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Diacetyl is cleaned up more quickly at ale temps, but certain yeast strains generate more then others. It is possible that you'll have diacetyl or, more likely, precursors remaining. Do a forced diacetyl test. A quick Google search will reveal several articles about it, but regardless of...

I just finished fermenting a beer with Bootleg Biology Regal Lager in my CF5 with the Spike heating pad. I continue to be very disappointed in its performance. That yeast is supposed to ferment three days at 50-55F, then crank to 85-95F. I couldn’t achieve a temperature over 79F in my...

I'm going to be at the Chicago Pipe Show this Thursday-Sunday and will have 5 gallons of a California Common with Simcoe in addition to the traditional Northern Brewer hops. First time brewing this style and it's pretty solid. Anyone else going?

I am just finishing up a fermentation of a modified version of MoreBeer’s Not So Common California Common Pale Ale and fermenting with 2112 @62F, simple airlock until near end, then spunding at 13psi for carbonation. I used a traditional German Hochkurz mash which includes a fairly lengthy beta...

I don't know a thing about melomel, but I recently slightly backsweetened a cherry Flanders Red with just a bit of erythritol -- just enough to pull back the cherry flavor lost due to the dryness of the year-old beer caused by the presence of brett. It's non-fermentable, so it enabled me to...

I'm surprised I haven't seen this thread before, considering the number of posts. I started smoking a pipe when I was about 54 and turned 62 today. Along with homebrewing and photography, pipe smoking and collecting is my other main hobby. While I do enjoy smoking and admiring my beautiful...

I was listening to the most recent Brülosophy podcast and they were tasting APAs made as part of the AvgBrü project. Marshall, in particular, loved a beer submitted by @Trevor Mack. Is that "our" Trevor Mack? If so, did you brew the beer with Picobrew gear? Congratulations on the great feedback...

I had similar thoughts, but for a different application. My understanding is that doing a viability starter on a stir plate for a few hours prior to pitching helps the yeast cells rapidly store essential nutrients needing for the growth phase. The product literature indicates that it helps build...

I have the CF5 and the Spike heating pad. It generates a lot of heat, but it's critical to keep the pad in close contact with the fermenter. If not, the fermenter doesn't act like the heat sink necessary to prevent the pad from overheating, which causes the pad's overheat switch to trigger...

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From Brew Your Own magazine

In spite of the silly 10-batch limitation in the app, I still agree 100% with everything that @stealthfixr just wrote.

I heard back from Anton Paar support" I'll just say that when this pop-up started after the app update, I already had 18 batches. I guessed that perhaps there was a free threshold that I had crossed and tried deleting a couple, but it didn't work. I can now confirm that after getting under ten...

Perhaps I should have been clearer, but when I wrote "Of course, you can calculate these values using separate tools", I was thinking in my head about Brewfather or BeerSmith. It is not difficult to enter these values into Brewfather. It's the principle of the thing. It's a great thought about...

I wish mine was 1/4 pint. I waste a lot of beer in order to clear the pump of stale beer or water, if I've just cleaned it. If I were a publican, 1/2 pint would be great, but it's in my home bar. At least it's just a low gravity bitter that I'm wasting.

WARNING! As of a few days ago, following the EasyDens Brew Meister app update, you must buy a $20/yr subscription in order to store batch information. This means that within the app, without the "upgrade" subscription, you cannot calculate apparent attenuation nor ABV because you cannot store...

What happens if you leave it for several more hours? Does the pressure drop further? Pressure gauges can be prone to "slamming", where the pressure is applied very quickly, causing them to read too high. I assume in that case that eventually the gauge would settle on the actual lower pressure...

With my next iteration of my Best Bitter, I will try much higher levels of minerals. Always striving for incremental improvement.

I think most of David's recipes are solid, but this one was a bit of a head scratcher for me, especially coming from a Brit. The use of kveik rather than traditional, reliable, highly flocculant English strains was the biggest issue. Second was the non-traditional inclusion of wheat. Lastly, the...

Isomerization