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Agree with the above statements. I was involved with a craft brewery where the SOP for double-batching was to brew 7bbl on day one, transfer to a 15bbl fermenter and pitch yeast. Brewed another 7bbl. on day two and transferred on top without adding any additional yeast. Never had a problem with...

Oddly enough, before reading this thread I was thumbing through the Jan./Feb., 1996, edition of Brewing Techniques. I understand the plight of print media, but I find print more spontaneous and enjoyable than depending on electricity and screen time .... I also admit that I do keep some things a...

Old beers ... usually ones I don't like for whatever reason ... are fertile ground for blending. Nothing to lose if they're on the short list for dumping anyway.

I've run Diamond under 1 bar pressure with room temperatures in the low 70's and have had not problems. Very clean German pils. I've since begun using a swamp cooler to lower the temp a bit ... no particular reason other than peace of mind. Have a couple packets of S-189 and S-23 that I'd like...

MoreBeer has it listed in both 500 & 11g packets. It's on Amazon too, at twice the price and the directions to "Hand Wash Only."

Got my commercial-grade stir plate years ago from a lab selling off old equipment on Ebay.

Ha, didn't look at the dates. The bucket gave me some ideas as well. Anyone out there care to share the specifics of a pump/spray ball system that does a good job of cleaning sankes?

Would you mind sharing the specifics of your equipment? I've been looking for a rig to clean sanke keg fermenters and the problems I've found on customer reviews are often 1) the pump pressure is too low to spin the ball, or 2) the purchased ball is too big to fit the sanke opening in spite of...

I pressurize after cleaning and sanitizing and leave the keg until needed. If the keg lacks pressure after a period of time there's a leak somewhere. Easier to cope with those issues while the keg is empty and outside of the chest freezer than later on.

I swapped my BYO subscription for Craft Beer & Brewing years ago, primarily because BYO and Zymurgy seemed like duplicates and Z was part of my AHA membership. Have kept every issue of CB&B, it's a slick, well written publication that begs to be browsed. Zymurgy, however, seems to be hit-or-miss...

Trending toward more 11 gal. batches ... twice the beer with only a little extra time.

Very interested in this one.

This would be quite interesting to test.

Yields from backyard hop arbors in my area of Ohio are down significantly this year. This was confirmed when harvesting at our club's hop project .... 2023 = 100 lb. green Chinook, 2024 = 36 lb. green Chinook. Didn't bother to harvest some rows of other varieties. Could have been the dry...

... and German friends in the wine business are shocked when they see US bottle prices.

So many uses beyond the brewery.

Totally agree with this and comments from others .... Tapcooler is a great piece of gear. Usually use 16 oz. Grolsch swing-tops. I found that when taking growlers to mixed gatherings I often returned with partials. Leftover bottles can go back into the fridge for later consumption without the...

Ichiban (or No. 1) is all malt, though I wouldn't be surprised if other brands in Japan use rice. Interestingly, a decade or so ago I was in Japan and my host family thought that I, as a former farm boy, might like to see a grain elevator. Interesting tour, and I found that their processing...

Reminds me of a pound of whole hops I got from MoreBeer a number of years ago that read "Czech Saaz - 13.l% AA." I emailed and they quickly replied "Oops, should be 3.5%"

I started out exactly the same way and stayed there until local homebrew shops began popping up where I could find proper extract and other beer specific ingredients. Don't remember exactly when I switched to all grain ... sometime in the '90s. Have the all-grain gadgets now anyway, so I seldom...