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The majority of the yeast are likely still "alive" but dormant. They can remain in this dormant state for months if not years. Thus no off flavors. If they are giving any flavor, it would sort of bready. The clove flavor is a phenol produced by the yeast during fermentation. It will still...

While your theory is correct, in actual practice you do not need to worry about this too much. I just use a spray bottle of starsan to spray the spigots the best I can for a little insurance. If the spigot is visibly dirty (mold spot) than I would go to plan B and use a siphon.

Those stainless steel dry hop filters work great for me.

I defineatly recommend the all in one brewing. I have the most basic Mash and Boil v.1 120v with no pump. Love it. I do think part of the reason I like it is that it's simple. Adding a pump doesn't interest me after brewing without one for a couple years. I would defineatly do 220v if I...

Which lager yeast strain did you use? If you did get yeast esters they will fade somewhat with a few weeks but I don't think they will go away. Your fermentation profile seems weird to me. First we have the warm lager temp but a lot of us have done that successfully. Second, As I am sure...

Bells Official is one of their hazy beers. That's the one the OP is trying to reproduce. I think London ale 3 will work well.

Well, the possibilities are endless. I tend to use dry yeast most of the time but there are a few liquid yeasts that I really like. 1. Imperial Harvest for just about any lager. Does pretty well at ale Temps also. 2. Wyeast 1318 London Ale 3 for NEIPA or strong British styles. 3. Wyeast...

That's pretty cool. You will need to fact check me but I believe Erie Brewing closed in 1920 (prohibition). After prohibition, the Erie brewing family opened Koehler Brewinging which was a mainstay in Erie through the 1970s when it finally closed.

That's good water for brewing. It will behave similar to distilled. Advice on tweaking it will depend on what style you are making.

I would do your first one (or few) traditionally in the 50-55 range. Double the yeast etc etc. This will give you something to compare your future batches against. Over the last 2 years I have decided that I prefer 34/70 fermented on the warmer side 60-63. One packet. Advantages...

I generally try to minimize the amount of kettle trub that makes it into the fermenter but I always let some in and I don't worry about it. I don't think it impacts the clarity of the finished beer much. Look up gelatin fining. That is probably the best solution for clear beer fast.

For the vast majority of my brews I just pitch one packet of dry yeast into the wort. I usually see activity in 18hours or less. Exceptions... I will pitch 2 packets into big beers (OG over 1.080) and lagers when fermenting at traditional Temps (50-55). Fermenting at lager Temps sometimes...

Fun topic! 1. American Ale : US-05 at 66ish. I suspect there may be better options but I have not done much experimenting. 2. English Ale : S-04 (clean) or Verdant (some fruit and vanilla). Both are great. 3. Belgian Ale: ? 4. All-purpose Lager : W 34/70. Really really good. 5...

Thanks for the replies. The shop I bought it from has engaged with tapcooler. It sounds like the threaded filler tube is new. Older versions have the press fit tube. I am not yet sure if I am missing a piece or perhaps the tube I recieved is mismatched. I am very happy with both the shop...

Hmm... they say autolysis of yeast lead to an umomi flavor? I am not sure how that would have happened in 6 days unless something went wrong with the pre packaged yeast or your culture (if you are doing one). I would give it at least 7 more days before I gave up in it.

Typically a diacetyl rest would involve raising the temp and letting it sit for a few days. In your case, I would not increase the temp.... But I always let beers sit for a couple days after final gravity is reached. Just a simple practice to help ensure the yeast have cleaned up everything...

I have been using the first generation mash and boil for about 18 months. It is just the basic version with no recirculation. I think I have done about 20 brews on it. I have been very happy with it. It simplifies brew day. I also feel I have been able to be more consistent with this...

I just recieved a new tapcooler bottle filler. It seems to work ok. I see that the bottling wand is threaded at one end but it doesn't seem to screw into the tapcooler body securely. It just falls off. I am guessing this is not normal. Any insights from those who have the tapcooler?

It is not ideal to expose the fermenting beer to the open air but I can almost guarantee it will be fine. One worries about contamination and oxygen exposure. Once your yeast gets going it can generally outcompete anything that gets in from the air. Any oxygen that got in will be used by the...

Thanks. I have several of the non-wifi version and love them.