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This summer I want to brew a series of smash beers in order to really hone in on flavors. So my questions are for those who have smashed before. 1) what's a good OG to shoot for? I'm thinkin middle of the road 1.050 2) ibu range? Keep in mind I'd like to experience a balanced hop and the malt...

Was in the lowes pluming section today for a toilet issue and I spotted this bad boy. Obviously you can do the same thing with an elbow or even straight copper that you bend, but this was just to easy so I picked it up. 2 pieces: 5/8x1/2 inch compression fitting 1/2x8 inch copper stub (don't...

It's actually a great comment, and I had considered it. But our city recently switched water sources... Weird I know. I run water through a charcoal filter and that's it. But the first of the three questioned batches was from the old source, last two from the new source. Same result! I DO need...

That's exactly why I switched to us-05. I used I do a 2l starter with a 10-1 L/g ratio of DME per Jamil. I switched so I wouldn't have to do that. I don't believe it's an under pitch, but I am feeling more and more confident that lack of o2 may be the culprit. The 50 dollar investment is worth...

I whirl pool and siphon from the side. Try to leave trub behind, but no doubt plenty comes a long for the ride. (I am actually installing a side dip tube today... So that part of the process will be changing). I ferment in a glass Carboy and usually don't cold crash in it. Rather I just...

Big floyd: Pitch and control temp with Johnson a 419 and a ferm wrap. 68* for the first two, 60* for the us-05. hanso: i hear what you're saying about infection but I really don't think that's it. It is a very consistent flavor with my last three beers. Infection seems to me like it wouldn't...

Yes, us05. I'm leaning towards DMS or acetaldahyde according to the bjcp site. Tastes to be what I think DMS is like, but I'm not guilty of any of the "common practices" leading to DMS. The o2thing can apparently lead to acetaldahyde and there is a tartness that makes me think maybe green...

I have never used o2 to aerate my wort... Always been a shaker! The last three beers I have brewed (levitation clone, pale ale, blonde ale) have all had the exact same flavor that just doesn't seem right. I have been searching the off-flavor section of the bjcp website and I wanna say this is...

As long as you're not too warm (high 70s+) and don't have wild temp swings you'll be fine. It's common practice to bottle condition at room temp... This doesn't affect the flavor profile because primary is done

What is the theory behind cold v traditional brewing of coffee?

Damp, not wet paper towel in a ziplock bag in the fridge! They'll be just fine. Much less stress in the fridge than in the transfer

Anti-foam is your friend!

I live in cincinnati and plan to plant this weekend. According to the almanac, last frost day is April 16th but if you look at the forecast it is warming up into the 60s and staying there this weekend, so I would say plant at will!

+1 on just shutting the lid on it. The beauty of a chest freezer is that cold air sinks! You'll find your freezer won't even kick on just because you open the lid, so a tiny bend in the weather stripping has an extremely minimal effect!

Miracle grow potting mix and peat moss mixed together. You need very good drainage. The other key is to have tons of room because they spread very quickly. I grow mine in half whiskey barrel planters which provide quite a bit of room but I still think that three years is your max before you need...

Edit: a solution would be to drop the temp in the fridge slowly to match the ambient temp of your basement. Avoiding the shock should keep the yeast awake... Either way, it's not a super cold crash so I imagine it will be fine, may just take longer at the cooler temps to reach FG

Off-flavors wouldn't be my main concern 7 days in. If you drop the temp ten degrees the remaining yeast may very well settle out. Take a gravity ready on days 6 and 7 so you can check attenuation. If you're where you want to be... Move it!

Okay, I have brewed probably around 20 times using the exact same single infusion mash/batch sparge method. I have never had an issue with beer clarity until now. For whatever reason my recent pale ale (2-row & crystal 60) is cloudy. I used a combination of pellet and late addition whole cone...