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Can’t remember the website but I saw a study where they actually measured IBUs for whirlpools down to 145 or sonething. Basically no change in IBU if I remember correctly.

^ This. And why do you want to emulate Burton upon Trent water for everything? From what I understand the breweries out there all use well water (and pretty much always have) which varies based on where they pull it from. There's no magic Burton formula that makes great beer, it might be a good...

I’d guess you just transferred some trub that settled out. It’s normal to have the first pint or two be very cloudy, they’ll clear up after that.

Why not just drop the baking soda and pickling lime which will allow him to reduce/eliminate the lactic acid. Those additions are just fighting each other. Or are they actually bringing something to the beer that I'm not aware of?

There's no way anyone will notice a 0.12% abv difference, the calculator you are using is making lots of assumptions and estimates to reach that value, don't sweat it. 40 is jet black, 50 will be to. I'd be worried about it being too roasty but I don't love roasty beers, just like I'm sure...

Immersion chiller? If you want to speed it up put the kettle in a big tub of ice water. There's a lot of variables at play to give you a firm answer but ultimately the bigger the temp differential between your wort and your cooling water the quicker heat will transfer. It stands to reason that...

Uh, What? He's using fermentables and hops in line with an American IPA.

I get 25% boil off, it'll vary by equipment but in order to have 6 gallons at the end of my boil I have 8 going into it. 30% doesn't sound totally unreasonable. As for driving off compounds, I'm pretty sure that's temp dependent. If so it doesn't matter how vigorous your boil is or how much...

3.5 ounces in 5 gallons? That ain’t no IPA. That’s probably not even a pale ale, not sure what it would be besides boring. Ok, maybe that’s a little harsh. For reference my last IPA used 11 ounces with 6 being used after the flame was shut off. The recipe doesn’t seem bad, just try adding...

I’ve always wondered how you could do this on one of those without introducing air bubbling up through your beer. Sounds like an absolutely absurd thing to do. Hopefully for your sake someone chimes in with a solution. Absolutely no way would I ever bubble 2.5 liters of air though my beer. In...

What was the weight of the 30 and 15 minute additions? I'll agree that not having anything after flame out will result in a lack of aroma.

Package date was mid July, so yes, fresh. LHBS hooked me up with another one both times so no money out of pocket but frustrating none the less.

It usually takes mine about 2-3 weeks to drop crystal clear. Doesn’t matter what style, color, cold crash protocol, etc. slight haze for a couple of weeks (not NEIPA style haze) then boom, crystal clear.

Another thing worth noting is that both of the dead yeast packs were pretty dark, not sure if that's a sign of dead yeast or not. The new one I picked up was a nice off white creamy color and if performed as expected. Starter was built using light DME at a ratio of 100g/liter. Gravity sample...

Sounds like you are probably getting oxygen and likely from the siphon. Here’a Some hints. -fill the keg with starsan then use your CO2 to push it out. What’s left will be CO2. -purge all hoses before using them. -fill the keg from the liquid post and push the CO2 out the gas post or PRV -...

A lot will depend on the design; how big the original fridge was, how well it’s insulated, how well it’s sealed and how well air can circulate. Getting 4 buckets to typical cold crash temps is going to a big chore for any small fridge though.

Brewing with wild hops is a great opportunity, though it does come with some risks. Primeraly having no idea what the alpha acid content or flavor are. Hopefully someone else also isn’t working on a plan for them when they come ripe for harvest. I would research hop teas which would allow you...

I make 6 gallons. I know I’m leaving some in the kettle mixed in with coagulated protein and hop debris, I know the hops are absorbing some and I know I’m loosing some volume to trub in the fermenter. When I fill a keg it gets filled all the way with very little clear beer left behind. Brewing 5...

Personally I have found no need to over carb as you really don’t loose a lot of carbonation if you move quickly, plus higher carbonation means more foaming beer. I have also found that reducing the pressure results in more foam as it starts to come out of solution in the line. Maybe going to a...

last night I built a starter for a brew I’m doing on Sunday. It’s a big one so I was planning on stepping it up today. When I checked on it this morning nothing had changed. Gravity is the same, no Krausen and when I turn off the stir plate no yeast settles. This is the second time this has...