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I think there is a big difference. Hops are only considered flavor and aroma hops in the last 20 or less minutes but my personal opinion is you don’t get much until you hit the 10 minute mark. Any beer that your drinking that had that bright hop flavor is definitely heavy on hops after the boil...

What I would do if I was you is look into commonly used ipa water profiles. Then use ez water it’s a free website it will gives you your additions for mash and sparge water. I use ez water with all distilled water because my well water isn’t suitable for brewing. Whirlpool hops are once the wort...

One suggestion I have is to use a lot of hops I know that sounds stupid but most websites say to use a lot less than I use. Also I started skipping the flame out addition and doubling up the whirlpool that really helped. But for my 5 gallon batches I typically use 10oz minimum to 1 pound of hops...

Dry yeast is so much easier. I have also been reading that a lot of breweries use dry yeast as well. I use 05 or 04 for pretty much everything. However I am one of those people that always gets low attenuation with 04 but 05 is a beast and incredibly reliable. For my hazy IPAs I have been using...

This post made me feel better I just got a CFC and had so much trouble on my brew day on Tuesday I bailed on it and used my immersion chiller. Definitely want to work the kinks out to save water and time. The other issue I have with it is getting the thing to dry it seems impossible to get it to...

Does anybody know a good website for bulk grains I’m looking to get a few 50 pound sacks but prices vary a lot. Any suggestions?

I have 3 fermenters so I’ve probably done around 8 in this one. Taking it apart is fine I just find putting it back together difficult. There are a lot of spots where the tri clamps have to be in the exactly right positing or it will mess another one up.

I think that would work and be the more normal way of doing it. I just haven’t gotten around to buying the cip ball. It gets really frustrating the amount of stuff you find out isn’t included with some of these purchases. You definitely have to take apart the try clamps and clean those pieces...

I believe it’s 7 gallon. The way I do it is probably different then most and I plan on purchasing a cip ball. But right now I take the thing in my walk in shower spray it down then let it soak with about 4 gallons of pbw mixture and shake it. Then if there is any residue I get in there with a...

I have the ss brewtech uni tank I. The thing works great but it is hard to clean and put back together. There are a lot of parts and with it being the small home brew size they are all close together. The tri clamps have to be placed in the perfect spot to not block another tri clamp much...

So about 7 months ago I bought the ss brewtech 3 vessel electric system. I have been using a brewers edge mash and boils since then. I bought the brewtech system for a new house and by the time I realized the full build out was more then I wanted to spend it was too late to return it. I tried to...

My very fist time was a complete disaster don’t be discouraged

You fermented to warm which is the reason for the alcohol taste sorry to be the bearer of bad news but this will not go away. This happened on my very first brew because I just followed the direction and put it in a room temperature closet but that really doesn’t work. You have to keep the beer...

My biggest to recommendations would be a simple way to control temperature anvil makes cool sticks and a pump for about 100 it’s great. Fermentation temperature control is everything. The second one would be to invest in a fermenter with a spigot like a brew bucket or the big mouth bubbles so...

Temperature control is in my opinion the most Important factor besides good cleaning and sanitation. If your beer gets too warm it will ruin the best recipie and water profile in the world. The way I do it is is with cool sticks and ice water. It’s fairly inexpensive but with all things in this...

This may not be an answer people are looking for but to keep it simple I’m going to put it out there. First I have to ask have you been satisfied with your beer? If so your water is fine. Second water chemistry enhances the flavor but is not the end all be all a bad recipe will still be bad. I...

I never made this style before but one time I used a pound of honey and the fermentation overshot it’s FG like crazy. The yeast handle different sugars differently.

If you shake it it will carbonate. The picture bellow is the day of kegging being burst at 30 psi 5 minute shake then 3 hours in the freezer.

Yea I mean not even every beer in a brewery gets moved to a brite anymore since everyone has unitanks. I get it if your leaving it in crazy long but mine never goes more than two weeks and that’s another thing I don’t understand why people do leave their beer in the fermenter so long but that’s...

I don’t think to many home brewers actually rack to a secondary anymore so I take it as after fermentation has ended. This is one of those questions where answers vary like crazy certain hops can cause hop burn if left on to to long and hops to early can cause hop creep leading to higher abv...