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Star San in the dishwashers sounds like a belt with your suspenders to me. That is, of course, assuming your dishwasher has a sanitizing setting.

Repitch with EC1118. It will dry it out nicely.

Let me rephrase the question... Does exposing hops to higher than atmospheric pressures and higher than 212 degrees F result in unique bitterness, flavor, and aroma profiles relative to standard extraction in the boil? One might try to increase pressure and temps via a moka pot. It's...

Hey, Not sure this belongs in Brewing Science, but we'll start here... Has anyone ever tried extracting hops at high temperatures and pressures as with a moka pot? If you are unfamiliar, check here: Moka (coffee pot) - Wikipedia, the free encyclopedia Basically espresso differs...

I bottled my batch above tonight. Samples taken during bottling were awesome. Refreshing, floral (obviously, but not overpowering), and dry. Oh, on the dryness thing, since I didn't know any better, I thought I would like a sweeter mead. I made this batch before I had my first sweet mead. I...

I did a braggot a while back, and the recipe had me bottling in three weeks. No way. It took a couple months to reach FG. I would rack to the secondary and sit tight.

I know the general guidance is something like 6 months to a year on meads, but I was wondering if cysers peak earlier. Just wondering. I just racked one to the secondary, and though it's still cloudy, I'd probably drink it otherwise. The hydro sample was damn tasty.

I notched a hi-temp plastic spoon from the LHBS in gallon increments. Works well.

Penny Lane is on Franklin at 5th (maybe 6th). Bangers and mash, Guiness pie, and the like. Greasy and awesome. Brew pickin's are rather slim, though. Sine is the Irish place Mr. Lion is trying to recall. It's on Cary in Shockoe Slip. Across the street from Sine, roughly, is Richbrau. The...

Ruination is one of my all time favorites. I do think of it separately, though, from Bells and other quality single IPAs, and Bells is exquisite. For doubles, you might have easier access to Weyerbacher, and if so, I'd recommend their Double Simcoe IPA. Love it.

I saw in the latest Zymurgy that a fan mounted or otherwise angled at the top of the wort will slow or prevent a boilover. I searched here to see if anyone else had this bright idea (smacking myself in the forehead, say it with me, "Why didn't I think of that?" Well, seems the good people here...

I've just recovered from a rough patch in my commercial brew drinking. Background: I recently moved to a new town (outside of St Louis from VA), and hadn't found a reliable beer store. When I did, I went wild. Pun somewhat intended, as I first went through a sour and abbey beer phase...

Yeesh. I did a cranberry braggot a while back, and that recipe called for 2 pounds dried cranberries to 5 gallons of braggot. There was plenty of cranberry goodness in that finished product. Thanks for the tip, though.

Right. Should have been more complete. I meant to say "boil cranberries in enough apple juice to cover ". Then, I would add more juice on top until just warm enough to dissolve the honey, then add honey and remaining juice to 3 gallons. Then add pectinase, nutrient/energizer, and pitch yeast...

OK, I'm still very new to mead, so y'all critique my recipe, please. (This will be batch number three.) 3 gal quality apple juice 2.5# non-varietal honey 2# dried cranberries yeast nutrient/energizer Montrachet yeast Pectinase (maybe) Campden (maybe) OK, so first, general thoughts...

I agree. I can't think of a better reason to start kegging.

I wanted the finished product to be very light in body. I'm still in the reckless and experimental phase of my brewing career. My last batch mashed at 150, and I really liked the light, crisp mouthfeel. So, I went a bit farther this time around. The problem with being reckless is that you...

Hey, Just brewed a smoked ale today. I cobbled together a recipe by starting from a traditional rauchbier recipe and adapting it 1) from lager to ale, and 2) to some extra grain I had laying around. 5# American Pale Ale 5# Smoked Malt 6oz Crystal 40L 4oz Peated Malt 4oz Belgian...

Thanks for the info. I'm not exactly scared, but the idea of contaminating my brew area had me looking before I leapt. Extra equipment, especially the small stuff, is no big deal. OK, so I'll give it a shot at some point.

I have three Duchesse de Bourgogne (Flanders Red) in my beer fridge and drank down a Hanssens Oude Kriek last night. I'm kind of going through a sour phase. I'm considering brewing something sour someday, but I've heard vague rumors of brewhouse infections and extra steps to avoid them (use...