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Been 2 weeks, not one response. No scientific minds have thought of this before?

Perhaps not best practice but I add priming sugar directly to the bottles then fill. I've had no noticeable issues with unequal carbonation. This process eliminates the primary to bottling bucket step, which not only makes bottling simpler and quicker for me it also eliminates one potential...

Thanks for the information. I've read so much conflicting info including statements like you can have a dry carbonated cider, a sweet flat cider, but not both unless you keg. I didn't understand what was magical about cider and yeast vs beer and yeast re bottling. I've got my beer process...

I must be missing something. Why can't you sweeten a cider that has finished fermentation with Erythritol or Xylitol, AND then add priming sugar and bottle as per bottling beer?

I'm finding that as the brews get made and drained, the ones that are super simple are as good on average as the ones where I add .003 oz of this and that, boil for 37.9 minutes while hopping on one leg and chanting holy verses etc. Anyone else's finding same or not?

For dark styles your method seems logical, any potential extract darkening and caramelization flavors from a 60 min extract boil may actually enhance these styles, depends on what you're hoping to achieve. I have limited DME experience but recently found whisking it in when water was 110F...

Just slow poured 3 lb of DME into 4L of 110F water (Briess recommendation) while constantly stirring with a whisk (forum suggestion)...worked great, quick and zero clumps. Thanks all.

Hopefully this topic is allowed. Hops and cannabis are members of the Cannabaceae family. So that they may share some common characteristics is no surprise, but what is striking to me is the apparent correlation of how they respond to temperature. Recent research indicates that wort...

Thinking now of mixing the 1.5 lb of DME per brew that I did not originally add due to clumping, following Briess recommendation of 100-120F water, then bringing to boil, cool to 70F, then top up both fermenters. I'm at day 2 of fermentation, and if I use 4 L of water this should bring my...

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So to conclude, and get back to topic, adding DME without pasteurization is not best practice but if not too old is unlikely to cause an infection. And add at boil to break down clumps. (Although I now see Briess recommends adding to warm 80-100 F water to minimize clumping, then heating to...

Re Basic Brewing podcast...Hamilton discusses a few other related issues. Well worth a listen. And I found that what his research findings matched my experience and that of others that report on their experiments on their websites. Another sacrilege that I purposely commit is to add hops to...

Thanks HB, I didn't think you were being anything but helpful. Just elaborating on method as the question was asked. Have you seen this research on temperature and alpha acid concentration...

Thanks for replies. So not pasteurizing DME is unlikely to be a best practice, but just how bad or risky is it? (I am generally thorough with cleaning and sanitizing equipment, but have done some horrendous things (like siphoning 5 gal of completed beer into bottles using a hose used 3 weeks...

My reasons for late additions vs boil are: 1. Maintain lightest color possible. 2. As I live at altitude my boil threshold is 95 C. The most recent empirical research I've read is that hop utilization at 95 C is ~75% of that at 100 C (sea level boil threshold), and that hop utilization at 70 C...

I'm an extract brewer, and have always used LME. I'm time-limited so have developed a super fast brewing process that includes heating 5 L water and any sugar and any steeping grains, bringing water up to 75C, remove any steeping grains at 25 min, bring to boil, flameout, hopstand 25 mins (hop...

If your kit extract is liquid malt extract (LME) I wouldn't boil it regardless if prehopped or not. It is sanitary in the can, and boiling it may contribute negative qualities such an increase in malt flavor and color and, if prehopped, a change in bitterness...basically changing the beer from...

Check out links in thread below. Plenty of recent research into hop utilization and time and temperature....and more. https://www.homebrewtalk.com/forum/threads/20-min-boil-hops-vs-hopstand.671364/

Thanks all for some very informative links. After reviewing them all I've settled on, for my PAs and IPAs, all boil hops in at 10 mins plus all hop stand hops in for 20 min after flameout with some stirring and natural cooling. Also, I live at 1000m altitude so it was interesting to learn my...

So, my research indicates hop utilization at 15-20 minutes is 50% of 60 min boil. So one can double hop amount and get similar bittering. And that all hops in for 20 min boil vs all hops in hop stand held at, lets say, 190F results in very similar beer. So, what I'm wondering is trying all...