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To a small extent, yes. It's like making soup or a stock and continuing to cook it down. By virtue of concentrating everything but water, you're going to make a thicker liquid. OTOH, the more you boil the must the more flavor and aroma you're going to break down. There are many other ways to...

I wouldn't worry about it, personally. The number of cells of bottling yeast in one bottle is not going to be a lot. Killer strains are all wine yeast which are generally not great at fermenting malt sugars. They will have a hard time competing themselves in that environment. The less they can...

Unless your car gets exceptionally I hot, I wouldn't worry about the temperature during transportation. I would avoid bottles smacking into each other and maybe wrap the containing in a garbage bag just in case a bottle blows or cracks. A warmer environment will speed up bottle fermentation...

Not only is Bru'n Water an excellent tool, but it has IMO the best explanation of water chemistry for brewing: General 5 | Bru'n Water

Start small and work up until you're happy with the heat. You can add peppers as a post-fermentation addition instead of during the brew day. Add, test every day for five days or so. If you find the heat and flavor has leveled off and you want more, add another round of peppers and repeat...

I would venture a guess that if such a beer had a historical basis, it was made to stretch out barley supply and probably not at any brewery of particular note or volume. Between purity laws and the general pain rye can be in the mash, probably little reason for much exploration on that front...

My understanding is that both Belle and M29 are derived from the same source as 3711--a strain known for pretty mild character at lower temperature. If you want to get assertive flavor out of it, you need to ferment it far hotter than you think. 89-90F. I'm serious.

You should be able to harvest from the Ommegang bottle. I'm not sure about the weizen. If it's not pasteurized, it may be a different bottling yeast. Some German breweries are known to centrifuge out the weizen strain and use a more neutral but poor flocculating strain for bottling to maintain...

Many English and English-derived strains (like Conan or the many Chico variants) can throw various amounts of peach esters especially when fermented on the cool side.

I've never seen half gallon growlers that take a crown. If they're out there, they are probably expensive to source. Several Mexican breweries put out quart bottles that will take a traditional 26mm crown. That's probably your best bet for a regular bottle. If you have a capper with a 29mm...

Have you tried smoking wheat malt yourself? I started brewing these beers before the Weyermann product was available as that was my only option. I've never found their product to be remotely close to the level of smokiness I get. Even with malted wheat it can be smoked as long as the...

How dark was the crystal in that recipe??

Hops will keep growing as long and tall as they can. If you cut the bines, they will just grow from a lower leaf. You can fertilize to encourage cone production over vegetative growth, but they will always continue to grow. As far as they know, they are growing for years of survival and want the...

The two bolded statements have a lot to do with each other. The larger, legacy craft brewers are under attack from a lot of directions and smaller local brewers are one of the biggest collective assailants. They can brew beers that larger breweries just can't get into national distribution as...

There's certainly those people out there who think every historical style is necessarily sour or brett-y. That's simply not true. For the vast majority of at least European beer history that we know to date, there was way more effort made to brew and consume beers quickly to avoid souring...

A medium roast is an extremely subjective term. At larger coffee shops a medium can be well into second crack. At some third wave roasters, medium can be your forty-five seconds out from first crack. Their dark roast may be before second crack hits. For me I consider a medium roast the point...

This is a pretty good example of why I am a critic of his writing. He dismisses the idea that there could be sour versions by making a sweeping generalization that hops kill LAB. It's the sort of sweeping generalization he criticizes others for making that he has no shortage of in his own...

For the most part, homebrewers are not actually buying direct from farms or to the extent you're buying direct, you may not even be buying their harvest. Most hop retailers available at our scale (and much of craft beer in general) comes from wholesalers like Yakima Valley who buy from many...

Beer and especially craft beer sales are down overall. High end and craft spirits are dominating the market, which reflects an overall diminishing interest in craft beer. Homebrewing follows the craft beer market. Homebrewing was at its peak in the middle of the last decade right along with...

Oh you're right