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Does it taste good? Does it smell good? Why do you have to have a head? If it’s carbed and is alcoholic them it’s fine. Like someone said before not all beers will have big heads. I just did an English brown that has very small to no head depending on how aggressive I pour it. If you want...

So is this good or bad? The little bubbles I’m seeing in the fermenter look like what you would see in a glass and I’m getting a ‘blub’ in the blowoff every 15 seconds.

So I did a Cream Ale with US-05, it started showing signs of fermentation at about 24hrs. I had it at 64F for 10 days, and 70 for over three days now, sucker is still going. I do see it slowing and the beer is beginning to clear, but it literally has been bubbling for 14 days, with perhaps...

I haven’t had this issue because I don’t brew on the scale you are doing. They probably have imposed a limit internally similar to grocery stores. Due to the virus. They probably have had an influx of people coming in cause like I’m sure most of us have thought, ‘well at least I can brew my own...

I tried to zoom in but it doesn’t look like mold to me? Was your airlock still bubbling? You may be seeing the Kruasen still hanging around. Once it stops fermenting (bubbling) it will fall out. That’s normal. Does it smell (taste if you dare) foul or sour? If it does I wouldn’t risk trying to...

This is not meant to be a debate of the direct effects of cold crashing as in LODO, or what works best in terms of clearing, but generally what everyone prefers to do for certain styles of beers. I understand that ‘to each your own’, and some just do not believe in or wish to do either cold...

I hear what your saying but I’ve been cold crashing for awhile and haven’t had an issue with priming/carbonation, so there is active yeast. I know it is not 100% but 80% is better than 50%. What about in terms or purging a conical. Dumping the trub will suck air in. Having a balloon with CO2...

I don’t keg, yet. Others most likely don’t either. Creating other forms to minimize oxygen in non kegging scenarios is both fun (for me) and challenging. Yes all balloons will permeate over time. But ask yourself how long does a helium balloon take to drop? Days, weeks. During cold crash the...

So I finally got the last pieces of my system. I had got a few ideas from other posts and came up with this. I can use this in my carboys during cold crash and also in cold crash/purging trub in my conicals without removing the bung. Two valves allow me to refill the balloon as it shrinks do to...

How about an ultra sonic cleaner? You can get a small one for about $100 on eBay. Not saying it would work, just a suggestion.

What I’ve thought about doing but not sure how well it would work depending on the situation is this. Put the hops in a sanitized bag/sock and add a piece of coated steel (so no metal flavors) to the bag, have a magnet on the outside of your fermenter. When it is time to dry hop, remove the...

This is a great question, I am curious for the exact answer as well aside from the obvious. The second part of your question, yes you should constantly stir when adding your extract at least the liquid. It is heavier than the water and will sink to the bottom. If you have a flame going it...

What I do when experimenting is use several one gallon glass jugs/carboys. Carlo Rossi wine and some apple ciders comes in 1 gallon glass jugs and work great. May need a slightly smaller bung though. If the things you want to experiment with are on the cold side like hops or fruits or even...

I purge my sealed bottle bucket and put an airlock on it so the co2 can exit as beer enters. I fill from the spigot with my prime already in the bucket. Then use a wand. My 5 gallon batches are still being done in glass carboys. But I have two 12.5 gallon SS conicals with dump valves at the...

I did a Black IPA recently and did a dry hop for the first time. But afterward I thought, should I have sanitized the hops first? I know you don’t want to boil them because that changes the oils you want to impose on the beer. My question is, do you/are you, supposed to sanitize them? Soak them...

I’ve been working on minimizing my oxygen exposure, but there are times I just can’t figure out how people avoid it. I still don’t understand how people keep taking samples to test gravity without opening something up to get the sample. How about during the bottling phase, the time it’s exposed...

Did you use honey? That’s the part I’m a little iffy on. Not sure if that and the candy syrup is too sugary rather than malty sugars. If anything this might be more like a Belgian Braggot a mead/beer hybrid.

Problem with regular water is you could have some bacteria growing in it especially if it is the same as during fermentation and you had a blow out and beer got into it. Depending on timing it could turn. If you sucked that in or even water left out for a few days, you could have introduced...

Haha that literally made me laugh out loud. Surprise!

So I have a lot of left overs from brews and I was trying to come up with something to do with it. The closest I think I can do is a Belgian, and potentially a triple based on my calculated OG. What do guys think? Am I crazy or does this sound possible? This is what I’m planning roughly, maybe a...