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This siphon is a piece of crap. I used one today for the first time. Not only did the cap keep falling, this little thing fell and I have no idea where it is supposed to go and in what orientation. I am curious why none of you took the black plastic end of the siphon out. Off topic, my auto...

I have a Neipa fermenting with WLP644 and WY1318. I'm worried about bottle bombs, because of the glucoamylase enzyme and dextrins being eaten during bottle conditioning. Does it eat out dextrins fast during primary fermentation, does it take its time to finish the primary leaving nothing behind...

I would like to wake up this thread, as it has been burning my mind to get a do it all keg. I'm mostly into NEIPAs, so transferring beer is very off-putting for me. Also you can get from grain to glass in just a week if you keep some of the CO2 from primary fermentation. Autolysis is not an...

Went ahead and used the blender. Didn't face any problem so far.

I brewed my first NEIPA using this yeast, second brew so far, first time using a temperature controller for the fermentation. I set the temp at 19C (66F), but with a 2 degree delay, so it fermented mostly at 20C (68F) for 39 hours. Then I checked the gravity, find it had dropped from 14 to 8...

About to do my second brew, a NEIPA. For this one I got the classic Wyeast London A3 1318 and I am planning to do a starter. The yeast has January 25 date on it, so I guest it should be about 55% viable. This is my first time working with liquid yeast and I want to build a starter. I don't have...

This is the one I (mis)used. With 16C fermentation temperature, 60g of sugar translates to 2.9 vol for 8L which is borderline close to 3. IF not completely dissolved 1 or two bottles could explode. Plus I cold crashed with the sugar in it and I believe this ups the dissolved CO2 a bit, making it...

It is 10L now w/ trub included. This translates to something between 8 and 9 L of beer I believe. Since it is my first brew I don't know how much volume the trub occupies. Does leaving more space in bottles mean more oxidation? I am planing in CO2 purging them during bottling.

So basically I messed up on my first brew, a 10L (2.6 gal) DIPA, trub included. I have primed, cold crashed, fined with gelatin and will be bottling tomorrow from the primary. However I added 60 grams (2.1oz) of sugar for the priming and now I know it is going to be over carbonated if not...

I had an STC1000, however I failed to install it properly and now I think I have broken it. I pinched the yeast 22 hours ago and still no signs of fermentation. Temp on the bucket is 17C I think. Another thing that worries me now is that I while the supplier calculated the IBU on the low side...

I was thinking that since it has such a high gravity, maybe it would benefit from the extra oxygen (I am also thinking about giving it a second oxygenation even). Plus if I kickstarted the fermentation by raising the temp a bit, then the fermentation itself would raise the brew temp so ambient...

Did my first brew yesterday. Came up with the recipe myself after discussing it with my local supplier. Partial mash and partial boil. Mash did OK I think, preboil gravity was 1.045 (temperature corrected). Boil volume was 9L (2.3 gal) initially that finished at 4.5L (1.18 gal). Then I added 1kg...