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My quest is simply to reliably produce ale that doesn't immediately taste "like home made beer" with the various off flavors and production related defects". The resilience required to bounce back from a disappointing batch to production of an enjoyable and outstanding brew is enough to try the...

Brown ale into the fermenter @ 1.052 this evening.

Paulaner Salvador. Once in a while I will get a taste for a beer i didn't brew.

No, that's never happened to me. 😆

This little hook up helps with the post-pour bottle rinse.

Likewise, I use these racks as bottle storage after they have been rinsed prior to use and plunging prior to bottling.

For 2025, continue to focus on process to achieve a consistent fermentation and product.

I only use the trays and do all of my own washing. I tried to buy the washer early on, but it was perennially out of stock. I have since found out it probably was not all that necessary given the protocol I follow. I have not had any issues with hygiene or infections occurring after the beer is...

My bottle protocol basically involves strong hot water rinse following the pour and upside down storage in a fast rack until bottle day. Prior to bottle day the required number of bottles go to dishwasher for hot water rinse and dry and back to fast rack. As the bottle process proceeds, bottles...

I have done that before also. Clearly, filling it and leaving the 1/2 gallon is not space enough. I might even argue that filling my 7.5 gallon to 5.5 can be a bit risky too. Good luck. I am sure it will be fine after the clean up.

Thanks for the prompt reply. The current 2 brews in progress were oxygentated wort w/ dry yeast. As you suggest if these turn out well, I may opt for rehydrating yeast on the next go around. Every brew is an experiment and hypothesis to test against the null.

I recently had a couple bad batches of "cidery tasting" beer that could be diagnosed as "yeast stressed" or maybe infection induced off flavors. I tightend up my hygiene to remove any "potential/hidden FV biofilms" on the cold side, and oxygenated my wort for the first time using the anvil...

As both fermenters are in use now, I spent the day cleaning a backlog of bottles soaking to remove labels etc.

Yes, I thought they had some good sale prices. I've benefited in the past and upgraded accordingly. I didn't see anything I needed to spend money on this year.

I had to drop the hop spider once I began using the steam condenser lid. Switched to little bags that float freely in the wort during the boil. I may likewise drop the hop utilization % to compensate. Currently using the 94%, how much as a start?

Long historical tradition of lowering abv in British beers. I can't make beer cheaper than I can buy, but I can make beer that I like to drink (most of the time, still on the learning curve to perfection). Happy New Year 😀

Thanks for the feedback. I went with 2oz in the whirlpool. 5+ gallons into the fermenter @ 1.060. Clean up is done except for the hardware. Having a beer as I finish up with the last bits. Here's a shot midway in the brew while draining the mash.

Inaugural pour in my new branded stainless pint after the brew day. Stainless for making the trip up to my Shady Grove or down by the pool where I generally allow glass only for the occasional photo op in this thread.

Have a single hop IPA in progress now. Never used Simcoe by itself so curious to develop a palate for its characteristics. Grain bill fairly simple: 13lb 2-row; 5oz C-120; 3 oz C-60; 8 oz Carapils Hops @ 60, 30, and whirlpool for ~ 67 IBUs.

I love my Spike mill. Lots of thinking this one over before pulling the trigger. Thanks to all who posted on this topic.