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Please don't take my comments as doubting you at all Denny! I truly love to find the truth of every statement made, and until you typed that, I never thought to doubt the information presented by John Palmer. So now I really will test it myself, probably with tiny mildly diluted batches to...

Here is the equipment you'll need: a keg: (ball lock or pin lock) These refer to what type of connectors you need to buy. Used ball lock kegs are usually "pepsi kegs" they have a manual pull tab for pressure relief. Pin Lock kegs are usually "coke kegs" which have a fuse relief at the top...

Thanks! Sorry I missed that in my typical morning haze. The best thing I did for bottles was buy a cornelius keg... because bottles are terrible. If I insisted on bottling, I used to have a dishwasher that was guaranteed to heat sanitize, that saved a lot of time, but it wasn't cheap.

Why is it horrifying? Why would you sanitize the boil pot or anything beforehand? Think about it... Boiling kills all the bacteria, wild yeasts... It's total devastation for microbial life. By only sanitizing the gear after the boil you're not risking infection, you're simply applying...

I love hops in beer, don't get me wrong! Ever had a full bodied beer without them? It's awful! I just hate it when they unbalance towards the insane. It's gotten to the point where I just avoid everything that says "IPA" or "Pale Ale" now because all my experiences have been bad. Maybe I...

Never sanitize your boil pot, or anything before that... just clean them normally. The beer will be boiled which more than pasteurizes the whole pot and the contents inside.

How come, when I hear of an American Craft beer, I'm not excited? When I drink a beer, I'm looking for something that is malty, with enough hops to balance it, and make a beverage that is enjoyable. But NOOOOOOOOO American craft breweries have to come out, and get in pissing contests with...

Have fun on your first brew! Patience is the key! Take notes, and if you have a hydrometer or refractometer, recording the Original Gravity will help a ton when you want to adjust a recipe later!

I'm curious now, John Palmer states tannins are due to fine soluble husk, and temperatures above 170F. I love to bust brewing myths, so now I have to run 2 equivalent batches one my normal way, and one more finely crushes with 190F sparge. side by side would be the only way to tell if they...

How long does your sparge take? I increased my efficiency by 10% by sparging with 168 degree water, and making sure the water is extremely slowly trickled in from the top of the grain bed, passing through the grains very very very slowly, over about an hour. My first gallon gets slowly poured...

I always queue up things from the country where the style originated. For example: Belgian Ales; Gyllion, or Battlecry. Bock; Helloween, Blind Guardian, Edguy English Brown Ale; Iron Maiden, Dragonforce Sahti; Sonata Arctica, Wintersun, Lordi Pilsner; Fenris, Salamandra Sometimes I...

A spoiled batch from my experience is normally sour. I liken it to when milk sours.

I might be alone on this, but after repeatedly testing it, I have found that 1 second is too long in secondary. My opinion is that it's completely a waste of time and space, and leads to potentially exposing the beer to oxygen as well as airborne bacteria/wild yeast that could result in...

I guess my first question is, when are you putting the Irish moss in? It's supposed to be in the last 10-15 minutes of the boil. My general rule for the amount is 1/4 Teaspoon per gallon, which is nice because 1/4 teaspoon is one pinch. The only clones I've done were Gulden Draak, and...

Hi everyone! Long time brewer and forum stalker from the northwoods of Minnesota here! My current preference is where I only brew all-grain, and then keg it. Sanitizing bottles is not something I'd ever like to do on a regular basis again. Long time dream is to open a small brewery and...