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I used unpasteurised honey several times after primary was done.. I always read honey is antibacterial and even 10000 year's old honey would still be good to eat. I remember an article where scientists did an experiment mixing different sweet sources (including honey) with different bacteria...

Your liver is probably in a bad shape! You better reduce if you want to reach 40. I'm 34 and I drink roughly 6 to 8 12oz per week

Having LITERS marking along with gallons would be convenient to people actually living outside US (there is some, believe me! :D)

Hi folks! I currently ferment in buckets using a ferm chamber. My homebrew dream would be to upgrade to stainless "ss brewtech sytle" conical fermenter. BUT, I'm now wondering if it would be a better idea to invest into a keg system.. something like a big chest freezer with few taps...

According to calculators, I pitched correct amount. About oxigenation, I don't have a specific system, I open the valve and let the wort splash into fermenter at about 2 feet high, resulting into a ~6-inch foam on the top when it's fully transfered.

mild.. this is the good word that describes my 3 batches! I'm looking for a strain that delivers more than that.. did anyone try the wyeast 3864?

Hi, I made 3 batches in a row using WLP530 because I previously read this strain was awesome for belgian style. The grain bills are similar from a batch to an other. I fermented the first one to 65F, the second one to 70F and the third one to 75F as a experiment. The three beers are...

In the future I will stick to my experience, mash at 147-149 and don't listen too much to beersmith! I brewed the same scaled down recipe but I mashed @ 151. This one should finish drier.

Hi! I brewed a belgian type beer few weeks ago. I used : 55% of 2-row 7% of abbey malt, aromatic & special B (each) 3.5% carapils 2lbs inverted sugar WLP530 Beersmith was giving me an OG of 1.072 and a FG of 1.006 if mashing at a single step of 147, which was below style. I had to...

There is hope.. I went to stir the solution and I noticed the big block almost disappeared. There was sugar at the bottom and I was able to destroy it into a bunch of small pieces. I stirred like I never stirred before (trying to not oxydize) and I feel the heat will do its job and dissolve what...

What do you think if I remove the sugar ball from the fermenter, heat it up in water (let say half a gallon) and put it back without cooling? For sure it will kill some yeast but it don't know if it will form a block again.. thanks

Hi, I read few other posts thatI can boil my candi sugar, let it cool and add it to fermenter while fermentation is at its peak (krausen). This way, I could adjust the quantity according to the measured OG. What happened is such like a big mess! While cooling, I noticed the sugar was slowly...

Lower the efficiency... my experience tells me to reduce brewhouse efficiency when brewing big beers as there is more losses.

I did the same few months ago and my mash efficiency jumped to 85%! I condition my malt and grind as fine as I can to keep the husks. I never had any stuck problem or tannin flavors etc etc..

thank you for all your ideas.. it looks like it's much more complicated than I thought, specifically on time consuming building something that may not work at all! I'll maybe consider portable induction plate instead...;) thanks everyone!

I'm currently able to boil 5-gallon in ~1 hour using only one 8-inch coil. Using 3 or 4 coils will most probably help me cutting this in half. I thought about adding an electric element, but I'm afraid of leaks, the controls are a bit expensive and I would absolutely need to install a GFCI...

I'm currently brewing on my stove top, on a 8" coil, with my 17" diameter pot. The coil is a bit tired of all that weight so I had the idea of building my own stove top using 3 or 4 8-inch coils. This way, the heat surface would be much more optimized and the boil would start earlier. My only...

IMHO, a Christmas beer should contains few spices, such as cinnamon, seeds of paradise, vanilla bean, coriander, etc, so I would suggest adding a secondary fermentation to add them. OR, skip secondary and add spices to keg (never tried this, as I don't keg yet!)

I did that for my last year christmas/holiday ale (10% abv). The only issue I had is that the new yeast was able to attenuate the beer a bit more than anticipated because I did not aerate the wort properly when pitching before primary fermentation. It took ~2 weeks to be fully carbonated.. a bit...

I started AG from day #1.. I did not want to waste my time playing with extract. My first batch was not so bad, 2nd OK, 3rd close to "good" and now (15th batch), I'm satisfied with the results. My friends are impressed of how my brews are amazing now! I read on AG process for ~6 month before...