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If you can afford it, stainless fermenter over glass or plastic.

From what I understand the issue with trub to fermenter isn't clarity but taking stability reducing compounds over from the kettle.

I like wepeeler's advice above. If I was a professional brewer I'd be happy to say "yep that is close" or "perhaps more flame out hops".

The amended recipe doesn't look like what I would picture an amber czech lager would be (not having had one).

I take it the question is - does step mashing affect wort fermentability and attenuation? If you step mash over different alpha and beta temps then you get a different wort than a single rest.

There is a brewer on HBT who is fastidious with low packaged oxygen and he couldn't get a perfect result with home canning. If you were to just use a beer gun I doubt the packaged O2 would be low enough. My pale ales and IPAs and don't have major flavour fall off. You need to get O2 as low as...

I have been to several small town breweries setup by homebrewers. Without exception I wouldn't go back to any of them. Its fine drinking someones homebrew for free but when you're paying big bucks for craft beer you want something better than your average homebrew.

I have had my Hach for around 4-5 years with no apparent issues with the original sensor. I calibrate it every brew day. I'm not as meticulous as some when it comes to pH readings but I leave it for a good 1-2 minutes to stabilize. It is probably due for a new replacement probe but when I...

Well something isn't right in that case. Can't help you I'm afraid. If it is still muddy then the clear beer may not work. Clear beer draws from the top of the keg but if the entire keg is muddy that won't help.

That's because they probably sold you a pack of old yeast for full price and don't want to re-imburse you. My LHBS tried the same thing on me and I told them that I'm not using that yeast - get me the fresher packs at the back.

The keg dip tube sits right at the bottom. Particulates from the beer will settle to the base over time so the first few pours will be sucking out these particles. The amount of time for the keg to clear depends on how much material got transferred between fermentation vessel and keg. Before...

I live in Nelson. There are some good breweries here but also good bars which have beers from around the country as well. Hop Federation, Mussell Inn, Golden Bear, Eddyline (Colorado franchise), Sprig and Fern, Townsends are all good. Nothing spectacular though. Peckham Cidery does amazing old...

I ended up with what I considered to be hydrogen sulfide in a beer. Brewed it around 6 to 8 weeks ago and it has faded but I can still taste it.

I get distinctive tropical fruit plus the "cat piss" taste. I have a NEIPA on tap with 7 ounces of Citra, 7 ounces of Mosaic and 4 ounces of Amarillo and the Citra dominates. Some people detect the cat piss taste and some don't.

Thread below is up to 538 posts. It's been thought of before. https://www.homebrewtalk.com/forum/threads/pressurized-closed-loop-corny-keg-fermenting.600563/ I have been fermenting in kegs for several years. I haven't had issues except when I was dry hopping in the primary keg. Poppets...

Instead of getting rid of the pots you could try passivation with citric acid at a warm temperature for a few hours. I haven't done it myself but lining up to do it in a few weeks.

Did you mean to say hops would lower pH rather than raise? I assume that it would lower pH as we are extracting acids from hops during boil (alpha and beta acids)

I have been fermenting in a larger corny keg and transferring to smaller serving keg for years. I originally used the full length dip tube but after two clogged transfers I bent the dip tube so it is around 1.5-2" off the bottom. I still get a bit of trub transfer but that gets sucked out in...

I suggest putting a large grain bag in the cooler when mashing.

Big fan of keg hopping. I find I get way more aroma from it then any other form of dry hopping. Takes at least 3 weeks for it to kick in though and remains fresh for life of keg.