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The wing capper I'm using has broken 3 bottles. These caps I bought seem thin and light.

I bottled 124 bottles of beer a month ago. I've drank about 12 of them and they range from barely carbonated to moderately carbonated. The caps are extremely easy to take off. You can almost open them bare-handed. Anyone ever have this problem? Is there a way to spot bad caps before you buy...

This was my 5th batch. First time this has happened. I sipped carefully and it tasted great but I'm not drinking the last drink. ;)

I run everything through a pretty fine filter before primary fermentation but no filter when bottling to avoid oxygenating. Every bottle is pretty clear a few weeks later aside from a bit of yeast in the bottom. One bottle however for some reason has quite a bit of dark solid matter. Drink it or...

Okay thanks. I was wandering if that were the case.

I read through that info and it basically says that low diastatic power results in lower efficiency.

If I add the 2 row, what happens? Does my final gravity end up lower? Does the beer come out dryer? Does the ABV end up higher?

Hmmmm.... Well, it might be a decent experiment. :)

I brewed some phenomenal beer last month with 12 pounds of Munich Malt 20L, 4 pounds dark wheat 8L, 1 pound carapils, and 1 pound carafa weyerman. Hoping to replicate this success I visited my LHBS to pick up the same ingredients. The shopkeep said I had to mix in 2 pounds of 2 row to increase...

The only issue with haze is that it's not pretty correct? I learned of this protein breakdown at lower temperatures today. Unfortunately I mashed at 132F, 140F, and 150F yesterday. I probably broke down all of my protein didn't I?

I just brewed my 5th brew so now I'm making plans for my 6th. I see that 122F to 138F activates proteinase to convert protein, 130F - 150F activates beta amylase, & 150F - 160F activates alfa amylase. I know there are many other variables that affect body and the sweetness perception, but...

Great advice, thanks :)

Do you know why the goal is to warm a thick collection of the mash in the decotion process as opposed to warming thin wort?

If someone were to do a decoction mash at 136F, 148F, and then 158F, and beta amylase are denatured at 160F and alfa at 170F, does the denaturing of the enzymes during the decoction boil reduce conversion resulting in a higher FG? If your goal was a more complete conversions, would it be better...

I just found out that I messed up the decoction process on my brew yesterday. I siphoned off 5 liters of wort and warmed it to 150F the first time, 160F the second, and 190F the third time instead of pulling out thick mash. How do you think this will affect my beer?

Well the brew before this one ended up 1.011 with a BU:GU of 0.49 and it seemed sweet so u was hoping to avoid that this time.

Yup US-05, thanks. I corrected the typo. So is it correct that dry hopping will not raise my BU? That's a great idea to boil some hops. Is there anything I can do to get my FG lower?

I used 3 ounces of Cascade pellet that I thought were 7 AA but I realized the day after brewing they were 5.5. Also my efficiency was much better on yesterday's brew session so I'm realizing today that my FG may end up too sweet and my BU:GU will also be sweet. How can I get my FG lower than...

Ok, the only possible difference between the 2 carboys is that I didn't stir the yeast enough before siphoning from the kettle to the carboys. So what's more likely, the carboy that stopped bubbling after 2 days got more yeast or less?

Good point. When should I check the gravity again?