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So. I forgot to toss a Camden tablet into my strike water, and now I have that chlorophenal taste. Happens with every blonde I do with my water unfortunately if I don't use a Camden tablet. Is here any way to remove this as now the beer has fully fermented? Or am I stuck with an icky off...

So THAT is how I got on that email list! Was wondering why I was getting emails about that product. Sad to hear that they still stink at communication. Coming from the tech industry, I could tell htese are design engineers with no actual business knowledge. They can make a product that people...

Hopalong: not caring about making it exactly authentic. I want something enjoyable and not full of flaws, not worrying about pedigree and winning a competition due to style guidelines. So are you saying I can get away without even doing the temperature rise at the end? Do you have experience it...

Have you done a controlled A/B test? Not doubting that you have gotten solid beer from the longer rest, but it is also possible that you could get the same quality from the shortened method. Tradition is fine, but I prefer efficiency of time (slightly different than impatience). I'll probably...

Thank you all for your replies! I will look into the quick lager methods. I figured it was an old hang-up, but wanted to make sure. Thanks again!

ive been brewing for a while. Finally tackling a lager. Guides say after diacetal rest to slowly drop, then lager for several weeks. Why? Is the slow drop to reduce chill haze? Will that not clear over time? Long lagering time. Is this just aging like you would for a high abv beer to let...

Forgot about heat! Will give the dishwasher trick a try. Thanks for all of the possibilities folks!

Hey folks. I am trying to find a readily available product that can be used as a sanitizer for bottles and carboys, but NOT something that you just get from a home brew store. I'm talking about at your generic grocery store or the like. I know it is easy to order sanitizers online, but I am...

I was a brewer at a brewery that used foeders, which are giant barrels for fermentation. They were used exclusively for sours, and thus given the level of cleaning that you do with something that is meant purely for sours (as in, not that much cleaning). If we did barrel aged beers, sure we...

Late reply, but this is my take; if you are doing something like sours, it is a great way to maintain those generations of funk along with oak, as the wood will absorb a lot. If you are just doing stouts or ambers or the like, I would avoid.

Awesome, thanks folks! I hadn't searched too much into it recently (only had knowledge from years ago), glad to see it isn't needed!

Howdy folks. Brewing something up using Pilsner malt, and trying to figure out the whole 90 minute boil to remove DMS. Is that actually needed, or is that something that people said a long time ago and folks have just stuck to it? I was a Brewer at a production brewery, and we never did a 90...

The only reason I would "Secondary" it is to avoid stirring up trub when mixing in the coffee. No issue adding it before packaging, just taste as you add, and remember that it will mellow out a bit in the finished beer.

Interesting question. Here is my take (note; I worked as a professional brewer and used barrels and did double-batching occasionally). Barrels are for after fermentation. All the trub and the yeast decreases surface contact. You will still get activity in the barrel, but it should pretty much...

The temperature of fermentation is for off-flavors and activity, so I doubt that will be an issue when you come to re-hydrating yeast. Granted I never re-hydrate yeast as that is usually done only to confirm that the yeast is still viable.

Haven't heard yet, but up in Napa there have been 17 deaths, thousands evacuated, so kinda caring more about that than how some plants are doing. Sorry for being rude, but dude, at least wait a while before asking about this stuff.

Bubbles mean nothing. Check the gravity. You pitched fine. It just took off fast. Sounds like a perfectly healthy fermentation. The krausen level sounds good. No need to give it extra time. Unless you have an odd dry hopping schedule, you shouldn't need more than 2 weeks from brew day to...

Did you take a hydrometer reading? 3L starter is a TON of yeast. Highly doubt you lost much, and have done this myself. Take a gravity reading. Wait a day or two. Take another reading. If it is a high SG and hasn't moved, then sure add more. But I highly doubt you will have to.

Thank you all for the info! That experiment of the different fermentation temps was a really good read. This is starting to look like one of those "we do it this way because we've always done it that way" things. I am now planning to do a lager yeast that uses higher temps for its range (WLP800...

Howdy folks. I am wanting to make a beer that is similar to a Mexican Lager using Ale yeast, but still could pass for a lager. I have temperature control, brew all grain, and so forth. I just don't want to deal with the hassle and time involved with a lager. But I still want to make a crisp...