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I don't use that system by any means. But have you tried deleting the cached data / storage info on your phone (not just the app)?

In the absence of O2 there should be no degradation. However, there is probably a tiny bit of O2 lodged inside each hop pellet, but don't worry about that. It will be fine. RDWHAHB. Good luck!

I don't buy the airborne fecal matter fear. Not until someone backs up their phobia with data. Go ahead, scare us 😨

Is that how "relieve" your thirst for craft beer? 🚽🍻 That's awesome. At the end of my brewday I proudly tell my SO, "I cleaned the kitchen, even the floors!" Now, the reason for this is because I spilled water and ingredients everywhere but it's the same difference. So do you proudly exclaim...

I do like the lower ABV beers when you want to fill extra glasses. Although sometimes unintentional, it's a unique homebrewing niche to have a nicely crafted 4% beer. I won't use the term "lighter" because they can still have impressive body and flavor. I'd say the variety of such beers on the...

BIAB has little to do with "coffee urns." Nice try... "All-grain" brewing in an igloo cooler as we know it today is not the traditional standard either.

I recently had a lot of luck in the keg with dry hopping and the aroma was insane. I think overall freshness is key, not just focusing on the dry hops. The age old story of reducing oxidation rings true again. I dry hopped with loose pellets -- no bag -- and served straight from the keg without...

This is a gift! A birthday present, graduation, retirement, you name it. At least in America, it will be enjoyed, maybe used a few times by the person who received the gift, and then most often it will be be put aside for a while due to cleaning efforts, learning curve, wait times, etc. People...

I'd also give it time because a yeast which is ready to go, and a lot of it, pitched warm, can destroy a welcoming 1.046 like you brewed. Especially if you include a simple sugar as part of the recipe. Not sure what you're pitch temp was but your room temp and krausen time indicates it was...

You want a beer that stinks? It stinks good, but I've never smelled more aroma from so far away than this. It has "natural flavors" added to it. I wish they would say what they were... https://www.elysianbrewing.com/beer/dank-dust

Well, those sound like two beer styles that would have yeast in the bottles. Can you see the yeast? If so, then you know you can. Sorry, I don't know specifically about those 2.

Sometimes you can harvest a great yeast! Save up some bottles. Use a really light starter, like 1.010 SG, and step it up. Use yeast nutrient. Could take more than a week. Sometimes there's info on the yeast on the web and whether or not it's just a yeast used to bottle condition, or if it's the...

I definitely don't know the answer to the question, but I brewed a couple low ABV styles recently, and they were so good! And it's awesome to be able to go back for more pints. Good luck in the competition!

I've actually had Anchor Steam a couple times on draught recently.

I've had the feeling that thiolized yeasts shine in areas where those thiols are not occuring so abundantly, NEIPA being the prime example. In other words, my guess is NEIPA's and their methodologies are too much with thiolized yeast, and therefore no good. I would never try a thiolized yeast...

Great idea.

It's good beer. What happened was exactly what they said it was: inflation, competition, high operating cost. What that means is, not selling enough beer. Making good beer is the easy part (we homebrewers do it). Marketing, distributing, packaging, etc, all at a reasonble cost to the buyer is...

Of course you can do it. Use the same calculations. So same amount of sugar per volume. It's a fine way to do it, but you have to open the keg to put the sugar in. If you can, purge out the oxygen after. And you will generate a bit more yeast. Also it can take longer. But it saves on CO2 and is...

And a couple beers, COLD

I would also vote no. Crystal can ruin a beer.