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I did a side by side with S-23 last summer and while both are fully drinkable; the difference is notable. nothing I'm going to repeat if I can avoid it (and it was only 20C room temperature for the warm one) I plan on one more batch (most likely Maerzen) with a different yeast and if the split...

the HSA reference was with respect to people (who are commercially very successful) doing it on intention and making it a trademark. never said it would not exist (I just don't like it), but some apparently do...

the question is still how much oxygen is bad and why? the defining criteria is taste and that is not objective! I cannot understand who people drink (even pay for) sour beer, any notable level of acetaldehyde or diacetyl. why some brewers knowingly cause HSA. and why corona sells (well, I have a...

@ schematix 1. to do what? e.g. you need 14 000 ppm O2 to produce 25 ppm acetaldehyde (taste threshold is 4-5x of that) and about 25 ppm O2 to get from there to acetic acid (700ppm threshold), and yes there are some acids with a very low taste threshold. and that all does NOT happen instantly...

a) I'm not debating fermentation b) sure it's true that it is a dilution, question is how much is enough? so, if you believe in homeopathy you definitely need to fill it to the absolute brim with water. otherwise, it is a fair question. just 3 little facts, any homebrewer can try out it...

I stopped bottling before I was able to establish a PM frequency... I'd say keep a few handy just in case you come across a bad one. Are you taking them off each time for cleaning?

Some Lactobacillacea will have different metabolic pathways depending on the environment (e.g. aerob vs anaerob) resulting in many hundreds of different metabolites. One could speculate that a high pressure fermentation might have some impact as well. So, without knowing what bug you are taking...

I understand that this might not be what you were looking for (regardless if you are a new homebrewer or a sales person), but you did receive honest feedback! and if you want to show you were not set out to sell something, just stick around please!

while water is definitely an important topic, it is not priority number one. you mention you are new to brewing, so before getting into the water topic, make sure you have a solid control over your yeast(s) and their fermentation first!

what difference would that make? there still would be headspace and as long as CO2 is connected, it would not make a difference to the beer. Shutting off CO2 and creating a lower pressure anywhere in the system than the keg with an immersed gas in tube is a different story. Speaking of it, is...

age of your hydrometer is irrelevant; a ****** one stays a ****** one until the day it breaks...just like a good one. get water (distilled is better but not really necessary), make sure it is close to the calibration temp that's listed (the difference is not that big; i.e. 0.001 if you compare...

Interesting one. I don't know if the rate of cooling has influence on chill haze, but I also would like to know - not that it really matters to me personally. There are different types of haze. I think you talk about chill haze here I thought of chill haze only as a problem of inadequate breaks...

half a million views; what a thread. I'm intrigued reading the 57 pages, but then after reading a few of the recent posts I wonder if I really should. Instead, let me be the bearer of bad news: You are wasting your time and money! At least when it comes to the part of pushing sanitizer or the...

look at the pressure drop from transition point to the next to see how much you want to loose (and subsequently calculate the length) of the 3/16: how much pressure do you want for the type (time) of pour? how much are you loosing in the fixed system? how much do you have in the keg? how much...

I've been boiling in a cheap flask on the BBQ for quite some time - still wait for the day it breaks and it still hasn't.... currently, I boil on a hot plate stirrer. if you stir while boiling, boil over is also reduced.

before you get started changing everything (which is not necessarily a bad thing), I wonder what temperature you pitch your yeast; the wort should be slightly cooler than the choosen fermentation temperature (don't pitch hot and wait for it too cool). if that's not the issue, change the yeast to...

avoid: clear, green and screw off. my preference are 500ml bottles (easy math) and a secure seal no matter the specific model. they differ in quality, but not a single issue that was related to the bottle itself. hand filling/capping is very gentle on the bottles compared to some fill lines...

My personal preference is higher carbonation as well. If you are in the keg start low (you can even reduce it if you really want). If you are neither on the low or high side regarding personal preference, use various amounts in some of the bottles and let us know what your preference was once...

Are you trying to sell us something?

tried the dry hop in keg on something that was on tap for a couple of weeks already. didn't pick up as much flavour as I liked and when playing around with it more, I ended up with a veggy taste. since then, I'm very careful with dry hoping after it is fully carbonated.