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The best part of filtering is drinking super fresh beer. Another thing that any chef will tell you, is that we eat with our eyes, nothing looks more refreshing to me than a crystal clear beer. Also I'm not into adding seaweed, fish bladders, gelatin, or plastics to anything if I have the...

I prefer to base my brewing more on a proven method, than just what a random homebrewer believes to be true. I've never read anything that said adding oxygen to a finished beer is a good thing.

It's not all bad, there's some upside too. The beauty of a powdery low flocculating yeast like 2565 is how clean it ferments. The longer the yeast remain in suspension the more undesirable fermentation byproducts it metabolizes. Personally I think 2565 is even cleaner than 1056.

It's not a bad idea to dry hop while the yeast are still active, when the gravity is within a few points of being finished. This way the yeast will absorb any oxygen you added with your dry hop addition, and also the active yeast convert some of the hop oils into desirable flavor compounds...

5 lbs marris otter at 38ppg 5x38=190 points 0.5 lbs caramalt at 34ppg 0.5x34=17 points 0.06 lbs choc malt ast 34ppg 0.06x34=2 points 190+17+2=209 209 points total potential extract 6.5 gallons measured preboil volume x 32 measured preboil gravity = 208 points extracted...

Exactly.

I'd recommend the coarse plate filters, according to northern brewer they're 2-7 microns nominal. I've only used the coarse, and the beers came out commercial clear. I cold crash for 48 hours at 30F then filter cold. Here's a link to a pic of a coarse filtered beer that was fermented with...

Single Hop Sterling pale ale, 4.8% ABV, 40 IBU's, SRM 7. I'm not digging this one. This thing just reeks of Saaz. The dry hop flavor mellowed after a couple weeks and it got a little smoother, but still not good. I know Sterling's parents are mostly Saaz and Cascade, but I get nothing but...

For every 0.1 pH reduction you want, make 1% of your grain bill acid malt. Acid malt is malt sprayed with lactic acid. The 1% acid malt=0.1 pH drop is just an approximation. Definitely try EZ water.

Most of the esters and fusel alcohols are formed in the first 48 hours.

The point of this hot whirlpool, besides building a trub cone, is to extract hop oils without boiling them off. I'd have to agree with some version of what bobbrews is proposing here. Some kind of a hop stand. What's the best temperature or length of time to do a hop stand? It depends...

It's a drum roaster. I always wondered what one looked like. Here's a link to the full Specialty Malts pdf at the AHA site. http://www.ahaconference.org/wp-content/uploads/presentations/2010/Specialty_Malts-Kelly_Kuehl.pdf Here's a link to another malting pdf at the AHA site too...

So I entered this kinda clone in a local comp, and today I received the scoresheets Link to scoresheet 1 Link to scoresheet 2 It scored a 39 and a 37, and took 1st place in the American Ales category, and 3rd place BOS. I'm pretty psyched, it's the best I've ever done in a comp. Anyway...

Thanks for doing this Dsmith. You can really see how stable the wort(water for this experiment) temps were with the on off cycles, the +2-2.5 degree temp swings are gone. I think you reversed the labels in the graph key, the purple line(with the big temp swings) I believe is the air temps, and...

That is a great article. Is there anyway we could force every new brewer to read it?

I've gottin some really fresh hop pellets from BCrosbyhops http://www.bcrosbyhops.com/

Wow +/-0.2F with the heating. I'd call that pretty damn stable. The amount of manual adjusting needed for the temp controller to match the rising and falling active fermentation isn't as much as you would probably think. That will be awsome if you do that experiment, then I think we can...

That's a pretty cool setup you got there. I agree the attached insulated probe is probably the better 100% hands-off approach, I'm just not willing to settle for a +2 to 2.5 degree temp rise on every cooling cycle. It would be awsome if you could do a whole fermentation with the controlling...

Thanks for posting this graph, it's nice to see some real data. I've done similar experiments, unfortunately without your sweet temperature logging setup. It's interesting that when your freezer cuts out at 65 after it's been running, the wort temp only drops from 67-67.5 or so to 65. When...

use the warrior for bittering