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I had an IPA brewed with citrus forward hops and then added mango purée to my serving keg. After sitting for 4 days, I didn’t seem to have any separation although I noticed that the color and flavor changed a bit as the keg went through it’s lifecycle. The first half was more malty than the...

This recipe looks amazing! Do you have any pictures of past brews?

This style seems so interesting to brew and I applaud you for your patience that I certainly don’t have! What did you end up doing? For a small restart such as this I imagine you could use whatever yeast you wanted without impacting the existing esters and flavor. I have never tried restarting...

Have you tried carbonation capsules such as this? I have no experience with these since I keg most of my beers but this should provide a much more even bottling experience!

I don’t have much experience when it comes to identifying infections, but my initial thought is that it could be some slight mold? What was the recipe here? Could it be undissolved sugar (seems unlikely?) From what I’ve read, there is very little chance any infection forming in your beer will...

I have had really good experiences with London Fog at a 68 degree pitch and then a slow rise to 72-74 over the course of several days. I always get the fruity aroma I have been looking for without any off flavors. The body has been exceptionally silky when paired with a low sulfate to chloride...

From what I understand, it does a great job turning the beer red without making it super opaque. There is some perceived tartness when it's used but it's not considered as drastic as a sour beer would taste. You probably perceived it as sour due to the concentration but I think distributed among...

I’ve heard really good things about those filters so long as they are below 500 micron. Anything above and you’re not going to filter out what you’re looking for. You experience some clogging issues at 200-300 micron but it does the job well. 400 should be good for what you’re looking for but...

I’ve heard varying usage levels but 13oz does seem pretty high. I’m gonna make a tea first and see how much I enjoy the flavor before I go and dump 6-8oz if it into my brew

I'm brewing a strawberry, lemon, and hibiscus Saison pretty soon and planned to add 4oz of hibiscus to the boil and then make a tea with 2.5 oz to add to the primary after fermentation is over. I wouldn't be too worried about infection as there will already be some alcohol in the fermenter to...

My beers will definitely clear up as I move through the keg but I usually see peak clarity after about 10 pours. I tend to avoid shaking or disrupting the trub as much as possible for this reason exactly. I had a couple of brews where I was pretty careless and got a good bit of it mixed up in...

Drinking a Creature Comforts Paradiso in a wine glass because why not 🤷🏼‍♂️

Do you guys have any fun traditions you do for those milestone brew days? Every 10th brew I will usually let my friends, who have zero brewing experience, create a recipe together and then brew it with them. The last one they did for the 30th was a coconut blonde that we brought to the lake and...

Going for a Neipa using some of the free hops I got from signing up for AHA! Looking to send it to a competition in august so fingers crossed.

I’ve made a couple of decent sweet stouts, but nothing compared to some of the ‘Molten lava cake’ beers you now see on shelves. Something about my body is always just a tad bit off and it’s never as creamy even with lactose.

Blonde ready to go for a beach trip next weekend, first time giving the parents a taste of home brew.

Essentially lived with 12 roommates last year (3 houses sharing a courtyard) and one of the only beers that kicked after 12 hours on tap was a White IPA fermented with BE-134. I brewed it a couple more times that year but it never seemed to taste quite as good as that first time.

Three cheers and a round of beers 🍻

Recipe looks solid, should be a tasty one! Recently brewed a rice lager using a starter of W-34/70 and the krausen looked a bit funky as well but it’ll fall eventually.

Looks good to me, what’s the recipe here?