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I think that's a pretty great question and one I never even thought of. I have never treated my cleaning or sanitizing water and I haven't noticed any issues but since I drink my tap water I'm probably desensitized to the flavor of my water. All that being said chlorine is fairly unstable and...

Very nice looking hops! I just put my trellis' up last week and my hop leafs got a bit eaten while they were growing on the ground but I'm very excited for the years to come when they might actually start producing.

Homebrew schwarzbier while grilling up some chicken for dinner!

All of your questions are way over my head but welcome back to brewing! May your sparge never be stuck and your kettle never boil over. Also I like your username and profile pic combo

Welcome to the site! I'm over on the east side of Washington. Good luck with your mead!

You need a centrifuge to wring out your slipper mops, just like the O-cedar mops that are oh so popular right now. I'll bet you of all people could rig up an old dryer lying on it's back that would spin at a couple hundred rpms while you stand in the center.

Fermentation is a ton of fun. My very first time was a sugar wash that I intended to distill but I ended up just dumping it. It got me hooked though and I kept trying and eventually I found my way to brewing proper beer and I've been obsessed ever since. If you are having fun with this maybe...

If you carbonate it you could be making a seltzer. If you distill it you've got a vodka. It's not beer but it will be alcohol, the problem in my experience is that it won't taste good. Any sugar + water + yeast will give you alcohol but it's quite a bit harder making something that you want to...

Hello from Spokane! I read this whole thread to see if anybody else was representing but I guess it's just me here. I've been brewing since 2013, all grain after the third batch. I'm jealous of all of you over in Seattle having such a thriving community of homebrewers.

I'm brewing a stout this morning and then my brother is coming over to brew with me. I'm doing a saison and he's doing a hazy IPA.

How is the peach hefe? I'm not normally one for fruited beers or hefeweizens but that combo sounds pretty damn good.

I don't think Voss likes to flocculate. At all. Makes some tasty and very unique beers though.

Thank you guys! In the original spirit of this thread I have a pilsner that has bottle conditioned for two weeks and probably needs one more but it is simply divine. Fermentation was around 65° F with 34/70 and it was only in there two weeks. It is already brilliantly clear and the yeast stays...

I think you should be alright, depending on what yeast you are using. I think cider and wine yeasts are much more forgiving at warm temps than beer yeasts. The humidity shouldn't be a problem because you have an airlock keeping the humidity out of the fermenter. If you are worried you can fill a...

Good for you! I've never entered a competition and I know deep down I'm scared of learning that I'm not as good of a beer as I think I am. Second and third place is really impressive and you should be proud!

I bought a couple of 100ml syringes off Amazon for pretty cheap that let me take hydrometer samples very easily. Your inventiveness is commendable though, I feel you could easily use that method to start a siphon if an autosiphon wasn't available.

I think I have a mishap happening right now. I'm brewing a rauchbier and was targeting a rich, red, color in the glass so I added just a couple ounces of roasted barley thinking that a little burnt flavor would complement the smoke.... Well, judging from the mash color I think I overshot red and...

I'm brewing up a rauchbier in the wee hours of the morning here. I think I'll probably rinse the kettle and brew a pilsner today as well. Happy Father's Day to all the dad's out there!

I don't think it will work like that. Amalayze enzymes are pretty hardy and since you got conversion the beer will ferment out like normal. Cheers!

Have you taken a refactometer reading? The biggest danger is that high temperature will denature the enzymes but that process takes a little time. If you got close to your pre-boil gravity then carry on!