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So I know the usual topic is getting the krausen rings off. I can get that off easily. It seems all of my better bottles have a stain on the center bottom of the bottle. I've soaked them in very strong pbw solution with hot water. Also tied a soft sided sponge to the end of a broom handle and...

I was sanitizing my carboy with about a gallon of star sans and forgot to empty the star sans. Started filling my carboy when I realized I forgot to empty the star sans. Beer turned out great. Would have never known it happened.

I figured a 1/2 gal mixed with 5 gals wouldn't be noticeable. I'll probably just top up with bottled water. Easier than boiling and cooling.

I top up with tap water without boiling it. Never had a problem with infections. It has chlorine in it also. I do treat my water for brewing but if I'm topping up with a 1/2 gal or so I don't treat the top up water. Never tasted chlorine in my beer.

I was browsing the forums about vacuum sealing hops and someone chimed in and said vacuum sealing sucks out the aroma of hops. I've never heard this before. He went on to say that flushing with nitrogen or co2 like in a mason jar would be better. I usually split my hops up and vacuum seal...

If been realizing this also

That's about 1500 bottles. So 4 in one batch is a lot. I agree with yooper Prob twist offs.

They break every once in a while. I've bottled over 30 batches probably broke 1/2 a dozen bottles.

Not at all. I've aged stouts and barleywines in the secondary for 4-6 months. Even a pale or ipa will benefit from 7-10 days in a secondary.

I see there is I tsp of gypsum added to the water. What sulfate ppm should I shoot for. I've been using pale ale profile in bru n water for my ipas which uses 300ppm. They are good but I think it's a little to much. Might shoot for around 200ppm on this one.

I'm pretty sure I've seen denny refer to using a stir plate in other threads.

Was just thinking the same thing

That's a big assumption. Do you have data to back this up. I know a number of brewers who still use a SS braids and have been for over 5+ yrs. I don't have data to say ppl don't switch to false bottoms or not. Theirs a lot of brewers out their to just say most eventually switch.

You don't need a high priced vacuum sealer. I got one off amazon for $40 with free shipping. Sealed up 5 lbs of hops no problem. Didn't **** the bed or anything. If you want to store hops long term vacuum sealing is the only way to go.

Most people batch sparge for time saving and simplicity of it. I know I do. You only brew once a month so I'm figuring your brew day is an all day thing with no time constraints that you enjoy when that day comes. Me I brew once a week so batch sparging is faster for me. Makes great beer that I...

I've used roasted barley in this recipe. Came out excellent. Wasn't overly roasty or anything. Still pretty smooth.

You would just throw the chocolate in with the other grains when mashing. If doing an extract batch just steep them. The original recipe for a 5 gal batch comes out to an OG of 1.071 when I entered it into brewers friend recipe builder. I added more Extract to mine to make it stronger. 1.091 got...

I've never had yeast that wasn't white. But I've always made starters from fresh yeast. First time cultivating so don't know what to expect.

No I haven't never thought of that. It smells ok though.

So I cultured some bells yeast from Oberon and TH. I had 9 bottles and made a starter with it. 500ml at 1.025. Then 1L at 1.037. I used a stirplate but didn't see much happening. I didn't really watch either though. The yeast is a brown color. Kind of like a peanut butter color. I've never...