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I don’t think many people are fermenting under pressure in order to use that pressure to transfer to kegs. It’s my understanding they are doing so because it results in less expression of phenolics and thus a cleaner tasting beer. If one of your objectives is closed transfers, there are...

That’s not hops. That is the separation between the clear wort and the oat protein. The grist is 22% flaked oats 78% two row. Anybody ever seen something like this?

Today I pitched about half a packet of rehydrated S-05 into my kettle soured wort, which had been aerated with an aquarium pump for 10 minutes or so. I am concerned I underpitched, especially in context of a low pH wort. I’m wondering if the aeration can compensate for the low pitch rate.

Seems like a lot is older stock, like 2017. Has anyone noticed a significant decrease in quality? What’s the oldest stock you’d feel confident buying?

Yeah noticed that too. The pro version seems more elegant with fewer ingredients and the homebrew version has confusingly low efficiency. Would be cool to taste different breweries side by side using the same recipes, to see how much their technique affects the result.

I wonder if hop selection plays a bit part too. Since every part of the world hops grow and express their flavors differently.

Maybe I could try out a Scotch Ale with some grits. Based on Ron's blog, there seems to be a wide variation in what the Scots actually brewed versus what is considered today to be a Scotch Ale.

I’ve only used Hornindal once. Pitched at 100F and let it free ride at room temp. Turned out quite clean. I get a distinct lemon taste, like a summer shandy. I plan to try again and ferment it cool to see if it has more lager like characteristics. Omega Yeast has some interesting Kveik recipes...

I am considering using it because I like to tinker. I’m not sure I know what a corn flavor in beer tastes like. I read in a post that it is the smell/flavor of corn flakes. Coincidentally, I had Corn Chex this morning and gave it a real good sniff. I find the aroma and taste quite nice in...

Thanks! I understand in small doses as an adjunct it can boost alcohol without much flavor contribution. My concern is at what threshold it imparts a “corny” flavor which I want to generally avoid.

Got some corn grits I was considering brewing with but seems like only recipes including this are cream ales or adjunct lagers, which are pretty low on my list of favorites. What other styles could this be used for?

Was digging through hoping to find an Orion clone but alas it seems this thread never got there. As an unrepentant hop head, while I was traveling to Okinawa, Orion was a surprisingly tasty treat. I saw Orion on a menu in a Washington DC restaurant a few years ago. Still was pleasantly surprised.

Do you find grits results in a corn-like flavor?

Brewing another batch. Just tossed in the Goodbelly. Going to give it 2 days or so.

@NeoBrew I was going to mention that but the acceptance testing for heat transfer for the fire barrier is on the cold side of the wall (so the exterior of his garage or inside of his house, depending) and the inner face of the gypsum is pretty well destroyed after 1 hour (or whatever the fire...

Thanks @doug293cz. More specifically, I would like to aerate it for longer but I can’t due to the foam generation.

Is anyone brewing the Black is Beautiful imperial stout? If you aren’t aware, many breweries are teaming up across the USA to all brew this beer and donate profits to a worthy cause. The recipe has been shared and version scaled to homebrew 5 gallon size. Check out the link below for more...

I have an aquarium pump and aeration stone that I’ve tried to use to aerate wort for a few batches and after a minute or so the foaming is so excessive I have to turn it off or foam will overflow. Has anyone else run into this issue? Am I doing something wrong?

Metal is a great heat conductor so it’s not going to provide any insulative properties. Mineral wool on the other hand is an excellent insulator and is used throughout the construction industry for fireproofing application. I would advise keeping your burner from anything combustible. You might...

@Nubiwan yours looks better! Does the original have a brewed on date? If not, it’s possible the original is a few weeks/months old and its aroma and bitterness has faded with time, compared to yours which you are drinking fresh.