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Here's a cream ale I just finished, I ran out of Irish moss so used the gelatin method described above (cold crash beer, throw in keg, bloom gelatin, microwave to 150). It's been settling in the keg for about a week now and it's still not bright. I chilled to pitching in around 6m when I brewed...

Whoa! Thanks guys! Sent from my iPhone using Home Brew

Anyone know why every online store I know of is currently out of stock of reconditioned ball locks? Very annoying!

Thanks, sounds good. I increased OG to 1.065 with just two row, does anyone know if that would have affected the flavour profile at all?

How high did you go with the og? Did you achieve it with extra two row or did you increase each grain proportionally?

Didn't check the AA, really should have. Super disappointed because, like you, my hydro sample at bottling was fantastic. Is there some sort of infection that could have caused the change in flavour perhaps? I had just put the change in flavour down to carbonation and chilling.

Mine (ag version) turned out horribly hoppy. Like a black IPA but sweet. Have no idea why. I know I added the 60 minute hops before actual boil, but didn't think it would make that much difference.

Is it possible for PH strips to go bad? I got some at my LHBS just before my brewday and when I tested my mash it read around 4.5ph. Tap water yields the same reading. Seems highly unlikely to me.

I think that matches up with my copy of bru'n water. Excellent! This is like witchcraft. Thanks so much for the help. I promise next time I venture in here I will have done a significant amount of reading.

I mash with as much as my pot will hold, about 6 gallons. I top off the fermenter to reach my target 6 gallon batch size, so accounting for grain absorption and boil off I usually add about a gallon and a half.

Thanks mchrispen! Apologies if this is a stupid question, but if I'm doing a no sparge BIAB, do I just add the full 0.45grams/gallon of gypsum and 0.4 grams/gallon of calcium chloride straight to the mash? I will look for some sauermaltz at the LHBS when I get my stuff as I'd prefer to stay...

Hi guys, Just filled out a Bru'n Water profile in anticipation of a batch of Yoopers Fizzy Yellow Beer, and I was hoping someone could have a quick glance and make sure I havent missed the entire point of this exercise! Attached is my local water profile (Q1 2014) and screenshots of my...

Probably no need to repitch. Do what poster above suggested.

Had a couple of bottles left in the fridge from my first batches over a year ago, decided last night to pop them and see how things turned out after so long in the bottle. Both beers poured absolutely flat, and didn't taste good at all. I thought wtf? Then it dawned on me. I'd used screw top...

I haven't seen it before! I'd also trade it in for a clear one.

Drank a SweetWater Motorboat, the bottle says ESB, but I'm afraid the obsession with hops has again ruined something promising. It's just a straight up APA, maybe even an IPA. Nothing ESB about it. And these people are meant to be experienced craft brewers!

I've only ever used cheap dry yeast for my 1 gal batches. And even then I usually get two or three going at once to so that I can use a whole packet of yeast. I kept half an s-05 for a few months in the fridge once, when I got around to pitching it, nothing happened. So I'm not trying that...

Used tap water (first fail) Didn't starsan the lids (second fail) Thanks will check articles, and yes you are correct that the smell only appeared after a few days under water.

Made a rookie mistake. Didn't have time to do full wash, so just threw the slurry into two mason jars. Left to settle over the weekend, decanted beer off, filled up with water and let it settle again for a few days. Went back today to do actual wash + separate from trub, damn jars smelled...

Sorry to hear about the disaster day man, we've all been there. Hope it turns out well, it's often seems like the screw ups ends up being the best!