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So I attempted to start separate group conversations. There was a 4 person limit so I send them in 3 separate conversations all called "The Sunday Mashers." I know Desert_Sky needed to have his sent separately, so if anyone did not received that conversation, just let me know and I can get in to...

Thank you. I can't say I expected this, it was really close between a lot of teams this season, again. But the winner's circle does feel nice. I'm going to send to a separate message with my address, if you don't get anything just message me. As for preferences in what beers I like, I probably...

One more questions (as to not start a thread needlessly). the first keg I cleaned and sanitized is my sour keg as I'm filling it with a sour saison next. I was going to transfer that 5 gall ons of star san to my other non-sour keg as I'm doing an IPA next and wanted it stored filled so I can do...

The only thing that didn't get a good rinse were the outside of the beer lines and the inside of the keezer walls. Here's hoping that I don't get any off flavors from the poppits and gaskets (those got rinsed really well after cleaning). I should have trusted oxyclean, but when I saw how much...

So I just found out last night that there was a leak in my keezer that's been going on for quite a while and the sprayed beer got on the top of two kegs, all my lines and the inside of the keezer itself. Couple that with the condensation in the keezer and we're talking a decent amount of liquid...

Ok time will tell, but I'm going to let this ride. I just home and did a gravity reading of 1.035, which could be a normal gravity after 50 to 60 hours assuming my starting gravity is where I expected at 1.062. The yeast character is strong and delicious already, but the sample was super...

Usually I do. Usually I measure preboil, post boil, gravity, pH everything. This time I had a whole group of people at the house, distractions galore and I was doing a brew I've done many times before. I'm sure of my process and in this particular instant made the decision to not focus on the...

I'm going to to measure the gravity to see where it stands, and do a taste test. Problem is I can't go back in time to do measurements, so I don't know where my starting point was. My process was good after the initial mash in, and I definitely did a yeast pitch of about 350B cells for expected...

I'm afraid I already know the answer to the question, I need to verify fast so maybe I can salvage my yeast. I had a thermometer issue where I thought I mashed into 165 water but it turns out it was 185. After storing for about a minute or two I checked to see if I was at 155 as expected but...

I don't know if this is the best forum section for this question, but I'm looking for some answers as to what the heck these black specks in my yeast cake are. Pictures are attached. I received my shipment form Bootleg Biology in Aug. and brewed up a starter immediately to up the cell count and...

I have a decent amount of leftover grain from a recently brewed pale ale, and wanted to use it in a saison. I'm think about doing the following as its what I have on hand, but I'm unsure what to expect. 6# Golden Promise 4# 2-Row 4 oz Honey Malt 4 oz Caramel Munich (80L) Hops: 5-8IBUs of...

I love this time of year when we have so much false hope. Did someone suggest Aug 25th as the draft date?

I got scared when I saw this message. I want even thinking about fantasy football yet. But I guess the time is approaching again.

Oh interesting. I might amend my process next time. I usually don't even pull out my fermenter for sanitizing until half way through the boil. Now just to make sure the HDPE plastic can handle that temp without repercussion.

Wait what is this about sunlight pasteurizing fermenters? I have a speidel that I'd love to ensure remains bug free, but don't wait to scrub with anything and risk scratching. I'm currently cleaning with PBW and then sanitizing

The exact process isn't taken from this thread. the two main threads I've read start to finish on NEIPAs is this one and the NEIPA dont's thread (which turned into a controversial discussion). I was intrigued with the process in this post...

In the 8-9 years I've been brewing, I've only dumped 2 out of probably around 40 batches. I would have dumped 2 additional batches if left up to me but my father in law insisted that he like them so he ended up taking them off my hands. So I would say I'm ecstatic with about 25% of the batches...

I've got to say thank to all. My closed loop transfer to keg went smoothly this time and when I tasted the sample I pulled for myself it was the best tasting, straight from the fermenter, beer I've made to date. The hops were just so pungent and dank and the smell was just something else...

Success! My problem last time had to have been entirely due to debris. I transferred last night and the closed loop worked perfect. Slow and steady transfer took about 15 minutes, no bubbles in the lines and fermenter was definitely pressurized with the CO2 when I finished. Looks like I got the...

Ok, so I don't need to keep open the PRV to release keg pressure, then. I just wanted to make sure. Hopefully all my issues were due to debris last time and I have that fixed. Thanks.