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Yikes, a tire fire and diesel fuel. I actually know what smell you are referring to, as I have experienced it. Thanks for the advice.

That would be great if I had a fridge full of a wide variety of hops, already open that I could smell. I can buy any hop I want (that is available at retail), and certainly don't have experience to know what they all smell like or what flavor they might add - what I need are suggestions for...

Generally uncomposted material is bad, as the process of breaking down the materials ties up a lot of nitrogen....which your young grass seedlings will eventually need. This is why you used finished compost or well composted manure, and don't just bury food scraps and animal poo next to your...

I don’t think I can ever convince you. I deal with these principles daily job, I see it when I brew, and I have discussed it at length with those much smarter than myself. I’ll sleep Ok if you don’t believe me no matter what I say. My pasta water boils faster with the lid on, I guess yours...

"Perspiration isn't boiling water. It's just evaporating." ....it is exactly the same physics....different temperatures, humidity, and pressure.....but the same at different scales (add heat/low to liquid and lower humidity to the air and it speeds up) Evaporation off your skin at 'room temp'...

Except that dry air is 'thirsty' air......seriously - water evaporates more quickly in the presence of dry air, and when heating water to the level of creating steam it can happen even faster. My guess is that it does depend on the gravity of the beer to some extent, and to a larger extent the...

Well, I don't need to measure to a gnat's backside to know that I get 1.5GHP boil-off when it is dry (usually due to winter cold December-Feb) vs when it is warm and humid when I get a rate of 1GPH. That's enough of a difference to matter to me.

I brewed the below recipe for Brut IPA. I really love this beer, and how it showcases an extraordinarily bright hop aroma. I used Mosaic, which some don't care for....and which I can see myself tiring of quickly. I can also see where people get a 'cat pee' essence from it. Because this is...

I'm surprised that those grey buckets which look like they used to have paint in them don't outgass some volatile compounds into the grain (that are embedded and permeating out of the plastic).

Especially with a 2 vessel method....I don't know why you wouldn't use Star-San. Vodka is comparatively very expensive for something that should never touch your beer (unless something went REALLY wrong). That's kind of the whole point of chaining the vessels together. Instead of the vodka...

ESPECIALLY for the first all grain I echo the comment above regarding a tried and true recipe. You're going to come out of this with a lot of questions and second guessing yourself.....at least with a tried and true recipe you can more easily figure out if it was the recipe or if it is...

My dad uses a Brewjacket (bad name for what it is) peltier cooled immersion system. It both heats and cools to maintain temp. Personally I think the price is a bit high unless you have space limitations. I expected the price on these to come down closer to $150 by now but they haven't budged...

There is no right answer - it's your beer so do what you think you might like. Dry-hopping can add some (very slight) bitterness and some greenness, some aroma..... If it were me, and with the cost of hops, I'd take a sample and smell it and taste it. If it is fine, do nothing or maybe just...

@mongoose33 is correct. I'm not sure I would repeat the whole dry-hop charge again......

So you literally served out of the fermenting keg - as in the trub/yeast/etc is still in there at the bottom? (not speaking against this - just asking)

Thank you. That was my understanding but wanted to be sure.

When using enzymes on the cold side, do they linger on the equipment? Basically, if you use enzymes such as glucoamylase on the cold side in a brut IPA or for other reasons, will they then linger on your equipment, or are they denatured/'killed' through use of Star-San? Are they simply rinsed...

I think you’d be disappointed to spend $14/gal for juice and compare it to cheaper (and still good) juices. Fermentation removes the sugar and a lot of delicate flavor nuance is carried out with the CO2. I’ve tried different juices (quality-wise) on cider beverages and it isn’t worth going...

I think closure rates decreasing has more to do with banks being more critical of business plans and so forth, making it harder to get a loan without a pretty ‘sure thing,’ well thought out and researched business plan.

I think they pick those roots at a certain time of year and then roast it heavily. I’m not sure why you would make wine out of it.....people aren’t making coffee wine after all, so why would they make wine out of something that tastes similar?