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I used to be a crazy never-enough hop-head that was always in search of really hopped-up, hoppy-hopped beer. Found a few that I loved, and then decided to start brewing my own. I remember opening my first bag of hop pellets. Oh! That aroma! I was so excited and with every brew I made...

So I just did a search on bottle bombs and scared myself silly. I'm getting a nice pipeline of bottled beer, and have started storing beer in a room rather than my freezer chest/fermentor. The room is air-conditioned but on weekends the air-conditioning is set very high, and the room has the...

Brewers Friend recommends 10% utilization, or even zero. Seems like there is a huge discrepency without much info on actual contribution.

Is there a way of calculating IBU additions in Brewers Friend for the addition of hops at flame-out? For instance, I toss in a few oz of hops at flame-out, cover and let sit for 15-20 minutes before cooling and pitching. Besides aroma, there should be a significant bump in IBU based on the...

I install specialty flooring. Which is what started this hobby. We were installing a urethane mortar system for a small commercial brewery, and the owner said to me, "we were going to try installing this floor ourselves, but that would've been impossible. It's like if you guys tried to brew...

Hi from South East side of the Valley! I'm new here, too. This stuff is pretty addicting.

Picked up a bottle of liquid raspberry flavoring in order to make a Raspberry Wheat beer for my wife. Talked to my LHBS and they suggested adding it to the secondary for about 7-10 days before bottling. Has anyone used this stuff before? I was wondering if there might be a better way - like...

I'm in AZ, too. And I have to ask - don't you turn the AC on? I know we keep our house cooler than some (75) but high 80's? I keep a heavy pipeline trying to master this new hobby of mine. I have a couple of coolers in my garage (north facing garage) filled with cool water. I will place...

I'm drinking a batch that has a some phenol issues. It's like the most awesome punishment for pitching at too high a temp. And I'm hard on myself, so sometimes I force myself to drink an extra couple of bottles just to make a point. :drunk:

Good read. Not one comment about how temperature affects the sugars. Not sure what to believe, but I'm going to play it safe with this batch just in case.

If I'm reading this right, your first pitch was in 90* water to rehydrate. This might kill your yeast before you even pitched it in the fermenter.

Thank you. That's what I assumed. If the yeast activity drops significantly in the fridge, does any carbonation still occur? Would it be prudent to just stick in the fridge at, say, day 4?

But if you re-read my original post, I used 4.5oz of priming sugar. I'm glad the calculator is incorrect, because if I followed the calculator, I should have only used 2.75oz. But I still have a volume issue, based on the smaller amount of beer I took off the trub.

But how does that help when you need to add priming sugar prior to filling the bottling bucket? Unless you are dropping the priming sugar in afterwards and stirring (which could lead to oxidation)?

The calculator I used is below. It asks temperature of beer at bottling. I understand what you are saying, which is why I'm freaking out. I bottled immediately after cold crashing, so beer was probably 40-45 degrees. http://hbd.org/cgi-bin/recipator/recipator/carbonation.html Item #2, I...

Things seemed to be going well, and now I'm struggling. I hate not being awesome at what I do and am getting frustrated. 1) Just bottled an IPA. Put in 4.5oz of Corn Sugar as I've done in other batches. But with this batch, I cold-crashed prior to bottling. So I'm on the carbonation...

Sorry. I am also very familiar with acetone. Not the same odor (and I have not tasted acetone either).

Delicious.

Maybe wet band-aids. Its almost like the odor/taste is in the CO2. So are chlorophenols there to stay or can they soften over time?

Not sure how nail polish tastes, but I'm familiar with how acrylics smell. Not the same smell.