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5g Zombie Frost with a few drops of hose water from a leaky immersion chiller 8326+5=8331 gallons

I am in the process of cooling my wort and I noticed my immersion chiller was dripping hose water into the wort. My guess would be somewhere between a half cup and a quart of water got in. The wort was at 155 degrees or so when I caught it. The water is chlorinated. Will this impact my beer? Are...

Hope everyone had a great weekend, I made 5.5 gallons of apple wine last Wednesday and pitched a pack of rehydrated 71B yeast on Thursday evening. Saturday morning there was no noticeable activity so I aerated the must. The batch was a bit too big for my 5 gallon carboy so I put the excess in a...

I have racked wine into my bottling bucket, cleaned out the carboy, then racked back into it when I didn't have an available secondary. I just tried to minimize splashing. I agree with everyone that you should not skip secondary. I would let it age longer in secondary before bottling, I have...

I have done plenty of BIAB batches in my 8 gallon kettle. As mentioned above you will have to sparge. I find most 5 gallon batches use about 7 gallons of water. In my 8 gallon I would mash with 5 gallons then sparge with the remaining 2 giving me about 6.5 gallons of wort. I would use a spray...

Thermoworks has a bunch of their thermometers and probes on sale for Black Friday, top notch products including the Thermapen. Happy turkey day! https://www.thermoworks.com/shop/products/more/holiday-specials/

I have a Theromoworks Dot with a 12 inch temp probe, it stays in the kettle through mash, boil, and to the point the wort goes in the fermenter. Its quite nice to track the temps throughout the entire brew.

6951 + 5 Gallons Fruit Bazooka = 6956 gallons

+ 5 Gallons Cascade Pale Ale =6819.5 Gallons

New brew kettle!

Ended up going with the 15 gallon Spike kettle with NPT fittings. Looking forward to my first brew with it this weekend!

I put a sanitized paint strainer bag in my bottling bucket and pour all the wort in there. I then pour the wort into the fermenter letting the bag catch what it can.

Stumbled upon this video and the gentleman explains that if you pour your beer into a frosted glass you lose 80% of carbonation. I agree with the fact that certain beer styles taste better when served warmer, but I don't get the supposed CO2 loss. Cold liquid can hold more co2, so it would seem...

Never thought about the head retention, since you mentioned it I realized that my beers do lack head, though they taste just fine. This is most likely the culprit.

I have always scrubbed my kettle with dish soap and hot water to clean it after brewing. Never really thought about it before, but I have seen it suggested to use an alkaline cleanser (PBW) for kettles. Does it really matter? Thoughts? Hope everyone had a wonderful weekend and enjoyed some...

6478 + 1.5 gallons of Citra and Cascade pale ale (test batch) =6479.5 gallons

I agree with starting with the Brooklyn Brew Shop recipe kits if you want to start all grain. True, they are more expensive than putting it together yourself, but it is a super easy way to get into all grain. All you need is a stock pot and a colander. Also the northern brewer 1 gallon kits...

Another thing to try is to check your faucets to make sure the gaskets are properly seated. I had a major foam problem and the culprit was a gasket that somehow had twisted and was in the stream of beer exiting the faucet.

One that I didn't see mentioned here is BrewDog Light Speed. Lots of hazy flavor packed into a 4%, 95 calorie package. Also another vote for All Day IPA and Sierra Nevada Summer Break.

Have you tried a 5 gallon paint strainer bag in your bottling bucket to catch the hop residue? I put a 5 gallon paint strainer into my kegs and rack into the bag, when the keg is full I pull the bag and get all the stray hop matter with it.