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Every winter. I've moved multiple times recently and haven't been able to get a good brew space that retains heat properly going in the last two places I've lived so I usually do a flurry of brewing in the fall to last me until late winter/early spring. Plus two kids, wife and MiL, make...

Depending on the amount of hops, but usually split in half: 170 for 30 minutes 150 for 30 minutes Then finishing chilling

I had a few of my fermenter marked at the 5,5.5, and 6gal marks but haven't actually thought of doing it going further down. May be a good idea finally get off my ass so as to get a more accurate number for future brews!

Hey, just curious how everyone else determines their final beer amount for calculating priming sugar? With my better bottles I generally guesstimate after "removing" how many inches of true are at the bottom, but I am curious what other people do that could improve my consistency and...

Seconding on how long did you let them carbon up? Also, lots of beers can drop clear on their own depending on a lot of factors from the grain bill and fluke. I've had 75% wheat hefe go near krystal in the fermenter before while also had 15%wheat dark mild you couldn't see light through...

+5 gal lime light saison +5 gal blackberry porter +5 gal pumpkin saison +5 gal white ipa 12976+20=12996 gallons

For 6yr old extract kit to come out tasting great is a rare occurrence, so congrats on that!!

Was doing some idle reading and came across a series of references to laws in Scotland and UK changing in regards to the brewing of beer with unmalted grains to avoid the malt taxes. Now I know you can use enzymes to convert non malted grains for making beer and hard liquor, but this was...

I wish the only problem was autocorrect lol. Thankfully the beers tastes great, and the infection has given it a nice tart/sour edge to it which works great with the blackberry in the porter. So it was a happy accident

Looks like bottle carbon krauzen to me. Drink it and if you don't die you got beer!

So sad update... Looks like it was some sort of infection or it was infected and that was rafters. Had two bottle bombs in my speed card cupboard, and my non swing top bottles had bulging caps before I put them in the fridge. The yeast was used from a batch that I thought was simply...

ShineOn, have you noticed any difference between purposefully infected dunder and dunder allowed to infect itself? Also, I keep my pit enclosed, but that's because it is in the same room I ferment and age in.

How much water are you mashing&sparging with? How long are you letting the bag drip? How fine is your crush? For a 90min mash I don't see the time being a problem, though the temp may be one. Otherwise I can only think of PH and chemistry, but even then a 50% efficiency compared to the mid...

My buckets infection just started to get going in November, but all you have to do is put your dunder in a bucket and seal it, soon enough it will get going.

Pretty sure Cbd tincture is a cheaper option for homebrewing, and can be added before bottling like any other flavouring agent. Another option if you are looking for cannabis aroma and effect (and don't want "just" the cbd) is to make your own tincture with vodka. Depending on the strength...

Hahaha guess that's what happens when I only check the reply date above mine and not the OP

Going to add another vote for the bag. You can grind as fine as you like (my grind is borderline flour) and it works great. As well, extended mash may help with your numbers. The last two batches I made ended up having 1.5 and 2hr mashes due to circumstances outside brewing and my usual...

Yeah, but I only had guppies so no bite. May have to get a some anchovies since those are their natural diet. Will report back tonight. And "Pelican Porter" sounds better than simply "blackberry porter", going with that name for sure!

Etymology is very much a science and I agree. I never knew birds could be summoned by my brewing and I feel this topic can give us lots of insight into studying them and this phenomenon. (and I never actually noticed it was being autocorrected until just now to be honest. I was even...

Yeah I searched images of yeast rafters, and it looks pretty similiar. Was just a very wierd look to it, though it may be just more noticeable since I do alot of lighter coloured beers (my only other ones were in primary for 6+months for aging). As for the yeast it was slurry from a...