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I never get the “you have to lift the bag” thing. Even with three vessel, don’t you have to lug your mash tun over to the compost? Lifting the bag (which is at most maybe 50 lbs) never seemed that onerous to me; what I hated, and quickly realized was a bad idea, was lugging eight gallons of...

I’ve used 71-B on fruit wines with higher gravity than that and it’s done a good job. It’s still chewing away at the mead, and it’s still pretty sweet, so I’ll just taste when it’s done and see, but typically I’ve never felt any need to backsweeten. My biggest recommendation would be to use a...

I tend to carbonate stouts pretty low, around 2.0 volumes of CO2. And yes, the process that creates carbonic acid works both ways. If the solution isn’t kept under pressure, carbonic acid reduces back to CO2 and H2O.

Basically I’d try letting it sit in the glass for awhile before drinking. Maybe pour a few bottles into a pitcher, and let it sit until the carbonation level decreases a little?

Sorry, but I have a hard time imagining this will be any good. It doesn’t seem like much of your base malt will have actually converted.

I just did a bochet last month, too. I kept the honey at a low simmer for about 4-5 hours, and it still wasn’t *black*; more of a dark chocolate. Mixed with water it’s about the hue of a brown ale, definitely not a stout. It’s been bubbling away for almost four weeks, with the 71-B yeast, and is...

Yes, I think I picked some up after you originally posted about it! Really nice aroma, and a great pourover bean.

Just roasted 20 oz of the Sweet Maria’s Hambela Hassan (final weight 17.09 oz). I’ve been taking it to the edge of second crack while my girlfriend is in town (she hates the light roasts), but there’s still a lot of nice blueberry and some acid. Enjoying these beans.

Sorry, I wasn’t trying to be vitriolic. I just think crystal malt turns IPAs into sticky sweet muck. I gave up on it years ago and never looked back, and I have a hard time with most commercial IPAs. I don’t like them bone-dry (necessarily), but crystal adds flavors that I think benefit only a...

I often do this (unless there’s an inch of hop sediment in the kettle). I do find that Whirlfloc helps clear the finished beer, although it’s not a massive change. I don’t use gelatin (I’m a vegetarian), but I have used sparkelloid and WOW, does that make a difference.

Ew, don’t bump up the crystal. The way I figure, IBUs calculated after the boil don’t count, so just load up Azacca in the whirlpool and fermenter. I’ve found it to not be a super pungent hop (which makes sense — subdued stone fruit, rather than a big tropical burst), so use plenty.

Hmm. I did a hoppy 5 gallon pilsner with 8 oz of Azacca (most of it in whirlpool and dry hop), and didn’t get any of that. I didn’t get as much hop flavor as I was hoping for, either.

I take readings after the mash to figure out if I’m going to be short or long on gravity points, so I can adjust accordingly. With big brews, I’ll just boil until I hit my target OG, no matter how many minutes that takes, so I’m taking readings constantly.

I’ve done NEIPAs with Pearl and with Golden Promise, and they’re both pretty great. I don’t use any crystal, but I do typically add flaked barley or oats. Last time I used rye and goosed it with a pint of homemade invert sugar syrup late in primary (partly to scavenge some O2 when I pulled out...

For the last five or six years, I think, I’ve grudgingly made a wet hop beer every fall, and they have ranged from acceptable to immediate dumpers. The first couple of years I’m pretty sure I used hops that weren’t fully mature, and got exactly zero hop aroma/flavor, even with pounds of fresh...

I have two of the 7 gallon Chapmans, and also really like them. They’re so damn easy to clean and sanitize, and very handy. I’m thinking of trying to add gas fittings so I can do pressure transfers, but who knows when I’ll actually get around to it.

Yeah, I do BIAB and generally use 7.75 gallons to end up with 5 gallons in the keg. Maybe just different boiloff rates.

Half a tablet is sufficient for five gallons, or you can just add the whole one. Anytime between 5-15 minutes is supposed to be fine. It’s a pretty forgiving agent. Basically it’s just a seaweed extract that clumps together with bits of sediment. Don’t worry about it!

Re: changing content based on user IP, sure, that’s very feasible and I’ve done it for certain use cases. It would be much more common and generally more useful to store a value in a cookie and assemble the page based on that value.

I would imagine it’s because Columbus Day has become a pretty controversial holiday, replaced by Indigenous People’s Day in a lot of areas.