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When you add the strike water it will lose heat because it will heat up the grains and also the mash tun. Everyone is different, and it also will be different depending on the temperature of your grains, amount of water, and the mash tun. I will bring my Mash tun and grains indoors for 24...

Good process is always a benefit, but your issue is fermentation temps. Fusel alcohol (alcohol taste) is usually caused by fermenting at too high a temperature. It is not just the room temperature, it is the temperature of the yeast. Active fermentation can raise the temperature of the...

This is good reasoning; to get clearer beer you want to leave the beer for a long time, but you are worried about off-flavors if you leave it on the yeast for too long. How long are you wanting to leave the beer before bottling. 8 or 10 weeks ..... leave it in primary, and then bottle. 6...

There is no set time. Yeast will 'evolve' with repeated use, and the change will be influenced by how you handle the reuse. After a while the yeast will change; flavor, attenuation, flocculation, or other characteristic. 5 uses is the recommended number, but it will probably go many more...

Provided the airlock doesn't get dry, you can leave the beer in primary for several months without issue. I have left it 6 months without any problems. I am one of those dinosaurs who do use a secondary for almost every batch. I like to get the slurry before I add anything, usually gelatin...

Priming sugar will add about .003, so you ended up around 1.017. 0.5 lbs lactose adds .003. Your OG seems low for 15 lbs of grain. That's about 63% system efficiency.

You might want to try Windsor.

Let all plastics soak in a mild bleach solution for a week and then rinse with hot water. Replace anything that looks suspect. Replace all tubes/hoses. I stopped for 7 years and started right up with the same equipment. I still use a couple of 35 year old HDPE fermenters.

+ Just depends on how long you want the session to last.

I'm interested in what peppers do to a beer. What exactly do peppers do to the taste/flavor of a beer. Never used peppers in a beer, but thinking how the flavor/heat will complement other flavors. I'm interested if they would complement Belgian or Saison yeasts.

BeerSmith says you lose about 50% alfa acids; vacuum sealed at 75 F for 30 months. Use 2X whatever the recipe says.

Direct Hops and Yakima Valley for hops. Northern Brewer, More Beer, Label Peelers. or RiteBrew for everything else.

I gave up on the calculators a long time ago. I just use the same amount of sugar for almost every beer regardless of style. I use 5.25 to 5.5 ozs of sugar for 6.5 gallons, and have not had any issues. I'll occasionally use more sugar for some Belgians that are bottled in Champagne bottles...

IN 25 years of brewing, never used nutrient, never found an issue that would indicate I needed to use it. The malt itself has plenty of nutrients. Also the dead yeast in the slurry will provide nutrients for the healthy yeast. Interesting observation. I like to have my beers finish drier...

I grow a lot of hops, and usually end up tossing a lot of them because I have too many of a certain type and no freezer space to store them. So I thought ... Is there any way of extracting the valuable oils from the hops so that I didn't have to use up a lot of freezer space. How are hop oils...

I've not seen Zainasheff's recipe, but have seen a number of people mention it. I respect a lot of what Jamil has contributed to the world of brewing, but I would recommend tossing out that recipe or any of the procedures that go with it. Here are some things I have learned with brewing...

I have not read the whole thread, but I vote for clear IPAs! Recently in Boston I had some IPAs from the menu (had not heard of any of them, and 3 of the 4 were cloudy). They tasted decent, but if I had known they were cloudy I would probably not have ordered them. Create a new category/name...

Why does anyone want to thin out a beer. Mash lower to get a lower FG. Yes some beers require sugar to get to style, such as Belgians and Saisons, but they are dry per style, and rely on the yeast to provide the flavor. Sugar does dry out a beer. Substituting sugar for malt will result in...

Go with it. Arrogant Bastard is 10% Special-B/CaraAroma, and SNPA clone is 1 lb C60 in 5 gallons (which is around 10%). I don't think you will be ruining a beer, could even be improving it; just different. Mash on the low side to ensure it doesn't come out too sweet.

You can bottle before you go away (after 10 or 12 days), and the beer will be ready for you when you get back. Yes, adding priming sugar will initiate more fermentation in the bottle (to create the fizz). provided you add the right amount of priming sugar and the beer has finished primary...