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So I made a kettle-soured IPA a while back that calls for a little bit of coriander and I forgot to add it at the end of the boil. I tried making a tincture with coriander and it seemed to work well but right before I was going to add it to the kegged beer, I noticed some cloudiness starting to...

Normally you pull from the main mash. The way I've always seen it done and the way I do it is pull 1/3 of the grains, leaving most of liquid behind. The idea is most of the enzymes are in the liquid, so by pulling the grain and leaving the liquid behind, you're not denaturing a 1/3 of the...

I essentially have the same one, and it works great for jockey box setups. I bought mine via ebay from a guy that was salvaging old restaurant equipment. They aren't always on there, but it's worth checking out ebay because occasionally you'll find screaming deals (mine was around $60 if I...

My disclaimer, I'm not a lawyer and this isn't intended to be legal advice. I'm not sure what the homebrewing laws are in Canada, but in most states in the US this would be walking a fine line between legal and illegal at the very least, but most likely straight up illegal in the eyes of the...

I actually don't even bother warming it beyond room temp, other than I tend to put it in the warmest room in the house. L. planterum will sour just fine at room temperature, it just takes a little longer. I tried warming my second kettle sour attempt and I don't believe it was a gentle enough...

If you have negative pressure that means your cooling down which is resulting in a vacuum. I'd be hesitant to try sealing it because if you drew much of a vacuum on a fully sealed carboy, I could see it cracking. I have a few carboys and they work great, but almost all of them have casting...

Ha! No problem, happy to contribute and I hope it turns out well.

It's pretty dark, pretty typical for a porter. Beersmith puts it at an SRM of 31. I didn't add any additional cinnamon to the boil because of the weird ingredient (Cinnamon Toast Crunch). I was just being cautious since I had never brewed with breakfast cereal and had no idea what it would...

I think you'd be fine doing any of them. Definitely make a starter if you're only going to pitch them into the next batch. And don't aerate the starter like you normally would with a yeast starter. BTW, I never took Spanish so I'm not the authority, but it's solera, not soleria...I believe...

Like I said, I'd skip the cinnamon toast crunch cereal. The mash smelled awesome, but most of the cinnamon character scrubbed out during primary. But the tincture will add it back in. It was also the weirdest looking mash I've ever had...the first runnings looked like dirty rusty water. But...

Anybody going to the Mountain Brewers’ Beer Fest in Idaho Falls, ID this weekend? If you've never been, it's a pretty good time...lots of breweries, lots of good beer, and definitely some fun people-watching. It's also known as Utah's unofficial beer festival because our liquor laws suck and...

I can't speak for the Blue Moon clones, but I've really enjoyed Or Xata from The Bruery and Señorita from Elevation Beer Co. I brewed an experimental beer based on Señorita for a club Weird Ingredient meeting; I substituted 20% of the grain bill for Cinnamon Toast Crunch cereal. The goal...

+1, fresh to dried is definitely not a 1:1 ratio...that beer is under-hopped for sure. I've never tried adding hops after conditioning. I'm assuming it's kegged. I'd release the pressure in the keg, then let it sit for an hour or so and repeat. After a couple times doing that, remove the...

+1 on the wand type. My first air stone was just the stone on the end of the tubing and it had a tendency to float to the top. I definitely like the wand better.

33B for #1 might be good since you'll often get vanilla character from oak. That would free up 30A for your Saison.

One word of advice, anything that's in there but not really detectable, don't bother listing it as an ingredient. If you list it and the judges can't taste it, you might get dinged points. In the first one, if the vanilla is noticeable, I'd probably enter it as a spice herb vegetable beer (cat...

One easy way to find out if it's good...taste it. Assuming it's good and depending on how big your family is, it might be fun to bottle it off the keg and share the bottles with the rest of your family. One last chance to try one of his beers.

DMS is part of the reason I asked if the OP is doing extract or all grain; if extract, driving off DMS precursors isn't as big of a concern. But that really isn't what I'd consider a rolling boil...kinda looks like bloop, bloop, bloop. But again, not necessarily a problem.

That looks a little weak to me. At what point was the video taken...well into your boil or right as it was reaching boiling? Also, are you doing extract brewing or all-grain?

Argonaut is one I usually hit.