neighborhoods (but not a hipster himself) in Brooklyn, I have not heard of many of these. I CALL SATIRE!!!

I totally see using many yeast strains in different than intended styles but Hefe in an IPA seems very strange. I couldn’t imagine wanting the esters and phenols in an IPA but that is just me. I can picture the muddled mess as described.

I fermented this with a proper pitch count and the good ole shake of the fermenter to aerate and fermented at 72. The amount of tropical notes that came through were ridiculous. Maybe try a smaller batch just to see if it was an anomaly. This is such an overpowering tropical bomb that it would...

I had an initial sticker shock when I read that until I estimated the amount of gallons of RO water I have used for brewing in the last year. I feel like this is a pretty unique home brew move, I haven’t seen a post like this before! Congrats and cheers!

I know this is a “Let me google that for you” question but I’m going to ask it anyway. How much is the initial cost to do this and what is your estimated upkeep costs?

Idt camera phones are free, you have to buy the phone with it for a cool grand haha

a) you probably won’t boost the booze because the fruit also contains significant water content. Some fruits will actually lower the abv. b) frozen fruit is great for breaking down the fruit walls and making more sugars available. I brew a BW regularly with raspberries and I always use...

I think the common answer is going to be yes and that it will be a waste of hops if you will be able to impart the same aroma you are looking for just by waiting a few days to do a dry hop after primary fermentation has completed.

The sweetness character definitely does match the attenuation of 002. I just always assumed it came from the grain bill. Thanks for the info, looks like I have a new yeast to try for my next IPA. Cheers!

That's interesting, I have read elsewhere that they use a chico strain that is similar to WLP001. I am a big fan of the seemingly clean fermentation taste that I taste from their beer. Also, I know that they have also dabbled with the Sac Trois yeast as well. If what you are saying is true, I...

I think that's a pretty good basis to start the experiment on!

I’ve done SMASH’s of both of those hops and personally I don’t know if I like just those two in combination. Is there a certain flavor/aroma you are looking for?