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Soon as I saw "new twist" I'd run away fast.

But it's such an important part of being a human being on this planet! To NOT do those things and get into occasional trouble..... we're evolving into an inferior species!!!

What no one wants to say (but some have already and I'll point it out again): Of those 9922 breweries, about half of them produce only 10+ variations on IPAs or slushies or sours, and maybe 1 or 2 crappy "lagers". No other styles. I hope those places die first, dammit.

I'm a beer nerd and my 3 kids are all adults. Obviously they all grew up with beer, around beer, and reluctantly tasted sips of my beer over the years. And now that they are all grown up, I try to get them into beer, and,,, they just won't have it. To this day, I've still never taken my...

The bubble has burst. Only the strong shall survive. The way it should be, unfortunately for most.

IF there are any noticeable differences in the finished beer, either in the aroma/flavor or in the final gravity stats, etc., I'm very curious to learn about it. Thanks.

I assume you dry hopped in the past week or so? Hops contain varying amounts of enzymes, which will slowly convert complex sugars to simpler ones that the yeast can ferment. Your latest crop of hops just has more enzymes than previous batches did. The yeast is keeping up with whatever your...

Jolly Good Glen Rock Graf's 50/50 7up Gold

pH strips are notoriously inaccurate. I just bought some fresh ones and they are WAY off compared with my calibrated meter.

The haze could be from the large whirlpool hop addition. It will probably clear some with more age but never be brilliant.

Vodka (or tequila!) tinctures work great -- chop and soak, seeds and all -- but my favorite method for award winning jalapeno beers is to wait until day of bottling/kegging, withdraw a quart of the finished fermented beer from the fermenter and boil them for about 5 minutes, cool, then add the...

I don't buy bricks. Should be fine as long as you keep it vacuum sealed.

Heh... Briess also says Carapils is great for body and head retention... but we digress.

Perhaps there are different characteristics from different manufacturers. None of the rye I have tried is like this. And I know I'm definitely not the only one in this boat saying this.

Rye is not actually peppery or spicy. Especially in the small amounts probably being suggested here. Bready and earthy I would say.

I check one time, about 10 minutes into the mash. If I need to adjust by a LOT, I might check pH one more time after adjustment with acid or baking soda, but usually don't bother.

This is fine, I use a cheap Chinese one too, but... you NEED to calibrate it EVERY SINGLE TIME YOU USE IT.

Check calibration. It is extremely unlikely your mash pH was that low unless perhaps you measured hot in the mash, and even then... that's very low to the point of unbelievability.

I don't see a step in yeast manufacturing where they would use any fish-related products. I think you'll be alright. If you die from this, please let us know. 😁

My last batch of witbier I boiled for 45 minutes because: 1) bitterness isn't significant for this style, 2) don't care about clarity or haze for this style, 3) 45 minutes ain't that different from 60 minutes anyways regardless of style, 4) save a few minutes of your life. When I care about...