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Has anyone used Vic Secret hops? What do you think? I have a couple ounces of 21% AA. The description says "Passionfruit and Pineapple with notes of Fresh Herbs and Pine Needles". I wanted to make a simple amber lager. But, I may save them for a NEbraskaIPA. I am not sure about the "Pine...

It has pretty much finished up the starter. I tasted the starter beer and it is not bad (for starter). It isn't sour at all now and smells OK. Not real yeasty, but OK. I think I will try it on a small batch or part of a larger batch for kicks.

I may be jumping the gun here but I am wondering something. I was cleaning out my fridge of some old harvested yeasts. I found some Pacman yeast, I originally harvested from a Rogue bottle 3 or 4 years ago. I have some frozen and some I found in the fridge that I harvested from a 3rd gen batch...

It took me about 2-3 hours one evening, watching TV, to do 35-40 bottles in a water bath canner. You do have to make sure you have something keeping the bottles off the bottom of the kettle, like a pie pan or upside down pizza pan.

You defiantly want to do it with the kettle lid on. I have only done this a couple times with a cider and a hard lemonade, where I wanted to keep some sweetness. I have had a couple bottles crack (out of about 80), but never had any explode. If you check the carbonation and don't wait too long...

I hate to be a downer, but, if it is an infection in the beer you might end up having gushers by the wedding, even if kept cold. You have a few options: 1. You may want to quickly brew another batch to force carb and bottle right before the wedding. Are growlers acceptable? 2. You may be OK...

Agreed. Although I did mis-state (type) my comment. I should have said yeast ending up in the glass, not in the bottle.

Here is another pretty old thread on the same subject of firm yeast cakes with some comments from some more very experienced brewers. https://www.homebrewtalk.com/forum/threads/how-to-get-a-firm-tight-compact-yeast-cake.251796/

I don't really agree. Unless you are a super taster, the small amount of yeast ending up in the bottle after a careful pour is not noticable, even if it was "powdery". The OP was concerned about clearness and never mentioned yeast flavor.

As I mentioned in my previous post I believe it may be proteins, not yeast. As an experiment, do your careful pour as before but try only pouring a half a bottle into your glass next time. If it stays as clear as it was in the bottle, it is probably the yeast. If it hazes up it is chill haze...

I know a lot of time has been spent on talking Yeast and it has more or less been a good discussion. But, I have another possibility and point of view. It could be chill haze. Your symptoms seem to mirror this. It is clear in the bottle before you put it in the freezer and once cooled, no...

Googled and Found this thread. Essentially they say don't worry about it: https://www.homebrewtalk.com/forum/threads/so-stopper-pushed-all-the-way-through-the-carboy-what-now.309106/ There are tricks to pull it out if you want to try now .

Can CaCl contribute to a metallic taste in the beer?

Thanks for all the responses and the good ideas. I usually whirlpool while the chiller is working to keep the wort circulating. I have stopped for a hop stand then continued after a that is done. I never have pulled the chiller when at transfer temp and let go a few more minutes. My chiller...

I have never seen one of these before. I may see if I can fashion something like this to attach to my dip tube. I know I have sucked trub in when the draining is finishing.

What do you mean by a trub dam?

I have a general whirl-pooling question and would like to see what others are doing. I usually whirlpool with my pump for 10-15 minutes after I have removed heat from my boil kettle. Lately, I have been simplifying and been doing mostly BIAB instead of 3 vessel brews and using my immersion...

Following are some things I put together when I was studying for my Beer Judge Certification regarding Acetaldehyde: Off Flavor - Acetaldehyde Green apples, Grassy, can taste and smell acetic (vinegar/cidery) Describe/Discuss Ever Appropriate? Yes at low levels If so, what styles...

I do have some lacto/brett soured beers that are a couple years out from bottling. I wonder if the bacteria is still present. I always wonder about building up from dregs. I have harvested and used some Rogue Pacman yeast from a Santa Stout a few years ago with success, but I really wonder how...

I have been watching the PH and it is slowly, very slowly going down. This morning it was at 4.4, down from the original 5.0ish (it fluctuated between 4.9 and 5.0 when I first tested the wort). I do have the kettle sealed up with plastic wrap to keep out other organisms. Yesterday, I created...