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I just received a Speidel 10L Braumeister V2 all-in-one brewer from Morebeer.com which was described as “Used – Refurbished This unit is used. It has been restored to working order. It will have cosmetic defects and show signs of previous use.” The word “refurbished” has come to mean less...

On top of their already low prices, Ritebrew gives volume discounts on certain products, like 10+ pounds of a malt or 10+ packets of a dry yeast. No free shipping, but it's fairly priced and there are discounts after you spend enough. I also love their yeast pre-order where you order a...

Speedee shipping. Overnight delivery to the Chicago area!

I have the Big Three — Blichmann Beer Gun, Tapcooler, and the Boel iTap. For a quick fill, nothing beats the Tapcooler. Setup and cleanup on the other two is significantly more effort. That said, 80% of the time, I use my iTap now. It has the highest learning curve and highest amount of initial...

That's a different issue. According to Charlie Talley of Five Star Chemicals in an old podcast interview, that's a component of Starsan binding to the hose. He said that cleaning with PBW would remove it.

During the malting process, the grain is soaked then allowed to begin to germinate, dried to about 10% of the water remains, then kilned at between 140F and 160F for many hours. This temperature is almost exactly the same range at which corn gelatinizes and is too low to denature the enzymes.

The kilning step of the malting process has already gelatinized the starches, based on my brief bit of research. https://www.howtomoonshine.co/blogs/review/malted-corn-review

Mine wasn't too happy decades ago when I was brewing on our kitchen stove and the pot which was too wide caused scorching of our Formica countertop. Eventually, she got a solid surface replacement a couple decades later, but she still let me continue to brew. We have a silent agreement about...

It is surprising there has been no follow-up after so much effort was put into the original post. Sadly, that is all too common on these forums. Whether it's an experiment or implementing a suggestion after advice had been sought, I have often wondered about the end of the story, only to be left...

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Yes, a good safety reminder, but that's not the question I was addressing, which was regarding foaming upon opening. I found this article which brings up a cause that is intriguing - beer stone in the bottle causing nucleation...

This is SO cool! I'm dying to know how it turned out.

Here are the levels of contamination in cornmeal allowed by the FDA: Whole insects: Average of 1 or more whole insects per 50 grams Insect filth: Average of 25 or more insect fragments per 25 grams Rodent filth: Average of 1 or more rodent hairs per 25 grams OR Average of 1 or more rodent...

It's not pure volumes of CO2 that cause gushers. I have saisons bottle conditioned at 3.5 volumes in champagne bottles that have no problem when uncapped.

Most likely the beer wasn't fully fermented at bottling time or you have some sort of contamination. Contamination could be in spite of generally good sanitation if, for example, you previously bottled a beer fermented with a diastatic yeast or brett using the same hoses. This can also happen...

I've used erythritol as well for backsweetening fruited beers. Very natural flavor at modest levels. I noticed that Costco is selling a blend of Monkfruit and erythritol sweetener. I think I'm going to try it next time.

My assumption is that they were designed that way so that when the workers for Pepsi were removing posts for cleaning, they didn't lose the poppet. Just a guess though.

That style of poppet shouldn't fall out of the post. The legs are supposed to rest firmly on a ridge inside the post. They can be a bit difficult to remove. I wonder if it is somehow causing nucleation now that it's sitting directly on top of the dip tube.

I feel like the my last pouch of Regal Lager is more powdery and clears more slowly than what I used last year. Have you tried clarifying with gelatin or Biofine Clear? My American Pale Lager brewed a couple months ago, fermented with Regal Blend, and fined with gelatin is crystal clear now.

Pretty sure it'll affect your beer. There is a much better and no-rinse method of using bleach. This approach uses much less bleach, too. HOWEVER, you must take care to follow very simple instructions to avoid a dangerous reaction. I heard a Basic Brewing Radio interview with Charlie Talley...