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I'm doing a 2.5 gallon batch so will be in neighborhood of 8%

Will 800ml of starter wort fermented at 68-70F into 2.5G HT clone be detrimental to the finish product? If I refrigerate the starter tonight, pull out of fridge in the morning, decant and allow to warm up prior to pitching late Sat afternoon will I be tossing out the majority of my healthy...

I do BIAB and have used NB crushes and I've double crushed myself at my LHBS (just opened this year) and haven't seen very much difference in efficiency (hitting target SG) between the two all other parameters remaining constant. The biggest increase I got in my mash efficiency was managing my...

Mosaic has become my favorite hop of late. The complex aromas I just love and doesn't give an astringent bittering either. I've got a Mosaic DIPA that I toss a bit of top shelf Tequila into at bottling time that I've done 4 batches of now and can't keep it around as it gets consumed so quickly.

If you used straight DI water without appropriate mineral additions for your beer style (and grist bill if doing all grain) you will have not so great results. You'll also have a lack luster fermentation as yeast need Ca++ ions to be successful.

In reading various threads about harvesting your yeast and that one should only harvest for a few generations otherwise yeast begins to mutate got me thinking "how do commercial companies such as White Labs and Wyeast do this generation after generation without altering the yeast's...

I couldn't find the stick on stencils at either Michael's or Hobby Lobby that had Arabic numerals. The only alphabet stick ons carried in either craft store had graphic symbols in lieu of numbers :-(. I had to go with card board stencils instead and hold them in place. I etched my 8 gallon SS...

After making my initial post I found AJ's explanation on inaccuracy of trying to measure RO/DO water pH here https://www.homebrewtalk.com/showthread.php?t=491684. There was also discussion in this post that the base water pH has little affect on target mash pH and it's mash water hardness that...

I would think that distilled water which is void of minerals and bicarbonates should be pH 7. Does this mean my commercially bottled steam distilled and ozonated water is not void of minerals meaning I'm not starting with a clean slate? Here is background that got me to this point. My last...

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Managing my water profile (start with DI water and build up) is perhaps the one single change I've made that had the biggest impact in the taste of my beer. If you are using tap water you must dechlorinate or youll get a subtle or maybe not so subtle "bandaid" taste. As far as sanitation...

You can sour any beer, it doesn't have to be Guinness for these Guinness clone recipes. You'll also need to keep that bottle of beer poured in a bowl warm for it to sour. Warm as above 80F. I've done 2-3G batches. The first batch the bottle of beer didn't sour keeping at room temp. The second...

I'm in!

I bottled this on Monday after 4 weeks in fermenter. The beer was a nice dark ruby similar to Dublin Guinness. The green beer was not as roasty tasting as first batch but had enough there to say "Guinness". If the green beer is any indication of the finished product I'll be very happy :-)...

Ways to streamline your brew day including brew day checklist, brew day measurements, what notes to take along the way to help you inspect and adapt, common newbie mistakes. Sent from my iPad using Home Brew

Searching online for Zymit the only place I'm finding it is from the US supplier direct at www.ipcol.com. Unfortunately you have to purchase by the case and it's expensive plus it has a limited shelf life. I did a general search for enzymatic cleaners and stumbled on this DIY citrus cleaner on...

Vinegar will only help soften calcified deposits and not protein based deposits. Sent from my iPad using Home Brew

Chlorine removal from water followed by building up water profile from DI water. Sent from my iPad using Home Brew

Would denture soak like Polident an over-the-counter available in every grocery or pharmacy also work to clean protein off of probes? How often should the probe be cleaned with an enzymatic cleaner? Sent from my iPad using Home Brew

Wlp003 is a German ale yeast. Did you mean wlp004 Irish Ale? Sent from my iPad using Home Brew