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I seem to do my mash/sparge a bit differently than normal. I mash for an hour or a little more and then drain, add 1/3 of the sparge, which is usually close to 170/77*, stir and let it sit for close to 10 mins before draining and starting it over again. I’m assuming this doesn’t quite get the...

I recently brewed 4 quasi IPAs to see how the time differences changed the aroma/flavor. These ranged from 53-77 IBUs (Rager) so these were certainly hoppy beers, yet some suffered from lack of head retention.

Every once in a while I have a beer that suffers from lack of head retention. I used to use carapils but began using white wheat. What is the necessary amount to use to help? And which does a better job with the same amount?

Thanks for all of this info helping to clear up a few things! I don’t think I’ll bother with trying to save yeast. Dry yeast isn’t expensive and I’m not sure how often I’ll make mead anyway. Now I’m a little curious how something like US-05 would do with a mead... Maybe one day I’ll try it and...

I have slowly been drawing closer to trying my hand at making mead. I’ve been brewing beer for nearly 8 years. I bought my wife what she needed to make fruit wines years back but after 2 wines simultaneously she gave up so I’ve adopted the gear, which included three 3 gal Better Bottles. I...

Not sure exactly what style Heady Topper is but it was stated to be all that but clear. And, yes, I know it’s more than just lowered bitterness.

Nope. Never implied it was the same yet clear.

To each their own I suppose, though I have to disagree with your analogy. Aesthetics and sushi vs tacos seems to be a right turn. So are you thinking that were these popular hazy IPAs identical in every way except clearer that they wouldn’t sell, that people would go elsewhere because it not...

I’m not hung up on the style being cloudy. The fact that it’s like that isn’t a turn off as I know it’s not necessarily a bad thing. There are many styles of beer that are just that way, some of which I brew myself. But not everyone is knowledgeable and the sight of a murky beer has no doubt...

I never said the style wasn’t good. I said I completely understand the desire to have a minimal bitterness. And the typical citrusy/fruity hop flavors are great. I just don’t understand the desire to make it a cloudy beer. I’m not sure how this isn’t intentional. It’s not hard to reduce the...

I actually just brewed 4 quasi IPAs testing what you get by late addition hops. Each had just 1/4 oz of Centennial for bittering and used 1 3/4 oz at either 21, 14, 7, or a whirlpool. I must admit, to my surprise, that the 21 min had no more hoppy flavor than the 14 min version, but had a bit...

What I was told was that the example of the NEIPA using flour (what kind?) to make it hazy was Sam Adams. True? I don’t know. The $1.99 single at the grocery store was from a well known brewery an hour or so away from me, though I’ve had a few of their beers I felt were less then stellar, and a...

Well, except it’s not a side effect, it’s chosen. Sometimes it’s a lot of wheat, sometimes it the yeast, and I’m told a brewery uses flour (what kind???). If it were a side effect it wouldn’t in the very beer. And I’m not averse to cloudy. I just don’t understand why it’s considered aesthetic...

According to the bottom of their can: Doesn’t seem to me to be good from the day it was canned if this is what you get... *EDIT* Glad I only spent $1.99 for the one!

Dunno, but it hasn’t been available long. Was it supposed to be a hazy style?

The beer/wine manager at my grocery store raved about this local strawberry milkshake IPA. I was a bit hesitant and found a single to try. The beer is ok. To me, nothing to rave about, but the aesthetics are horrible. I don’t understand the desire to have a yeast chunky beer. This is the beer...

Premeasuring for starters sounds like a good idea. It’s almost always for starters (6 oz usually), except for the barleywine I’ll be doing next. If I’m doing a strong beer I can’t the gravity high enough with (I can’t handle more than 12 lbs of grain) I usually use LME.

I use a similar amount (6 oz for a 1.5 qt starter - 1 qt for the beer and 1/2 qt for the jar for keeping). The mess seems inevitable it would seem. And what a mess if it isn’t wiped up soon afterwards!

I used to use a ceramic container with the snap down lid with a gasket and those eventually clumped a bit. Maybe it’s the higher humidity levels in central Texas?

Thanks! I think I’ll try just heat sealing it with most of the air squeezed out.